Effect of Temperature, pH and Solids Content on Phenolic Compounds and Antioxidant Activity of Bixa orellana L. Extract

Abstract

The objective of this work was to evaluate the effect of temperature, pH and soluble solids on reaction rate in phenolic compound degradation of Bixa orellana L. Also, the stability of phenolic compounds and their antioxidant activity during 91 days under storage condition of -20, 8, 23 and 37 °C were determined. The results showed that phenolic compound degradation depends on temperature and soluble solids, it followed a first-order kinetic for both, process and storage conditions. In addition, its antioxidant activities (ABTS and FRAP) were affected by storage temperature. The half-life times were between 27.74 - 38.25; 27.99-36.51 and 22.18-35.98 day-1, for phenolic compound, ABTS and FRAP, respectively. The activation energy was 4.08, 3.24 and 5.52 KJ.mol-1, for the phenolic compounds, ABTS and FRAP, respectively. It was concluded that the antioxidant activity of these extracts depends on phenolic compounds content which is affected by temperature and by soluble solids.