## 3 Results and Discussions
### Chemical Composition of Whole Fruit and Pulp of S. melongena
#### 3.3.2 Profile in Non-Anthocyanin and Anthocyanin Phenolic Compounds  
The detailed profile of the phenolic compounds present in the eggplant samples (whole fruit, pulp, and epicarp) is shown in Table 5. Four phenolic compounds were identified, three being non-anthocyanin and one anthocyanin. Considering the non-anthocyanin compounds (Figure 1A), three phenolic acids were identified, namely caffe acid hexoxide, protocatechuic acid, and 5-O-caffeoylquinic acid. Concerning the anthocyanin compound, a glycosylated derivative of deblinidin was identified only in the epicarp of the fruit, as expected considering its purple color. Regarding the identified phenolic acids, compound 1 ((M\(-\)H)\({}^{-}\) at _m/z_ 341) was identified as caffeic acid hexoside based on its UV spectrum (\(\uplambda_{\max}\) of 322) and the production of the MS\({}^{2}\) fragment at _m/z_ 179 and 135, being detected only in the whole fruit and pulp. Compound 2 ((M\(-\)H)\({}^{-}\) at _m/z_ 153) was positively identified as protocatechuic acid based on its UV spectrum (\(\uplambda_{\max}\) of 294) and the production of the MS\({}^{2}\) fragment at m/z 108, which presented similar characteristics to the commercial standard. This compound was detected only in the eggplant epicarp. Finally, compound 3 ((M\(-\)H)\({}^{-}\) at _m/z_ 353) was also positively identified as 5-O-caffeoylquinic acid based on its UV spectrum (\(\uplambda_{\max}\) of 325) and the production of the MS\({}^{2}\) fragment at _m/z_ 191, 179, and 135, in comparison with the commercial standard. The latter stands out as the major compound, as well as the only one present in all studied samples, with values of 0.0159 \(\pm\) 0.0002, 0.0337 \(\pm\) 0.0004, and 0.96 \(\pm\) 0.01 mg/g of extract for the whole fruit, pulp, and epicarp, respectively. The remaining compounds showed lower concentrations, notably the caffeic acid hexoside, with levels of 0.0025 \(\pm\) 0.0001 mg/g of extract (whole fruit), 0.0062 \(\pm\) 0.0004 mg/g of extract (pulp), and protocatechuic acid with a concentration of 0.37 \(\pm\) 0.02 mg/g of extract in the epicarp. Figure 1: Profile of non-anthocyanin (**A**) and anthocyanin (**B**) phenolic compounds from the hydroethanolic extracts of the _S. melongena_ L. (whole fruit and epicarp, respectively) recorded at 280 nm (i) and 520 nm (ii). The peak number correspondence is shown in Table 6.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline
**Peak** & **Tr (min)** & \(\lambda_{\text{max}}\) (mm)** & **(M\(-\)H)\({}^{-}\)** & **ESI-MSa** & \multirow{2}{*}{**Attempted Identification**} & \multicolumn{3}{c}{**Quantification (mg/g Extract)**} \\ \cline{6-9}  & & & & & & & **Whole Fruit** & **Pulp** & **Epicarp** \\ \hline
1 & 4.85 & 322 & 341 & 179(100),138(14) & Caffe acid hexoside \({}^{1}\) & 0.0025 \(\pm\) 0.0001 \({}^{\text{b}}\) & 0.0062 \(\pm\) 0.0004 \({}^{\text{a}}\) & \(\text{nd}\) \\
2 & 5.33 & 294 & 153 & 108(100) & Protectable acid \({}^{2}\) & \(\text{nd}\) & \(\text{nd}\) & 0.37 \(\pm\) 0.02 \\
3 & 6.92 & 325 & 353 & 191(00),179(12,135) & 5\(\circ\)-category/dynamic acid \({}^{3}\) & 0.0199 \(\pm\) 0.0002 \({}^{\text{c}}\) & 0.0337 \(\pm\) 0.0004 \({}^{\text{b}}\) & 0.96 \(\pm\) 0.01 \({}^{\text{a}}\) \\ \hline \multicolumn{9}{c}{Total phenolic acids} & \multicolumn{3}{c}{0.0184 \(\pm\) 0.0003 \({}^{\text{c}}\)} & 0.0399 \(\pm\) 0.0008 \({}^{\text{b}}\) & 1.34 \(\pm\) 0.03 \({}^{\text{a}}\) \\ \hline
**Peak** & **Tr (min)** & \(\lambda_{\text{max}}\) (mm)** & **(M+H)\({}^{-}\)** & **ESI-MSa** & \multirow{2}{*}{**Attempted Identification**} & \multicolumn{3}{c}{**Quantification (mg/g Extract)**} \\ \cline{6-9}  & & & & & & **Whole Fruit** & **Pulp** & **Epicarp** \\ \hline
1\({}^{\text{f}}\) & 13.56 & 523 & 611 & 303(100) & Deph  
The phenolic acids detected are described in the literature as having properties of high therapeutic interest.