L. fruit as potential functional ingredient: From optimized extraction to biological activities evaluation.

L ( L.) is a medicine and food homologous plant, whose fruit is acknowledged by the International Health Organization for its high nutritional value. However, eco-friendly and highly efficient methods for extracting the active components from L. fruits are currently lacking. In this study, we explored the potential of an eco-friendly enzyme-assisted extraction method for enhancing the extraction of phenolic compounds from L., then optimized the extraction process using response surface methodology. After optimization, the contents of gallic acid and total polyphenols reached 33.98 ± 0.15 mg/g and 147.92 ± 1.21 mg GAE/g, respectively. The optimized L. extract showed promising anti-inflammatory, antioxidant, and hypoglycemic properties. These findings suggest a viable alternative for obtaining multifunctional extracts from L., which have important applications in the functional food and pharmaceutical sectors.