## 3 Results and Discussions
### Chemical Composition of Whole Fruit and Pulp of S. melongena
In both samples, oxalic acid stood out as the major organic acid. According to [PERSON] and [PERSON] [47], this molecule is present in several plants and is characterized by its antioxidant action and its ability to preserve oxidized materials. In addition, its potential in inducing resistance against pathogens [48] and the ability to exercise different functions in plants and fungi, including protection against insects, has been proven. Its use covers several areas, being widely used in the food sector as a preservative of fruits and vegetables, in order to extend the shelf life [49]. Furthermore, the malic acid appears in similar concentrations. This molecule stands out for its therapeutic capacity, namely in helping muscle recovery (being used in the treatment of fibromyalgiagia), fighting fatigue, and increasing energy (when acting on the Krebs cycle). Moreover, it is also commonly used by the food industry as an acidulant, flavoring, and stabilizer, and by the pharmaceutical industry in cleaning and regenerating wounds and burns [50]. Quinic acid, although present in lower concentration, is also characterized by its therapeutic properties, namely by its radioprotector, antioxidant, and anti-inflammatory activity [51]. Regarding the statistical evaluation of the results, significant variations were visible in all the detected molecules (\(p\) < 0.05), except for oxalic acid (\(p\) = 0.966). Other studies have been carried out for the valorization of this food matrix, evaluating the composition in functional compounds. [PERSON] et al. [46] studied seven varieties of egg-plant fruit (Aydin Siyahi, Pala 49, Super pala, Kemer 27, Kadife Kemer, Topan, and Kadife) and, in addition to malic acid (129.87 \(\pm\) 6.78 mg/100 g fw to 181.06 \(\pm\) 19.46 mg/100 g fw), they also identified the presence of other organic acids that were not detected in the present study, namely ascorbic (7.69 \(\pm\) 1.21 mg/100 g fw to 11.74 \(\pm\) 1.33 mg/100 g fw) and citric acids (18.98 \(\pm\) 0.80 mg/100 g fw at 21.63 \(\pm\) 0.35 mg/100 g fw). As with other molecules, the discrepancy in results obtained in the detection of organic acids can be explained due to differences in fruit varieties, cultivation conditions, and the geographical area where the _S. melogena_ varieties were produced. In the evaluation of the fatty acid composition, the presence of 17 molecules was evident, with C16:0 standing out as the major fatty acid, with values of 40.5 \(\pm\) 0.9% and 44.8 \(\pm\) 0.2% in the whole fruit and pulp samples, respectively. C18:0 also presented relevant concentrations. Saturated fatty acids were the main group present, with values varying between 83.8 \(\pm\) 0.6% in the whole fruit and 89.6 \(\pm\) 0.3% in the pulp; followed by polyunsaturated fatty acids (11.8 \(\pm\) 0.4% whole fruit and 4.89 \(\pm\) 0.04% in the pulp), and finally, monounsaturated fatty acids with concentrations of 4.5 \(\pm\) 0.2% for the whole fruit and 5.5 \(\pm\) 0.3% for the pulp. However, it is important to note that, although this group stands out with more pronounced concentrations, they are still low values that are unable to cause adverse effects on consumers' health [52]. Regarding the statistical analysis, a significant variation (\(p\) < 0.05) was noticed in C6:0, C8:0, C10:0, C11:0, C14:0, C16:0, C17:0, C18: 2n6c, C18: 3n3, and C21:0. Contrarily, in the molecules of C12:0, C15:0, C18:0, C18:1n9c, C20:0, C22:0, and C23: 0, small oscillations were observed between both studied samples, verifying the absence of statistical significance (\(p>0.05\)). Other authors have also studied the fatty acids profile of eggplant fruit samples. In a study conducted by [PERSON] et al. [53], eggplant fruits of 21 different morphological varieties (color and shape) were evaluated and the results revealed the presence of some fatty acid molecules similar to the present work but the composition was mostly different. This can be justified by the different varieties of the fruit assessed and the application of another extraction method.