Eggplant is considered one of the vegetables with the greatest antioxidant power (Cao et al., 1996), with phenolic compounds being the main secondary metabolites. These are substances with high antioxidant capacity, have their origin in the plant world and have beneficial effects. For health within them we can mention chlorogenic acid (CGA) as the main phenolic compound found in the pulp (Nuez et al., 2007). ACG, an ester of caffeic and quinic acids, is one of the most abundant in nature and constitutes the main soluble phenolic compound in eggplant, resulting in the greatest contributor to the high antioxidant activity of this fruit.
Phenolic compounds have been reported to accumulate in response to various types of stress, including low temperature (Clé et al., 2008; Massolo et al., 2011). The best growth was observed in the treatment with 5% eggplant flour, although there was no significant difference between the treatments, a slightly better survival rate was observed in treatment number 4.