Melanzana rossa di Rotonda: phytochemical analysis and biological activity towards its validation for nutraceuticals market

Variability is the main character of life and is highly expressed in plants. Among the human mission, we must consider the capacity of expanding natural variability to the possible limits. This peculiar attitude is evident in the agriculture cultivars. Selection and development of these cultivars is the result of talent and application of generations of farmers, which have domesticated wild types, generating, with patient work, completely different productive plants. This enormous work and indispensable treasure is now in danger. Concentration of production and market control on food acts against the survival of many cultivars, despite their potential economic value. This potentiality could reach new interest and possibility in the recent nutraceuticals and botanicals market. However, these products need urgently scientific validation and technology. We report the case of an ecotype of Solanum aethiopicum L., cultivated in Basilicata region, where it is known as “melanzana rossa di Rotonda". It received the DOP character, being essentially present in this part of Italy. It belongs to the aubergine category, but differs for many characters, like the shape and colour resembling those of tomato. The taste is practically unique and it is enhanced by the cooking in different ways. We report the results of the composition analysis of this species, as whole and of different parts, mainly based on HPTLC devices and showing a high content in polyphenols. This account is in accordance with the pharmacological tests, showing a strong antioxidant activity. Data were compared with the aubergines cultivars actually utilized in the Italian market, i.e. Solanum melongena var. bianca di Senise and S. melongena var. purpose, utilizing certified ALSIA products. We were able to show the different composition of melanzana rossa, in particular the content in chlorogenic acid, as well the remarkable antioxidant activity. These results encourage further study in order to use “melanzana rossa di Rotonda" for developing nutraceuticals or functional foods.