Nutritional, Phytochemical, and Biological Characterization of Peel, Pulp, and Seed Powder from the Fruits of Berberis mikuna and Berberis burruyacuensis: Potential as a Functional Ingredient

<i>Berberis mikuna</i> Job. (common name "mikuna") and <i>Berberis burruyacuensis</i> O.R. Dantur, S. Radice, E. Giordani and Papini (common name "sacha mikuna") are endemic native plant species from northwestern Argentina. The aim of this work was to evaluate, for the first time, the potential of the pulp, seed, and peel powders from <i>B. mikuna</i> and <i>B. burruyacuensis</i> fruits as functional food ingredients, with the purpose of adding value to these native resources and promoting their sustainable use. All powders exhibited nutritional value due to their protein, lipid, fiber, and ash content, especially the seed powder. Phenolic compounds (including xanthone, phenolic esters, coumarins, flavonoids, tannins, and anthocyanins), alkaloids, amino acids, lipids, and vitamins, totaling 33 compounds, were identified in the pulp, seed, and peel of both <i>Berberis</i> fruits through UHPLC-PDA-ESI-QT-MS/MS. High anthocyanin content was observed in the pulp and peel, mainly in <i>B. mikuna</i> (195.55 ± 7.75 and 283.49 ± 6.55 g C3GE/100 g of powder, respectively), while tannins were abundant in the seeds (3.64 ± 0.11 and 6.09 ± 0.06 mg PB2/100 g of powder for <i>B. mikuna</i> and <i>B. burruyacuensis</i>, respectively). The powders exhibited antioxidant activity (ABTS^•+; H₂O₂) and the capacity to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase, and lipase. These findings suggest the potential of <i>B. mikuna</i> and <i>B. burruyacuensis</i> fruit powders as functional food ingredients, dietary supplements, or natural functional colorants for foods and beverages.