Optimization of Ultrasonic Extraction of Triterpenes from Loquat Peel and Pulp and Determination of Antioxidant Activity and Triterpenoid Components

The aim of this paper was to study the optimal extraction process of total triterpenes from loquat peel and pulp assisted by ultrasound. The effects of solid-liquid ratio, ethanol concentration, ultrasonic time, ultrasonic power, and ultrasonic temperature on the yield of triterpenoid acid in loquat were investigated by single-factor and response surface methodology. FRAP (Ferric ion reducing antioxidant power) method, ABTS (2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)) method, and DPPH (1,1-Diphenyl-2-picrylhydrazyl) method were used to determine the antioxidant capacity of peel and pulp at different stages. LC-MS (Liquid Chromatograph Mass Spectrometer) was used to qualitatively analyze different tissues of loquat. The optimal extraction conditions were as follows: ethanol concentration 71%, ultrasonic time 45 min, ultrasonic power 160 W, solid-liquid ratio 1:10, and ultrasonic temperature 30 degrees C. The total triterpenoid content of loquat peel was 13.92 +/- 0.20 mg /g. The optimal extraction conditions were ethanol concentration 85%, ultrasonic time 51 min, ultrasonic power 160 W, solid-liquid ratio 1:8, and ultrasonic temperature 43 degrees C. The total triterpenoid content of loquat pulp was 11.69 +/- 0.25 mg/g. The contents of triterpenes and antioxidant capacity in the peel and pulp of loquat at the three stages were the highest in the fruit ripening stage (S3). LC-MS analysis showed that most of the triterpenes belonged to ursolic acid derivatives and oleanolic acid derivatives, which laid the foundation for further utilization and development of loquat peel and pulp.

Automated summary

This study aimed to investigate the optimal extraction process of total triterpenes from loquat peel and pulp assisted by ultrasound. The effects of various parameters on the yield of triterpenoid acid were studied, and the results showed that the highest content of triterpenes and antioxidant capacity in the peel and pulp were obtained at the fruit ripening stage.