Advanced SearchSearch Tips
Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.604-610
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.604
 Title & Authors
Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf
Jeong, Hee-Rok; Jo, Yu-Na; Jeong, Ji-Hee; Kim, Hyeon-Ju; Heo, Ho-Jin;
  PDF(new window)
The nutritional composition and in vitro anti-oxidant activities of blueberry (Vaccinium ashei) leaf extract were investigated to examine their physiological characteristics. Calcium was the most abundant mineral. The principal free sugars were glucose, sucrose, maltose, and fructose. The amino acids were mainly composed of glutamic acid and aspartic acid. The fatty acids consisted mainly of 40.94% saturated fatty acid and 54.35% unsaturated fatty acid. In addition, the 112.64 mg% of vitamin C was analyzed as a natural anti-oxidant. Based on the bioactivity-guided isolation principle, the resulting ethanolic extracts from the blueberry leaf were divided into several fractions of n-hexane, chloroform, ethyl acetate, and water. The ethyl acetate fraction showed the greatest total phenolic content. The total phenolics and flavonoid were 50.51 mg of GAE /g and 13.09 mg%, respectively. The ABTS-radical-scavenging activity of the ethyl acetate fraction was 97.53% at a concentration of 500 . The ferric-reducing anti-oxidant power of the ethyl acetate fraction increased in a dose-dependent manner. The results suggest that the ethyl acetate fraction of the blueberry leaf extract has good in vitro anti-oxidant activities and excellent nourishment, and can thus be useful food resources.
Blueberry (Vaccinium ashei) leaf;nutritional composition;antioxidant activity;
 Cited by
꼬시래기 유래 아가로즈와 블루베리 열매 추출물을 이용한 화장용 에멀젼 개발,최문희;김용운;김미숙;신현재;

KSBB Journal, 2016. vol.31. 4, pp.256-262 crossref(new window)
배합사료내 야콘, 생강 및 블루베리 첨가에 따른 조피볼락 (Sebastes schlegeli) 치어의 성장, 혈액성상 및 Streptococcus iniae 감염에 미치는 영향,이기욱;김희성;조성환;박찬일;하민수;

한국수산과학회지, 2016. vol.49. 6, pp.823-829 crossref(new window)
국내산과 미국산 블루베리의 이화학적 품질특성,문혜경;이수원;김종국;

한국식품저장유통학회지, 2013. vol.20. 4, pp.524-531 crossref(new window)
국산 블루베리 농가의 유기농 전환의향 연구,강창수;양성범;강성구;

한국유기농업학회지, 2013. vol.21. 4, pp.555-567 crossref(new window)
블루베리의 영양성분 및 항산화.항아세틸콜린에스터레이즈 활성,조유나;진동은;정지희;김현주;최성길;허호진;

농업생명과학연구, 2014. vol.48. 4, pp.241-251 crossref(new window)
액란과 생란의 난황으로 제조한 블루베리 쿠키의 품질특성과 항산화능 비교,김경옥;유아남;윤이나;박현진;

한국식품영양과학회지, 2014. vol.43. 7, pp.999-1008 crossref(new window)
국내산 두 품종 블루베리의 영양성분 및 항산화 활성 비교,송효남;박명수;윤호식;박성진;;

한국식품저장유통학회지, 2014. vol.21. 6, pp.790-798 crossref(new window)
냉동 온도에 따른 블루베리의 품질 특성 비교,조혜진;김정은;유민지;이왕희;송경빈;김하윤;황인국;유선미;한귀정;박종태;

한국식품영양과학회지, 2014. vol.43. 12, pp.1906-1912 crossref(new window)
한국 토종다래(Actinidia arguta)순의 주요 영양성분 및 in vitro 항산화 활성,진동은;박선경;박창현;승태완;최성길;허호진;

한국식품과학회지, 2015. vol.47. 1, pp.37-43 crossref(new window)
유기재배 블루베리의 이화학적 품질특성,장민선;이애랑;정문철;김건희;

