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

Abstract

Berberis mikuna Job. (common name “mikuna”) and Berberis burruyacuensisO.R. Dantur, S. Radice, E. Giordani and Papini (common name “sacha mikuna”) areendemic native plant species from northwestern Argentina. The aim of this work wasto evaluate, for the first time, the potential of the pulp, seed, and peel powders from B.mikuna and B. burruyacuensis fruits as functional food ingredients, with the purpose ofadding value to these native resources and promoting their sustainable use. All powdersexhibited nutritional value due to their protein, lipid, fiber, and ash content, especiallythe seed powder. Phenolic compounds (including xanthone, phenolic esters, coumarins,flavonoids, tannins, and anthocyanins), alkaloids, amino acids, lipids, and vitamins, totaling33 compounds, were identified in the pulp, seed, and peel of both Berberis fruits throughUHPLC-PDA-ESI-QT-MS/MS. High anthocyanin content was observed in the pulp andpeel, mainly in B. mikuna (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 mgPB2/100 g of powder for B. mikuna and B. burruyacuensis, respectively). The powdersexhibited antioxidant activity (ABTS•+; H2O2) and the capacity to inhibit enzymes relatedto metabolic syndrome, such as α-glucosidase, α-amylase, and lipase. These findingssuggest the potential of B. mikuna and B. burruyacuensis fruit powders as functional foodingredients, dietary supplements, or natural functional colorants for foods and beverages.