Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts

被引：86

作者：

Deng, Yun ^{[1
]}

Yang, Guiyun ^{[1
]}

Yue, Jin ^{[1
]}

Qian, Bingjun ^{[1
]}

Liu, Zhenmin ^{[2
]}

Wang, Danfeng ^{[1
]}

Zhong, Yu ^{[1
]}

Zhao, Yanyun ^{[1
,3
]}

机构：

[1] Shanghai Jiao Tong Univ, SJTU Bor Luh Food Safety Ctr, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

[2] Bright Dairy & Food Co Ltd, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China

[3] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA

来源：

FOOD CONTROL | 2014年 / 38卷

基金：

中国国家自然科学基金;

关键词：

Blueberry leaf extracts; Extraction solvents; Total phenolic content; Antimicrobial activity; Antioxidant property; PHENOLIC-COMPOUNDS; CAPACITY; PRODUCTS; MATURITY; VARIETY; LEAVES; ACID;

D O I：

10.1016/j.foodcont.2013.10.023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated polyphenols, antimicrobial and antioxidant activities of blueberry leaf extracts harvested at three fruit ripening stages (immature, semi-mature, and commercial-mature) and extracted by three solvents (95% ethanol, 70% acetone, and 100% methanol). Quercetin, kaempferol, gallic, protocatechui, caffeic, vanillic, syringic, p-coumaric, and ferulic acids were identified in the extracts with varied amount depending on ripeness stage and extraction solvent. Protocatechui and ferulic acids were not detected at semi-mature samples, and none protocatechui, syringic and p-coumaric acids in ethanolextracts from commercial-mature samples. All extracts exhibited antimicrobial activity against Escherichia coli and fungi, but only semi-mature and commercial-mature samples were against Listeria monocytogenes and Staphylococcus aereus. Methanol- and acetone-extracts had higher polyphenol content, DPPH and reducing power than those of ethanol-extracts, whereas opposite trend was observed in ORAC values. These results indicated the potentials of using blueberry leaf extracts as natural antimicrobial and antioxidant substance for food applications. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：184 / 191

页数：8

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