한국식생활문화학회지, 2015. vol.30. 4, pp.463-467 crossref(new window)
국산 블루베리 착즙액의 안토시아닌 분석 및 RAW267.4 세포주에서의 항염효과,최문희;전영진;신현재;

KSBB Journal, 2015. vol.30. 4, pp.191-196 crossref(new window)
블루베리 유산균 발효물의 이화학적 특성 및 저장안정성,이대훈;홍주헌;

한국식품저장유통학회지, 2015. vol.22. 6, pp.796-803 crossref(new window)
유기농 살구, 개암, 오디, 감 및 석류나무 잎의 생육단계별 총 페놀화합물과 항산화 활성변화,김월수;서민수;조정안;

한국유기농업학회지, 2015. vol.23. 4, pp.999-1010 crossref(new window)
Effect of Freezing Temperature on Blueberry Quality, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 12, 1906  crossref(new windwow)
Physicochemical and quality characteristics of the Korean and American blueberries, Korean Journal of Food Preservation, 2013, 20, 4, 524  crossref(new windwow)
Physicochemical Characteristics of the Organically Grown Blueberry, Journal of The Korean Society of Food Culture, 2015, 30, 4, 463  crossref(new windwow)
Anthocyanin Analysis of Pressure-extracted Korean Blueberry Juice and in vitro Anti-inflammatory in RAW267.4 Cell line, KSBB Journal, 2015, 30, 4, 191  crossref(new windwow)
Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria, Korean Journal of Food Preservation, 2015, 22, 6, 796  crossref(new windwow)
Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea, Korean Journal of Food Preservation, 2014, 21, 6, 790  crossref(new windwow)
Comparison of Quality Characteristics and Antioxidative Activities of Cookies Containing Blueberry Powder and Different Types of Egg Yolk, Journal of the Korean Society of Food Science and Nutrition, 2014, 43, 7, 999  crossref(new windwow)
Effect of Dietary Inclusion of Yacon, Ginger and Blueberry on Growth, Feed Utilization, Serum Chemistry and Challenge Test against Streptococcus iniae of Juvenile Rockfish Sebastes schlegeli, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 6, 823  crossref(new windwow)
Compositions and Contents Anthocyanins in Blueberry (Vaccinium corymbosum L.) Varieties, Korean Journal of Environmental Agriculture, 2016, 35, 3, 184  crossref(new windwow)
Nutritional Components of Korean Traditional Actinidia (Actinidia arguta) Sprout and in vitro Antioxidant Effect, Korean Journal of Food Science and Technology, 2015, 47, 1, 37  crossref(new windwow)
Jeong EJ, Sung SH, Kim JS, Kim H, Kim YC (2008) Rhus verniciflua stokes attenuates glutamate-induced neurotoxicity in primary cultures of rat cortical cells. Nat Prod Sci, 14, 156-160

Parfenova H, Basuroy S, Bhattacharya S, Tcheranova D, Qu Y, Regan RF, Leffler CW (2006) Glutamate induces oxidative stress and apoptosis in cerebral vascular endothelial cells: contributions of HO-1 and HO-2 to cytoprotection. Am J Physiol Cell Physio, 290, 1399-1410 crossref(new window)

Criqui MH, Ringel BL (1994) Does diet or alcohol explain the French paradox? Lancet 344, 1719-1723 crossref(new window)

Lologer J (1991) The use of antioxidants in foods. In: Free radicals and food additives. Aruoma OI, Halliwell B, Eds. Taylor and Francis: London, p 121-150

Westwood MN (1993) Temperate-zone pomology. Timber Press, Portland, OR, USA, p 100-101

Su MS, Chien PJ (2007) Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation. Food Chem, 104, 182-187 crossref(new window)

Martineau LC, Couture A, Spoor D, Benhaddou- Andaloussi A, Harris C, Meddah B, Leduc C, Burt A, Vuong T, Le PM, Prentki M, Bennett SA, Arnason JT, Haddad PS (2006) Anti-diabetic properties of the Canadian lowbush blueberry Vaccinium angustifolium Ait. Phytomedicine, 13, 612-623 crossref(new window)

