Research of medical and biological indicators of eggplant powder

The aim of the work is to study the medical and biological properties of eggplant powders. Eggplant food powder is a raw material, an important characteristic of which is its chemical composition, in particular dietary fibers (pectin and fiber). Eggplant powders obtained by infrared drying of raw materials with subsequent grinding to 0.41/0.43 mm were used for the research. The low degree of esterification gives the powders increased sorption and detoxification properties for a number of heavy metal cations. It has been established that the ability of eggplant powder to bind heavy metals reaches 40‒50 %, a detoxification effect occurs, exogenous and endogenous poisons are adsorbed, and the putrefactive intestinal microflora decreases. It was established that the binding effect is influenced by the amount of protopectin and the pH of the medium, which is determined by the content of organic acids in eggplant powders. The obtained results confirm the complex-forming ability of the powders. Adding eggplant powder to the diet of rats reduces cholesterol by an average of 12 %. 10 % content of eggplant powder in the diet reduces the content of lipoproteins in the blood (up to 3.2 %), cholesterol (up to 1.9 %). Medical and biological studies establish the positive effect of raw materials on the animal body and determine the expediency of using a functional ingredient. In general, eggplant powder can be used as an effective supplement to reduce cholesterol and lipoproteins, which does not affect the main physiological systems of the body. The prospect of further research is an in-depth study of the chemical composition of raw materials, the development of recipes for dishes using eggplant powders