@article{jfnr201421218,
author={{Xiaoyong, Song and Luming, Cheng},
title={Phenolic Constituents, Antimicrobial and Antioxidant Properties of Blueberry Leaves (V5)},
journal={Journal of Food and Nutrition Research},
volume={2},
number={12},
pages={973--979},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/12/18},
issn={2333-1240},
abstract={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 <i>E. coli</i>, L.monocytogenes, <i>S.typhimurium</i>, <i>S. aureus</i><i> </i>and fungi, except for the 95% ethanol extract against L.monocytogenes. The 50% ethanol extracts showed the highest inhibitory effect against <i>S. aureus</i> 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.},
doi={10.12691/jfnr-2-12-18}
publisher={Science and Education Publishing}
}