## 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
Caffeic acid is a hydroxycinnamic acid, found in several fruits and vegetables, characterized mainly by its anti-inflammatory and antioxidant potential, as well as by its therapeutic capacity in the prevention of cardiovascular diseases, hypoglycemic, and anti-cancerous activity [54; 55]. On the other hand, protocatechuric acid is one of the main bioactive compounds present in some medicinal plants, and is characterized by its cardioprotective, neuroprotective, antibacterial, antidiabetic, antiviral, analgesic, chemotherapeutic, anti-inflammatory, and antioxidant potential [56]. The 5-\(O\)-caffeoylquinic acid is used mainly in the pharmaceutical, cosmetic, and food industry, and is distinguished by its antimicrobial, antioxidant, anti-tumor, and antihistamine activity [57]. In addition to non-anthocyanin phenolic compounds, in the epicarp of the fruit an anthocyanin phenolic compound, identified as delphinidin-\(O\)-rutinoside (1\({}^{\prime}\)) ((M+H)\({}^{+}\) at \(m\)/z 611), was also detected. This compound was identified based on its UV spectrum (\(\lambda_{\text{max}}\) of 523) and the production of the MS\({}^{2}\) fragment at \(m\)/z 303, in comparison to the commercial standard (Figure 1B) and presented a concentration of 18.4 \(\pm\) 0.7 mg/g extract. The delphinidies evidenced, in previous studies, several bioactive properties, being the anthocyanin compound with the greatest beneficial effect in preventing cancer, being related to the death of apoptotic or autophagic cells in various types of cancer. In addition, it has antioxidant and anti-inflammatory action [58; 59]. Significant differences (\(p<0.05\)) were found in all compounds, with the epicarp having a higher concentration in all the identified compounds. Other authors have also studied the individual profile of phenolic compounds in eggplant samples. In a review study by [PERSON] et al. [60], the authors reported that the phenolic acids, commonly present in eggplant fruits, are caffeic and ferulic acids, and their derivatives. [PERSON] and [PERSON] [61] studied the anthocyanin composition of the lyophilized eggplant fruit, and the results obtained allowed the identification of four derivatives of delphinidin in eggplant fruits: delphinidin-3-\(O\)-rutinoside, delphinidin-3-\(O\)-rutinoside-5-\(O\)-glucose, delphinidin-3-\(O\)-glucose, and delphinidin-3-\(O\)-rutinoside-5-\(O\)-galactoside. [PERSON] et al. [62] evaluated three eggplant cultivars (PSE: striped purple, LE: long, and RE: rounded), grown in Spain in two different seasons (spring and summer). The results showed the identification of 25 compounds, most of which are derived from caffeoylquinic acid. The detected anthocyanin compound was identified as delphinidin trutinoside. These authors also evaluated the effect of the growing season on the composition of the fruits, and it was concluded that the high summer temperatures negatively affected the composition of phenolic compounds in the eggplant fruits. The results obtained presented a higher concentration of phenolic compounds compared to the samples studied in the present study, which can be justified by the difference in the cultivation region, fruit varieties, and/or the extraction solvents used. [PERSON] et al. [63] evaluated the content of phenolic compounds in samples of whole fruit, pulp, and epicarp of _Solanum melongena_ L. grown in Italy. The results showed a higher  
\begin{table}
\begin{tabular}{c c c c} \hline \hline  & \multicolumn{3}{c}{**Concentration**} \\ \hline
**Antioxidant Activity** & **Whole Fruit** & **Pulp** & **Epicarp** \\ \hline TBARS & 8941 \(\pm\) 284 [FOOTNOTE:4]Footnote 4: The \(\Delta\)-\(\Delta\  
concentration of phenolic compounds in the epicarp of the lyophilized fruit, using water: ethanol as extraction solvent (about 14.25 \(\pm\) 0.06 mg GAE (Gallic Acid Equivalent) 1.5 g of extract). Another work, performed by [PERSON] et al. [7], evaluated the anthocyanin composition in the epicarp of _S. melongena_ L. fruits, grown in France.