Phenolic Constituents, Antimicrobial and Antioxidant Properties of Blueberry Leaves (V5)
Phenolic Constituents, Antimicrobial and Antioxidant Properties of Blueberry Leaves (V5)
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蓝莓叶的酚类成分、抗菌和抗氧化特性（V5）
DOI：
10.12691/jfnr-2-12-18
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发表时间：
2014-01
影响因子：
1.1
通讯作者：
宋小勇
中科院分区：
文献类型：
--
作者：
宋小勇
本研究评估了蓝莓叶提取物的多酚成分、抗氧化剂和抗菌特性。使用了四种不同的溶剂(70%丙酮、100%甲醇、50%和95%乙醇)。结果表明，酚类化合物分别鉴定为栎素、山奈酚、没食子酸、原儿茶酸、咖啡酸、香草酸、丁香酸、对香豆酸和阿魏酸。50%乙醇、70%丙酮和甲醇提取物中主要成分为咖啡酸，95%乙醇提取物中主要成分为原儿茶酸。甲醇提取物对总酚、单宁和DPPH的清除活性最高，50%乙醇提取物的还原能力和ORAC值最大。总酚和单宁含量最低的分别是95%乙醇和70%丙酮提取物。除95%乙醇提取物对单核细胞增多性乳杆菌有抑菌作用外，其余提取物对大肠杆菌、单核细胞增多性乳杆菌、鼠伤寒沙门氏菌、金黄色葡萄球菌和真菌均有抑菌活性。50%乙醇提取物对金黄色葡萄球菌的抑制作用最强，对所有受试微生物的最小抑菌浓度(MIC)最低。95%乙醇和甲醇提取物对真菌的抑制率最大，最小抑菌浓度最小。这些结果表明，蓝莓叶是多酚的良好来源，可以作为天然的抗氧化剂和抗菌剂。
This study assessed polyphenol compositions, antioxidant and antimicrobial characteristics of blueberry-leaf extracts. Four different solvents (70% acetone, 100% methanol,50% and 95% ethanol) were applied. Results showed phenolic compounds were identified as quercetin, kaempferol, gallic, protocatechui, caffeic, vanillic, syringic, p-coumaric andferulic acids. Caffeic acid was the foremost component in 50% ethanol, 70% acetone and methanol extracts, whereas protocatechui acid was the major compound in 95% ethanol extracts. The methanol extracts showed the highest total phenols, tannin and DPPH scavenging activity, and the 50% ethanol extracts had the greatest reducing power and ORAC values. The lowest contents of total phenols and tannin were in 95% ethanol and 70% acetone extracts, respectively. All extracts demonstrated the antimicrobial activity against E. coli, L.monocytogenes, S.typhimurium, S. aureus and fungi, except for the 95% ethanol extract against L.monocytogenes. The 50% ethanol extracts showed the highest inhibitory effect against S. aureus with the lowest minimum inhibitory concentration (MIC) against all tested microbes. The greatest inhibition zone and the smallest MIC against fungi were found in the 95% ethanol and methanol extracts. These results indicated that the blueberry leaves are good source of polyphenols and could be used as natural antioxidant and antimicrobial agent.
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影响因子：
--
作者：
M. Khurram;A. Hameed;M. Khan;M. Amin;M. Hassan;N. Ullah;Wajeeha Manzoor;A. Qayum;Muhammad Bilal;Umberin Najeeb;F. Khan
通讯作者：
M. Khurram;A. Hameed;M. Khan;M. Amin;M. Hassan;N. Ullah;Wajeeha Manzoor;A. Qayum;Muhammad Bilal;Umberin Najeeb;F. Khan
影响因子：
5.9
作者：
Moulehi, Ikram;Bourgou, Soumaya;Tounsi, Moufida Saidani
通讯作者：
Tounsi, Moufida Saidani
DOI：
--
发表时间：
2011-03
期刊：
--
影响因子：
--
作者：
T. A. Khaing
通讯作者：
T. A. Khaing
DOI：
--
发表时间：
2012-04
期刊：
World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering
影响因子：
--
作者：
L. Tomsone;Z. Kruma;R. Galoburda
通讯作者：
L. Tomsone;Z. Kruma;R. Galoburda
DOI：
10.4236/as.2012.33050
发表时间：
2012-01-01
期刊：
Agricultural Sciences
影响因子：
--
作者：
Gurjar, M. S.;Shahid Ali, Shahid Ali;Akhtar, M.
通讯作者：
Akhtar, M.