Affiliation:
1. PhD Student, Damascus University, Faculty of Pharmacy, Department of Pharmaceutics and Pharmaceutical Technology, Subspecialty in Industrial Pharmacy.
2. Professor Doctor, Damascus University, Faculty of Pharmacy, Department of Pharmaceutics and Pharmaceutical Technology, Specialization in Industrial Pharmacy.
3. Professor Doctor, Damascus University, Faculty of Pharmacy, Department of Pharmacognosy, Subspecialty in Drug Chemistry.
Abstract
Eggplant is known all over the world as a vegetable crop of great nutritional importance because it contains quantities of important compounds that are beneficial to health, the most prominent of which are polyphenols. It is important because of its use in the medical, pharmaceutical, and food fields, and since the solubility of polyphenols plays an important role in its extraction, this study aimed to determine the appropriate solvents to extract polyphenols with the best productivity. All parts of black eggplant were extracted with four extracts (ethanolic, 70%, ethanolic, methanolic, 98%, aqueous) by Boiling method under the rising radiator. The ethanolic extract (70%) had the best productivity for all parts of the black eggplant (flowers, pulp, leaves, calyx, and stem). As for seeds and roots, the methanolic extract had the best yield, while the peels had the highest yield in the aqueous extract. The best production values were for the leaves (1580mg/100g), then the pulp (1371 mg/100g), then the peels (1346mg/100g), then the flowers (1257mg/100g), then the stem (1116mg/100g), then the cones ( 1082mg/100g), then roots (1046mg/100g), then seeds (1038mg/100g). Results: Most parts of the plant agreed to extract the highest yield of polyphenols with green chemistry, as the 70% ethanolic extract and the aqueous extract had the best yield. This gives great importance to the use of these extracts in the pharmaceutical industries. The edible part of this plant was highly productive, especially in the aqueous extract of the peel and pulp, and it is identical to the cooking condition of these parts, meaning that we can obtain the health and nutritional benefits with the best yield when eating these parts with food. Knowing that this study had not been conducted in any study before, and all parts of the plant were from the same source because we grew the plant ourselves and then it was harvested and the extraction was studied on its parts.