ArticleFood chemistry. Molecular sciences2024
Ripening process in exocarps of scarlet eggplant (
Article in Food chemistry. Molecular sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Impact of State of Ripeness and Culinary Treatments on the Hypoglycemic, Antioxidant, and Nutritional Properties of Two Varieties ofInternational journal of food science · 2026Article
- Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana.NPJ science of food · 2024Article
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Authors and funding
5 authors.
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Abstract
In this work, we used Raman spectroscopy to identify compounds present at different maturation stages of the exocarp of scarlet eggplant and two banana cultivars, 'prata' and 'nanica'. Raman spectral analyses of both fruits showed bands attributed to phenolic acids, flavonoids, carotenoids, and fatty acids. During the scarlet eggplant's maturation process, Raman spectral profile changes are mainly observed in the carotenoid content rather than flavonoids. Furthermore, it is suggested that naringenin chalcone together with β-carotene determines the orange-red color of the ripe stage. Variations in chemical composition among the maturation stages of bananas were observed predominantly in 'prata' when compared to 'nanica'. In contrast to scarlet eggplant changes in the spectral profile were more evident in the content of the flavonoid/phenolic acids. The
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