DETERMINING SOME CHARACTERISTICS OF MEZRA EGGPLANT

Öz

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).

Anahtar Kelimeler

• Eggplant
• Mezra
• Local food

Kaynakça

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