article · Indian Journal of Pharmaceutical Education and Research
This research investigated the chemical profile and biological properties of methanolic extracts derived from purple eggplant, Solanum melongena L. Using qualitative tests alongside gas chromatography-mass spectrometry, the analysis identified 44 chemical compounds, with quinic acid making up over 60 percent of the peak area. The extract contained measurable levels of total phenolics and flavonoids, as well as alkaloids, terpenoids, steroids, saponins, and anthraquinones. Laboratory testing demonstrated that the extract possessed moderate antioxidant capacity across several radical scavenging assays, as well as moderate urease-inhibiting and anti-inflammatory activities. In contrast, the extract exhibited strong antibacterial activity against all tested bacterial species. The findings suggest that purple eggplant fruit contains diverse bioactive constituents capable of delivering multiple functional and protective biological actions.
Eggplant is a widely consumed, low-calorie vegetable rich in nutrients. Identifying its specific chemical constituents and confirming their antibacterial, anti-inflammatory, and antioxidant effects provides scientific backing for how everyday dietary plants can serve as sources of health-promoting compounds.
This work is at an early laboratory stage, focused on characterising chemical constituents and in vitro activities. It could eventually inform the development of plant-derived antibacterial agents, functional food ingredients, or nutraceutical products. Potential users include pharmaceutical and dietary supplement developers, but substantial further research and mechanistic studies are required before practical application.
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Aim Solanum melongena L., commonly known as eggplant, is a low-calorie vegetable with high nutritional value due to its rich fiber, vitamins, minerals, and bioactive compounds, particularly polyphenols, which provide antioxidant properties. This study aimed to investigate the chemical composition and biological activities of methanolic extracts from purple S. melongena fruit. Materials and Methods The chemical and biological properties of the methanolic extract were analyzed using both qualitative and quantitative methods. Bioactive compounds were identified through standard methods and Gas Chromatography-Mass Spectrometry (GC-MS). The antioxidant capacity was assessed using free radical scavenging (DPPH, ABTS) and ferric reducing power assays. The extract’s urease inhibition and anti-inflammatory effects were also tested, and antimicrobial activity was evaluated via the agar diffusion method. Results Qualitative analysis detected phenols, alkaloids, terpenoids, steroids, flavonoids, saponins, and anthraquinones. Total phenolic and flavonoid contents were found to be 81 mg GEA/kg and 75 mg QE/kg, respectively. GC-MS analysis revealed 44 chemical compounds, with quinic acid being the most abundant (>60% peak area). Most identified compounds had not been previously reported in S. melongena L. The methanolic extract displayed moderate antioxidant activity across DPPH, ABTS, reducing power, and phenanthroline assays and showed similar moderate effects in urease inhibition and anti-inflammatory assays. Antibacterial activity was strong against all tested species. Discussion The methanolic extract of S. melongena L. exhibits promising antioxidant, anti-urease, anti-inflammatory, and antibacterial properties. However, further research, including metabolomic studies, is necessary to fully understand the metabolic profile and action mechanisms of the identified compounds.
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DOI: 10.5530/ijper.20250132
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