Structure and content of phenolics in eggplant (Solanum melongena) - a review
作者： G. Niño-Medina , V. Urías-Orona , M.D. Muy-Rangel , J.B. Heredia
DOI: 10.1016/J.SAJB.2017.03.016
关键词:
摘要: Abstract In the last years eggplant has received a great interest as functional food, being classified among top ten vegetables with antioxidant capacity because of its high content phenolics. This vegetable is rich in anthocyanins peel and also phenolic acids flesh, delphinidin derivartives chlorogenic acid isomers main compounds those anatomic parts, respectively. A lot studies phenolics have been published years, which include number genotypes wide fruit diversity shapes, sizes colors. The chemical structures are topics discussed present review.
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