{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T12:07:34Z","timestamp":1791461254604,"version":"4.3.4"},"reference-count":59,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T00:00:00Z","timestamp":1750982400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T00:00:00Z","timestamp":1750982400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>This study investigated the extraction of phenolic compounds and the antioxidant potential of eggplant peel using various extraction methods and GRAS solvent systems. Ethanol absolute and (EtOH: water) (70:30) system solvents were used separately to extract phenolic compounds, while the (EtOH: water: citric acid) (70:30:0.5) system was utilized for anthocyanin extraction. Otherwise, to test the antioxidant activity of anthocyanin separately, an aqueous anthocyanin\u2010rich fraction was recovered from eggplant peel crude extract using successive liquid\/liquid extractions with solvents of different polarities. The presence of total phenolics, anthocyanins and proanthocyanidin were detected, and HPLC analysis was realized. The antioxidant activity was performed by the (DPPH) free radicals method. Soxhlet extraction using absolute ethanol provides a high yield of phenolic compounds. Otherwise, the anthocyanin extract showed a high level of anthocyanin contents. The liquid chromatographic analysis presented an important percentage of flavonoids. Soxhlet extract was the most effective in scavenging free radicals.<\/jats:p>","DOI":"10.1002\/fsn3.70521","type":"journal-article","created":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T07:09:52Z","timestamp":1751008192000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Antioxidant Activity of Different Phenolic\u2010Rich Fractions Obtained From Peels of Turkish Dark Purple Eggplant"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4649-0661","authenticated-orcid":false,"given":"Assia","family":"Djouadi","sequence":"first","affiliation":[{"name":"Department of Metallurgical and Materials Engineering, Faculty of Chemical and Metallurgical Y\u0131ld\u0131z Technical University  Istanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hakan","family":"Y\u0131lmazer","sequence":"additional","affiliation":[{"name":"Department of Metallurgical and Materials Engineering, Faculty of Chemical and Metallurgical Y\u0131ld\u0131z Technical University  Istanbul Turkey"},{"name":"Health Biotechnology Joint Research and Application Center of Excellence  Esenler Istanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anfal","family":"Djouadi","sequence":"additional","affiliation":[{"name":"Department of Cellular and Molecular Biology, Faculty of Natural Sciences and Life University of El\u2010Oued  El\u2010Oued Algeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bilal","family":"\u00c7ak\u0131r","sequence":"additional","affiliation":[{"name":"Halal Food R&amp;D Center \u0130stanbul Sabahattin Zaim University  \u0130stanbul Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,27]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JARMAP.2018.07.003"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.CRFS.2021.03.011"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.95616"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/BIOM12040539"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/JF801322M"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.23902\/TRKJNAT.772976"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.5851\/KOSFA.2021.E31"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023-6438(95)80008-5"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1093\/JAOACINT\/QSAD089"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.ULTSONCH.2015.06.014"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/MOLECULES27082410"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/plants10030577"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2018.00087"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JFF.2012.10.015"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.ULTSONCH.2015.11.008"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JFOODENG.2012.12.043"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.21608\/jfds.2012.75307"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.3923\/AJCS.2012.32.40"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2011.04.079"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2012.03.003"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1111\/J.1745\u20104514.2010.00413.X"},{"key":"e_1_2_10_23_1","first-page":"47","article-title":"Review on Potential Use of Fruit and Vegetables By\u2010Products as a Valuable Source of Natural Food Additives","volume":"45","author":"Gowe C.","year":"2015","journal-title":"Food Science and Quality Management"},{"key":"e_1_2_10_24_1","first-page":"233","volume-title":"Polyphenols: Properties, Recovery, and Applications","author":"Hasbay I.","year":"2018"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1515\/PJFNS\u20102015\u20100057"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/cimb44050134"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.3390\/MOLECULES18022328"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25122812"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11162395"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1073\/PNAS.182425199"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0003\u20102670(98)00233\u20105"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/79.5.727"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.SAJB.2014.06.010"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.SUPFLU.2013.07.005"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2012.12.017"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.supflu.2014.12.007"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.01.050"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(00)00223\u20105"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1590\/S1806\u201092902017001200009"},{"key":"e_1_2_10_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.SAJB.2017.03.016"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942910801992942"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2012.06.002"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.SUPFLU.2014.07.025"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.3390\/APP11010151"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.18520\/cs\/v110\/i11\/2114\u20102123"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2005.11.004"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1021\/JF0502698"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978\u20100\u201012\u2010819485\u20100.00008\u20106"},{"key":"e_1_2_10_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0021\u20109673(03)00058\u2010X"},{"key":"e_1_2_10_50_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-642-22144-6_55"},{"key":"e_1_2_10_51_1","doi-asserted-by":"publisher","DOI":"10.1515\/ZNC\u20102006\u20107\u2010810"},{"key":"e_1_2_10_52_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00089a026"},{"key":"e_1_2_10_53_1","doi-asserted-by":"publisher","DOI":"10.1007\/978\u20101\u201061779\u2010624\u20101_2\/COVER"},{"key":"e_1_2_10_54_1","doi-asserted-by":"publisher","DOI":"10.3390\/APP11157078"},{"key":"e_1_2_10_55_1","doi-asserted-by":"publisher","DOI":"10.4236\/FNS.2017.89063"},{"key":"e_1_2_10_56_1","doi-asserted-by":"publisher","DOI":"10.1002\/jssc.200700261"},{"key":"e_1_2_10_57_1","doi-asserted-by":"publisher","DOI":"10.1021\/JF980366J"},{"key":"e_1_2_10_58_1","doi-asserted-by":"publisher","DOI":"10.1177\/1934578X221099970"},{"key":"e_1_2_10_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2008.09.102"},{"key":"e_1_2_10_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODCHEM.2012.05.120"}],"container-title":["Food Science &amp; Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70521","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/fsn3.70521","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/fsn3.70521","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T15:29:05Z","timestamp":1785252545000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/fsn3.70521"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6,27]]},"references-count":59,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2025,7]]}},"alternative-id":["10.1002\/fsn3.70521"],"URL":"https:\/\/doi.org\/10.1002\/fsn3.70521","archive":["Portico"],"relation":{},"ISSN":["2048-7177","2048-7177"],"issn-type":[{"value":"2048-7177","type":"print"},{"value":"2048-7177","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,6,27]]},"assertion":[{"value":"2025-03-26","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-15","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-06-27","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70521"}}