Agricultural and Biological Chemistry
Online ISSN : 1881-1280
Print ISSN : 0002-1369
ISSN-L : 0002-1369
Anthocyanase and Anthocyanins Occurring in Eggplant, Solanum melongena L
Part II. Isolation and Identification of chlorogenic Acid and Related Compounds from Eggplant
Sadao SAKAMURAYataro OBATA
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1963 年 27 巻 2 号 p. 121-127

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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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© Japan Society for Bioscience, Biotechnology, and Agrochemistry
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