Characterization of Phytochemical Compounds in Pokak Eggplant (Solanum Torvum) as a Functional Food Ingredient

Nunuk Helilusiatiningsih; Sumarji

doi:10.59890/f6kjj730

Authors

Nunuk Helilusiatiningsih Kediri Islamic University Author
Sumarji Kediri Islamic University Author

DOI:

https://doi.org/10.59890/f6kjj730

Keywords:

Food, Functional, Eggplant Pokak

Abstract

The potential of pokak eggplant contains antioxidant bioactive compounds. The purpose of this study was to study the characterization of pokak eggplant phytochemical compounds as functional food. The research method used literature studies from several international and national journals, qualitative and quantitative data. In conclusion, pokak eggplant contains protein, carbohydrates, fat, ash content, phenolic compounds, tannins, flavonoids, glycosides, chlorogenic acid, methyl caffeic acid, steroid glycosides, methyl salicylate glucoside, fructose, glucose, triglycerides, beta glucosidase enzyme, solasonin, solamargin steroid glycoalkaloids, alkaloids, solasodin, solamargin, saponins, alkaloids, steroids, triterpenoids, Ca, Mg, Fe, fatty acids, ascorbic acid, beta sitosterol, chlorogenic acid and its derivatives, methyl caffeic acid functions as anti-inflammatory, anti- cancer T47D, anti-pathogenic bacteria, contains antioxidants, anti-aging, anti-cancer, anti-neutrophilic inflammatory, sedative, digestive, haemostatic and diuretic

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