Study of anthocyanins in several genetic resources from the national eggplant collection of Armenia

Resumen

Background: The main components of eggplant skin extract are anthocyanins, which play a vital role in determining the skin's color. Cultivated eggplants can potentially increase their anthocyanin content by crossing with various forms that synthesize different types of anthocyanins. This strategy could lead to eggplants with even higher antioxidant properties. Consuming products rich in anthocyanins is beneficial for preventing the development of serious diseases. Therefore, special attention should be paid to the selection of eggplants due to their high content of these biologically active substances. 

Objective: The study focuses on the effectiveness of various eggplant genetic resources conserved at the National Eggplant Collection in Armenia, specifically examining the anthocyanin content in eggplant fruits.

Methods: Experiments were conducted at the experimental station of the Scientific Centre of Vegetable and Industrial Crops in Darakert, Ararat Marz of Armenia during 2022-2023. For these experiments, several genetic resources from the Armenian National Eggplant collection were utilized, including the brinjal (Solanum melongena L.) varieties Mini Miss and Tavush, and wild relatives of eggplant, introduced from Taiwan and species from The World Vegetable Center (AVRDC), namely Solanum macrocarpon and Solanum incanum.  The quantitative determination of the total anthocyanins was carried out using pH differential spectrophotometry. The experimental data was subjected to two statistical processing methods.  Analysis of Variance (ANOVA) and Hierarchial Cluster Analysis. 

Results: The total anthocyanins content in eggplant fruits is 0,34-6,19(mass%), with a standard deviation of ±0.06 ±0.42 respectively. The moisture content in the eggplant fruits is 89,35-92,3 (mass%), with a standard deviation ±0,96 ±1,7. They have several promising anthocyanin-rich varieties such as Solanum melongena L. (Mini Miss and Tavush), and wild relatives from the deceased Tawan and species from the World Vegetable Center (AVRDC), namely Solanum macrocarpon and Solanum incanum,

Conclusion: Several genetic resources of the national eggplant collection, including Armenian varieties such as Solanum melongena L. (Mini Miss and Tavush), as well as wild relatives from the deceased Tawan and species from the World Vegetable Center (AVRDC), namely Solanum macrocarpon and Solanum incanum, exhibited high anthocyanin content. These valuable resources can play a crucial role in breeding new eggplant varieties and hybrids, as well as in creating innovative forms of functional food.

Keywords: eggplant, anthocyanins, genetic resources