Abstract
Transfer of the astringent ingredients (total polyphenol and chlorogenic acid) contained in eggplant to oil during the cooking with edible oil was studied. Effect of soaking eggplant in water on the removal of astringency was examined.
Cooking of eggplant with edible oil caused transfer of considerable amounts of the astringent ingredients to the oil adhering on the vegetable. When eggplant was pan-fried in oil the adhering oil contained more the astringent ingredients than the eggplant itself. However when it was deepfried in oil they were contained in eggplant more than in oil. After taking out the cooked eggplant the astringent ingredients were hardly contained in the oil remaining in the pan.
Soaking eggplant in water prior to cooking hardly extracted the astringent ingredients. The astringent ingredients in the oil adhering on the eggplant were increased by cooking with edible oil after water-soaking.
