Nowadays, the growing interest in consumption of fruit and vegetables raises the question of cooking impact on their nutritional benefits. Growing evidence suggests that oxidative damage caused by the β-amyloid peptide in the pathogenesis of Alzheimer’s disease may be hydrogen peroxide mediated. Many polyphenols, the most abundant dietary antioxidants, possess stronger neuroprotection against hydrogen peroxide.The objectives of this study were to define the effects of three frequently used domestic cooking techniques (that is, boiling, steaming, and frying) on phenolic and flavonoids compounds, antoxidant and anticholinesterase activities of exract of Algerian eggplant (Adria variety) which have been used as food source and food supplement in Algeria. The variation of, antioxidant capacity after cooking was also investigated. Liquid Chromatography-mass spectrometry or mass spectrometry (LC-MS/MS) showed that this eggplant contained a considerable amounts of quinic acid malic acid tr-Aconitic acid, gallic acid, protocatechuic acid especially chlorogenic acid, it also contained significant amount of vanillin, p-coumaric acid and hyperoside. The major phenolic compound of raw sample is chlorogenic acid. After cooking treatments, an increase of the overalls of polyphenols concentration was observed. Steamed was the most effective. When this is not the case hydrothermal treatments does not affect the final concentrations of flavonoids. The antioxidant capacity measured by three different assays (DPPH, ABTS and carotene) increased after cooking.The raw eggplant show a weak antcholinesterase activity. However, all of the cooked extracts showed a moderate inhibitory activity against acetyl-and butyryl-cholinesterase enzymes.

Keywords: Polyphenols, Eggplant, cooking, liquid chromatography-mass spectrometry or mass spectrometry (LC-MS/MS), antioxidant activity, anticholinesterase activity.