The contents of γ-amino butyric acid in eggplant and its accumulation with heat treatment

Abstract

Mental stress recovery effects are demonstrated after the oral ingestion of γ-amino butyric acid (GABA). The contents of GABA in fruit were compared among the eight varieties of eggplant, Solanum melongena. The average content in the fruit was 24 mg/100 gFW, and the difference among the varieties was not large. We found that heat treatment at 60°C helped the accumulation of GABA in the fruit. Heat treatment after supplying glutamate to the fruit duplicated the contents of GABA in the fruit. We hope that the results presented here will draw the attention of consumers.