## 3 Results and Discussions
### Chemical Composition of Whole Fruit and Pulp of S. melongena
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Free Sugars (g/100 g fw)** & & \\ \hline  & **Whole Fruit** & **Pulp** & **\(p\)-Value** \\ \hline   Fructose & 1.26 \(\pm\) 0.01 & 1.26 \(\pm\) 0.1 & 0.093 \\ Glucose & 1.29 \(\pm\) 0.03 & 1.25 \(\pm\) 0.01 & \textless{}0.01 \\ Sucrose & 0.43 \(\pm\) 0.02 & 0.260 \(\pm\) 0.004 & \textless{}0.01 \\ Trehalose & 0.100 \(\pm\) 0.001 & 0.080 \(\pm\) 0.003 & 0.201 \\ Total sugars & 3.0 \(\pm\) 0.1 & 2.89 \(\pm\) 0.01 & \textless{}0.01 \\ \hline  & \multicolumn{3}{c}{**Organic acids (g/100 g fw)**} \\ \hline   Oxalic & 0.381 \(\pm\) 0.005 & 0.38 \(\pm\) 0.01 & 0.966 \\ Quinic & 0.13 \(\pm\) 0.02 & 0.108 \(\pm\) 0.002 & \textless{}0.01 \\ Malic & 0.349 \(\pm\) 0.004 & 0.33 \(\pm\) 0.02 & \textless{}0.01 \\ Fumaric & tr & nd & - \\ Total organic acids & 0.86 \(\pm\) 0.03 & 0.82 \(\pm\) 0.2 & \textless{}0.01 \\ \hline  & \multicolumn{3}{c}{**Fatty acids (\%)**} \\ \hline   C6:0 & 0.56 \(\pm\) 0.01 & 0.59 \(\pm\) 0.02 & \textless{}0.01 \\ C8:0 & 0.67 \(\pm\) 0.03 & 0.84 \(\pm\) 0.01 & \textless{}0.01 \\ C10:0 & 1.61 \(\pm\) 0.04 & 2.165 \(\pm\) 0.002 & \textless{}0.01 \\ C11:0 & 1.11 \(\pm\) 0.1 & 0.58 \(\pm\) 0.03 & \textless{}0.01 \\ C12:0 & 1.25 \(\pm\) 0.03 & 1.12 \(\pm\) 0.04 & 0.516 \\ C14:0 & 2.63 \(\pm\) 0.03 & 2.7 \(\pm\) 0.1 & 0.017 \\ C15:0 & 0.56 \(\pm\) 0.03 & 0.54 \(\pm\) 0.01 & 0.077 \\ C16:0 & 40.5 \(\pm\) 0.9 & 44.8 \(\pm\) 0.2 & \textless{}0.01 \\ C17:0 & 1.103 \(\pm\) 0.002 & 0.99 \(\pm\) 0.02 & \textless{}0.01 \\ C18:0 & 24.4 \(\pm\) 0.2 & 24.4 \(\pm\) 0.4 & 0.443 \\ C18:1 nqc & 4.5 \(\pm\) 0.2 & 5.5 \(\pm\) 0.3 & 0.462 \\ C18:2n6c & 8.0 \(\pm\) 0.4 & 4.10 \(\pm\) 0.05 & \textless{}0.01 \\ C18:3n3 & 3.8 \(\pm\) 0.1 & 0.79 \(\pm\) 0.01 & \textless{}0.01 \\ C20:0 & 4.6 \(\pm\) 0.2 & 5.2 \(\pm\) 0.1 & 0.153 \\ C22:0 & 1.60 \(\pm\) 0.04 & 1.69 \(\pm\) 0.03 & 0.489 \\ C23:0 & 0.91 \(\pm\) 0.03 & 1.12 \(\pm\) 0.02 & 0.213 \\ C24:0 & 2.3 \(\pm\) 0.1 & 2.86 \(\pm\) 0.04 & \textless{}0.01 \\ \hline  & \multicolumn{3}{c}{**SFA**} & **83.8 \(\pm\) 0.6** & **89.6 \(\pm\) 0.3** & 0.082 \\
**MUFA** & **4.5 \(\pm\) 0.2** & **5.5 \(\pm\) 0.3** & 0.462 \\
**PUFA** & **11.8 \(\pm\) 0.4** & **4.89 \(\pm\) 0.04** & \textless{}0.01 \\ \hline \hline \end{tabular}  
* fw: fresh weight; tr: traces; nd: not detected. Caprotic acid (C6:0); caryplic acid (C8:0); caryplic acid (C10:0); hendecanoic acid (C1:0); lauric acid (C12:0); mirstic acid (C14:0); pentadecyl acid (C15:0); palmitic acid (C16:0); margheric acid (C17:0); stearic acid (C18:0); oleic acid (C18:1n9c); linoleic acid (C18:2n6c); \(\alpha\)-lnicnicnic acid (C18:3n3); arachidonic acid (C20:0); behenic acid (C2:0); tricosanoic acid (C23:0); lignoecir acid (C24:0); SFA (Saturated Fatty Acids); MUFA (Monounsaturated Fatty Acids); PUFA (Polyunsaturated Fatty Acids); nd: not detected. The statistical differences were obtained through the Student \(t\)-test; \(p\) value < 0.05 means significant statistical difference.  
\end{table} 
Table 4: Free sugars, organic acids, and fatty acids profile of in _Solanum melongena_ L. whole fruit and pulp (mean \(\pm\) SD). and Kadife) and the results showed the presence of fructose (1.242 \(\pm\) 0.028 g/100 g fw to 1.379 \(\pm\) 0.051 g/100 g fw), glucose (1.275 \(\pm\) 0.015 g/100 g fw to 1.327 \(\pm\) 0.047 g/100 g fw), and sucrose (0.109 \(\pm\) 0.036 g/100 g fw to 0.494 \(\pm\) 0.048 g/100 g fw) in similar concentrations compared to the present study. The composition in organic acids was also evaluated, and revealed, in both samples, the presence of several molecules of interest, particularly oxalic, quinic, and malic acids. In general, it was evident that the whole fruit and the pulp showed the presence of the same molecules, with the exception of fumaric acid, which was only detected in the whole fruit, but in trace amounts. Whole fruit samples showed a higher amount of oxalic, quinic, and malic acids, and total concentration of organic acids, compared to the pulp samples, where oxalic, quinic, and malic acid values, and total organic acid concentration obtained were lower.