Each part of the lyophilized fruit was weighed to 15mL centrifuge tubes (three replicates per sample). Water (5.0 mL)was added and vigorously stirred for 15 s. The samples were then shaken at room temperature overnight. After that, the samples were centrifuged (3000×g, 5 min), and the supernatant were transferred into 10mL volumetric flasks