Pressurized liquid extraction of polyphenols from Goldenberry: Influence on antioxidant activity and chemical composition

[Display omitted] •Polyphenols from Goldenberry extracted by pressurized ethanol (100 and 200bar, 1 to 3mLmin−1, 0 to 60min).•Phenolic acids and flavonoids were quantified by HPLC-DAD.•Extraction time influenced the antioxidant capacity.•Gallic acid, ellagic acid, caffeic acid, rutin, mangiferin and quercetin extracted at specific conditions. This work investigates the extraction process of polyphenols (phenolic acids and flavonoids) from Goldenberry using pressurized ethanol. The influence of pressure (100 and 200bar), flow rate (1–3mLmin−1) and time (0–60min) on the antioxidant capacity (DPPH) and chemical composition were evaluated. Results indicated that the highest antioxidant potentials were obtained at 10min and ranged from 34.01% to 76.33%. Gallic acid and ellagic acid were extracted at 100bar and 200bar, respectively, regardless of the flow. On the other hand, caffeic acid, rutin and mangiferin were extracted in all conditions, regardless of the flow and pressure applied. In general, high antioxidant capacities were modulated by specific experimental conditions and the value may not be related only to content, but probably due to the presence of some compounds with strong power of radical scavenging (DPPH).