Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid

Abstract

The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.0 or 0.02 g), and sucrose (0.0 or 5.0 g). HPLC-DAD-ESI-MS was conducted in extracts without additives and with the addition of CA (0.02 g) or sucrose (5.0 g), at 25, 50, or 70 °C for 15 min. CA-added extracts showed maximum TPC, MAA, TAC (DDPH and ABTS assays), and CD values, with the lowest HT values. Malvidin 3-O-galactoside and myricetin-O-hexoside were the predominant anthocyanin and non-anthocyanin polyphenols. Time, temperature, and solute influenced the optimized extraction of TPC, MAA, anthocyanins, TAC, CD, and HT.

Keywords: Anthocyanin; Antioxidant activity; Ardisia compressa K; Color; Polyphenol.