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Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf
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  • 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;
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 Abstract
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.
 Keywords
Blueberry (Vaccinium ashei) leaf;nutritional composition;antioxidant activity;
 Language
Korean
 Cited by
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