Extraction, purification, component analysis and bioactivity of polyphenols from wampee

Abstract

Wampee, a kind of medicinal and edible fruit, contains abundant bioactive compounds. In order to realize comprehensive utilization of wampee by-products, the extraction parameters for wampee polyphenols were optimized using single-factor and response surface tests, followed by the purification with AB-8 macroporous resin. Then component analysis and bioactivity evaluation in vitro were conducted. Result indicated the optimal extraction parameters of wampee polyphenols were: ethanol concentration 56 %, extraction temperature 62℃, material-liquid ratio being 1:19 g/mL, and extraction time 1 h. AB-8 resin exhibited high adsorption rate (91.42 % ± 0.18 %) and desorption rate (89.60 % ± 0.90 %), leading to increased purity of wampee polyphenols (WPP) from 12.51 % ± 0.36–53.8 % ± 1.87 %. UV and FTIR spectra confirmed the presence of polyphenolic compounds in WPP, including unique phenolic Vc-O and primary alcohol structures. LC-MS analysis identified six distinct polyphenolic compounds in WPP. In addition, the bioactivity of WPP enhanced, especially hydroxyl radical scavenging ability. Our research would provide guidance for the comprehensive utilization of wampee resources and its application in functional foods.