Magdalini AP, Andriana D, Zacharoula IL, Paul C, Dorothy K, Marigoula M, Fotini NL (2009) Effect of a polyphenol-rich wild blueberry extrat on cognitive performance of mice, brain antioxidant markers and acetylcholinesterase activity. Behavioural Brain research, 198, 352-358 crossref(new window)

Zheng W, Wang SY (2003) Oxygen radical absorbinding capacity of phenolics in blueberries, cranberries, chokeberries, and ligoberries, J Agric Food Chem, 51, 502-509 crossref(new window)

Connor AM, Ludy JJ, Hancock JF, Berkeimer S, Hanson EJ (2002) Changes in fruit antioxidant among blueberry cultivarsduring cold-temperature storage. J Agric Food Chem, 50, 893-898 crossref(new window)

Jeong CH, Bae YI, Lee HJ, Shim KH (2003) Chemical components of propolis and its ethanolic extracts. J Korean Soc Food Sci Nutr, 32, 501-505 crossref(new window)

Choi JH, Jang JG, Park KD, Park MH, Oh SK (1981) High performance liquid chromatographic determination of free sugar in ginseng and its products. Korean J Food Sci Technol, 13, 107-113

Jeong CH, Shim KH (2004) Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. J Korean Soc Food Sci Nutr, 33, 716-722 crossref(new window)

Metcalf LD, Schmits AA, Pelka JR (1966) Rapid preparation of fatty acid esters form lipids for gas chromatographic analysis. Anal Chem, 38, 514-515 crossref(new window)

Jeong CH, Lee WJ, Bae SH, Choi SG (2007) Chemical components and antioxidative activity of Korean gold kiwifruit. J Korean Soc Food Sci Nutr, 36, 859-865 crossref(new window)

Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem, 81, 321-326 crossref(new window)

Jeong CH, Choi GN, Kim JH, Kwak JH, Kim DO, Kim YJ, Heo HJ (2010) Antioxidant activities from the aerial parts of Platycodon grandiflorum. Food Chem, 118, 272-282 crossref(new window)

Ko KS, Oh SS, Lee JH, Hyun JW, Kim YG (2010) Distribution of inorganic in jeju green tea. Korean Tea Soc, 16, 85-88

Cha HS, Lee MK, Hwang JB, Park MS, Park KM (2001) Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr, 30, 1021-1025

Son HS, Lee MH, Oh SK, Kwon TB, Ju JS (1995) Changes in $\alpha$-Amylase activity and free sugar contents of buckwheat during germination. J Korean Soc Food Sci Nutr, 8, 32-36

Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Soc Food Sci Nutr, 37, 1375-1381 crossref(new window)

Lee YJ, Ahn MS, Hong KH (1998) A study on the content of general compounds, amino acid, vitamins, catechins, alkaloids in green, oolong and black tea. J Fd Hyg Safety, 13, 377-382

Jeong CH, Choi SG, Heo HJ (2008) Analysis of nutritional components and evaluation of functional activities of Sasa borealis leaf tea. Korean J Food Sci Technol, 40, 586-592

Kwak JH, Choi GN, Park JH, Kim JH, Jeong HR, Jeong CH, Heo HJ (2010) Antioxidant and neuronal cell protective effect of purple sweet potato extract. J Agric Life Sci, 44, 57-66

Taha M, Rababah, Nanam S. Hettiarachchy, Ronny Horax (2004) Total phenolics and antioxidant activities of fenugreek, greentea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. J Agric Food Chem, 52, 5183-5186 crossref(new window)

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 crossref(new window)

Lee HJ, Lee HS, Cho HJ, SY Kim, HJ Suh (2012) Utilization of hydrolytic enzymes for the extraction of ginsenosides from Korean ginseng leaves. Process Biochem, 47, 538-543 crossref(new window)

Ho ST, Tung YT, Chen YL, Zhao YY, Chung MJ, Wu JH (2012) Antioxidant activities and phytochemical study of leaf extracts from 18 indigenous tree species in Taiwan. Evid.-based Complement Altern Med, 2012, Article ID 215959, 8 pages