From the eggplant fruits, chlorogenic acid, neochlorogenic acid and caffeic acid have been isolated and identified. Enzymic experiments show that their O-dihydroxyphenolic compounds can be the browning substrates in the fruit flesh, on the other hand chlorogenic acid accelerates the decoloration of nasunin (delphinidin-glycoside) and enables to decolorize pelargonidin-3-glucoside by the anthocyanase.
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Sakamura et al. (1963) studied this question.
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