Evaluation of Loquat Leaves of Different Varieties Based on the Content of Main Functional Components

WANG Yang; WANG Lan; LI Yinuo; PANG Tonghui; BAO Junwen; LU Zhoumin

doi:10.13386/j.issn1002-0306.2020120028

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 93-98. > DOI: 10.13386/j.issn1002-0306.2020120028

WANG Yang, WANG Lan, LI Yinuo, et al. Evaluation of Loquat Leaves of Different Varieties Based on the Content of Main Functional Components [J]. Science and Technology of Food Industry, 2021, 42(14): 93−98. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120028.

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Evaluation of Loquat Leaves of Different Varieties Based on the Content of Main Functional Components

College of Forestry, Northwest A & F University, Yangling 712100, China

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Received Date: December 03, 2020
Available Online: May 17, 2021

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Abstract

Abstract

In order to explore the difference of main functional components in leaves of different varieties of loquat, theoretical reference was provided for the grafting utilization of loquat leaves. The leaves of 14 loquat cultivars growing in Ankang, southern Shaanxi Province were used as materials to evaluate the quality of loquat leaves by measuring the contents of total flavonoids, total phenols, triterpenoid acids, polysaccharides, vitamin C, ABTS cations free radical scavenging rate and FRAP value.The results showed that, the leaves of‘Jialing’, ‘Peiyou’ and ‘Maihouhuang’ had higher contents of total flavonoids, total phenols and triterpenoid acids, stronger antioxidant activity, and better medicinal value and function. The content of polysaccharide and vitamin C in the leaves of ‘Xinong Loquat 2’ and ‘Jinyun’ were higher, which had better nutritional value. The results of principal component analysis showed that the top three varieties were‘Jialing’, ‘Maihouhuang’ and ‘Peiyou’.
- Ankang in southern Shaanxi,
- loquat leaf,
- functional ingredients,
- quality,
- principal component analysis

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