Extractos acuosos del residuo de mora y berenjena: Impacto en el perfil fenólico y antioxidante de una bebida con lactosuero

This research aimed to evaluate the effect of the concentration of aqueous extracts of blackberry (Rubus ulmifolius) and eggplant (Solanum melongena) residue on the phenolic profile and antioxidant capacity of a sweet whey beverage. To obtain the extracts, two extraction methods were used: maceration, hydrothermal and at room temperature, using a solid-liquidratio of 1:1. Three treatments were proposed: T1 (25% aqueous extract of blackberry + 75% aqueous extract of eggplant), T2 (50% aqueous extract of blackberry + 50% aqueous extract of eggplant) and T3 (75% aqueous extract of blackberry + 25% aqueous extract of eggplant). These treatments were characterized by: titratable acidity, °Brix, antioxidant capacity and total polyphenols; variables that were analyzed by a Completely Randomized Design (CRD) establishing three treatments with four replications for each one. The results revealed that the combination of 75% blackberry extract and 25% eggplant extract (T3), resulted in a beverage with a higher content of total polyphenols (292 mg/L EAG), greater antioxidant capacity (520 mg/L EAA), titratable acidity of 0.76% and °brix of 12.20%. These findings suggest that blackberry and eggplant residues can be a viable source of bioactive compounds for the development of functional foods.