First Comprehensive Characterization and Ultrasound-Assisted Extraction Optimization of an Unexplored Amazonian Berry (<em>Chondrodendron tomentosum</em>): A Novel Source of Anthocyanins and Phenolic Compounds

This is the first scientific report on the fruit characteristics of Chondrodendron tomentosum Ruiz &amp; Pav. (Menispermaceae). Biometric and physicochemical parameters were characterized across three fruit ripening stages (green, turning, ripe). Additionally, proximate composition was determined in ripe fruits, and methanol concentration (25–75%), ultrasonic amplitude (30–70%), and time (1–15 min) were optimized using response surface methodology with a Box-Behnken design. During ripening, weight increased by +47.7% (3.89 to 5.74 g; p &lt; 0.0001), TSS by +26.1% (7.00 to 8.83 °Brix), pH decreased by 32.0% (6.28 to 4.27), and acidity increased by 276% (0.25 to 0.94%). The quadratic models demonstrated high predictive accuracy (R² &gt; 96.5%; p &lt; 0.004). Optimal conditions (57% methanol, 70% amplitude, and 15 min) maximized total anthocyanin content (120.71 ± 1.89 mg cyanidin-3-glucoside/L), total phenols (672.46 ± 5.84 mg GAE/100 g), and antioxidant capacity (5857.55 ± 60.20 µmol Trolox/100 g) in ripe fruits. Anthocyanins were undetectable in green fruits, reaching 46.01 mg C3G/L in turning fruits and 120.71 mg/L in ripe fruits (162% higher than turning fruits). Principal component analysis (90.6% variance) revealed synchronized co-accumulation of anthocyanins and phenols, enhanced by vacuolar acidification. These results position ripe C. tomentosum fruits as a raw material for natural colorants, nutraceuticals, and functional foods.