An ultrasonic-assisted extraction (UAE) method was adopted to extract natural antioxidants from edible Gordonia axillaris
fruit. Single-factor experiments and response surface methodology were conducted to investigate the influences of five different parameters on antioxidant capacity. The optimal conditions of the UAE were 39.78% ethanol, 30.94 mL/g solvent/material ratio, 59.47 min extraction time, 40 °C temperature, and 400 W ultrasonication power. The antioxidant capacity was 525.05 ± 14.34 µmol Trolox/g DW under the optimal conditions, which was in agreement with the predicted one (531.71 µmol Trolox/g DW). Additionally, in comparison with two traditional methods (maceration and Soxhlet extraction), the established UAE method greatly improved the yield of antioxidants and significantly reduced the extraction time. Besides, nine phenolic compounds were identified and quantified in the extract of Gordonia axillaris
fruits by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), including rutin, gallic acid, protocatechuic acid, epicatechin, 2-hydrocinnamic acid, p
-coumaric acid, quercetin, epicatechin gallate, and ferulic acid. The richness of phenolic compounds in the Gordonia axillaris
fruits indicated its potential health benefits, and its extract rich in antioxidants could be developed into functional food or nutraceuticals with the potential to prevent certain diseases induced by oxidative stress, such as cardiovascular diseases and cancers. This study also provided a way to enhance the economic values of Gordonia axillaris
fruits compared to raw fruits.
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