Contents of Extractable and Non-extractable Polyphenols in the Leaves of Blueberry

文献类型： 外文期刊

第一作者： Cheng, Anwei

作者： Cheng, Anwei;Chen, Xiangyan;Wang, Wenliang;Gong, Zhiqing;Liu, Lina

作者机构：

关键词： leaves of blueberry; extractable polyphenols; non-extractable polyphenols; proanthocyanidins; anthocyanidins

期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.279； 五年影响因子：1.829 ）

ISSN： 1212-1800

年卷期： 2013 年 31 卷 3 期

页码：

收录情况： SCI

摘要： The contents of extractable polyphenols (EPP), non-extractable polyphenols (NEPP), extractable proanthocyanidins (EPAC), non-extractable proanthocyanidins (NEPAC) and extractable anthocyanidins (EAC) in blueberry leaves were investigated. An experiment was conducted to analyse the effect of solvent types (methanol and ethanol), concentration (50 and 70%) and pH (2 and 6) on the extraction of bioactive compounds. Total extractable polyphenols (TEPP), total extractable proanthocyanidins (TEPAC), and total extractable anthocyanidins (TEAC) were analysed in methanol/ethanol/water extracts, NEPP were determined in acidic hydrolysates and NEPAC were quantified by depolymerisation in HCl/butanol. The results showed that ethanol and methanol did not affect the extraction of TEPP, while methanol was better for TEPAC and TEAC. The contents of TEPP and TEAC in 50% solvent were higher than those in 70% solvent. When solvent pH dropped to 2, the contents of EPP and EPAC were increased, while the EAC content was decreased.

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