## 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 results indicated that the use of acidified water (pH 2.0) showed greater extraction power of the phenolic compounds, and that the yield is better when using hydroethanolic extracts (50 and 75%). Concerning the temperature during extraction, it was observed that the increase in this parameter led to an increase in the content of phenolic compounds detected, with the optimum temperature being 75 \({}^{\circ}\)C. In this study, five anthocyanin molecules were identified in the epicarp: delphinidin-3-\(O\)-rutinoside, delphinidin-3-\(O\)-rutinoside-5-\(O\)-glucoside, petunidine-3-\(O\)-rutinoside, malvidine-3-\(O\)-rutinoside-5-\(O\)-glucoside, and cyanidin-3-\(O\)-rutinoside. Finally, a different study carried out by [PERSON] et al. [64] evaluated the composition in phenolic compounds of the extract of the epicarp of the fruits of _Solanum melongena_ L., targeting its application in the nutritional enrichment of beer. The results showed the presence of five anthocyanin compounds: delphinidin-3-\(O\)-rutinoside (82.39%), delphinidin-3-\(O\)-glucose (11.36%), delphinidin-3-\(O\)-rutinoside-5-\(O\)-glucose (2.37%), cyanidin-3-\(O\)-rutinoside, and petunidine-3-\(O\)-rutinoside. As previously mentioned, there are several external factors that directly interfere with the nutritional and chemical composition of foods, changing not only the concentration of compounds, but also their variety and presence. The differences observed in the phenolic profile identified in the present study compared to previous studies can be explained by several factors, namely different cultivation conditions, storage conditions after harvest, climate, soil type, season, and geographic origin [59]. Differences in the extraction methods used and the type of solvent can also be an important factor. In addition, the content of phenolic compounds can also vary under the effect of stresses such as air pollution, exposure to extreme temperatures, periods of drought, and high intensity, among others [65]. Antioxidant, Antimicrobial, Cytotoxic, and Hepatotoxic Activity of the Hydroethanolic Extract Obtained from the S. melongena Fruit by Conventional Method  
In order to evaluate the antioxidant activity of the hydroethanolic extract obtained from _S. melongena_ (whole fruit, pulp, and epicarp), two in vitro colorimetric methods were applied (inhibition of lipid peroxidation--TBARS and inhibition of oxidative hemolysis--OxHLIA) and the results are presented in Table 6. The extract showed antioxidant potential in all tests performed, however the lowest values (best antioxidant activity) were obtained in the OxHLIA assay. In the TBARS evaluation, the EC\({}_{50}\) values ranged between 135 \(\pm\) 6 and 8941 \(\pm\) 284 \(\upmu\)g/mL, and according to the statistical analysis, showed the best activity in the epicarp, followed by the pulp, and, finally, the whole fruit. In the OxHLIA assay, the hydroethanolic extracts also showed better antioxidant capacity in the epicarp sample, followed by the pulp and, finally, the whole fruit. Several studies [66; 67; 42] have been performed with the aim of studying the antioxidant potential (through in vitro tests) of different parts of eggplant and positive and promising results were observed. Table 7 shows the results obtained for the antimicrobial activity of the hydroethanolic extract obtained from _S. melongena_ (whole fruit, pulp, and epicarp). The results showed bacteriostatic (MIC) and bactericidal (MBC) activity in all bacterial cultures tested, highlighting the extracts obtained from the epicarp and the whole fruit with the best results. In all cases, _Escherichia coli_ (_E.c._) stood out as the most susceptible strain to the bactericidal and bacteriostatic potential of all extracts (whole fruit, pulp, and epicarp). Otherwise, in the evaluation of the antifungal potential, only the pulp showed fungicidal (MIC) and fungiostatic (MFC) activity against some strains, namely _Penicillium fumiculosum_ (_P.f._) and _Penicillium ochrochloron_ (_P.o._).