Food Health and Technology Innovations

2667-5803

Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi

Fruit-Vegetables Technology

Meyve-Sebze Teknolojisi

DETERMINING SOME CHARACTERISTICS OF MEZRA EGGPLANT

https://orcid.org/0000-0003-2286-833X

Turgay

Özlem

KAHRAMANMARAS SUTCU IMAM UNIVERSITY, FACULTY OF ENGINEERING-ARCHITECTURE, DEPARTMENT OF FOOD ENGINEERING

12 29 2025

8 17 802 806 11 30 2025 12 17 2025

2018

Food Health and Technology Innovations

Eggplant is a highly nutritious vegetable, widely consumed in almost every dish in Turkey, and is considered very beneficial to human health. In this study, the protein, mineral content, moisture, ash, and total phenolic compound values of Mezra Eggplant (Solanum melongena), cultivated in Mezra village of Birecik district, Şanlı Urfa province, were investigated. The results showed that the moisture content was 93.19 ± 0.114 g and the ash content was 0.564 ± 0.029 g. Protein analysis was performed using the Kjeldahl method, yielding a protein content of 0.85 ± 0.25 g and a nitrogen content of 0.135 ± 0.04 g. Total phenolic compounds were determined by the Folin Ciocalteu method and measured at 405.815 mg/kg. Mineral analysis was carried out using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), and the eggplant samples were found to contain phosphorus (23.28 mg/100 g), magnesium (22.67 mg/100 g), potassium (230.30 mg/100 g), iron (0.25 mg/100 g), zinc (0.19 mg/100 g), calcium (8.92 mg/100 g), copper (0.12 mg/100 g), and sodium (7.70mg/100g).

Eggplant Mezra Local food

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