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Agricultural and Biological Chemistry
Vol. 27 (1963) No. 2 P 121-127

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http://doi.org/10.1271/bbb1961.27.121


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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