Phytochemical analyses conducted on eggplant peel color extracted by our solvent and SC-CO2 extractions quantified phenolic, flavonoid and proanthocyanidin compounds in the same (Table 1).
From Table 1 it was found that the solvent-extracted color at 23 C has shown maximum phenolic content of 7.16 g gallic acid/ kg of dry peel weight and maximum proanthocyanidin content of 2.57 g catechin/kg dry peel weight; whereas, maximum flavonoid content of 4.27 g quercetin/kg dry peel weight
was obtained in the SC-CO2 extracted color at 60 C, 15 MPa.