Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Nutritional Composition and in vitro Antioxidant Activities of Blueberry (Vaccinium ashei) Leaf

블루베리 잎의 영양성분 분석 및 항산화 활성

  • Jeong, Hee-Rok (Department of Analytical research, Pacificpharma Corporation) ;
  • Jo, Yu-Na (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Jeong, Ji-Hee (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Hyeon-Ju (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 정희록 (태평양제약 분석연구팀) ;
  • 조유나 (경상대학교 식품공학과, 농업생명과학연구원) ;
  • 정지희 (경상대학교 식품공학과, 농업생명과학연구원) ;
  • 김현주 (경상대학교 식품공학과, 농업생명과학연구원) ;
  • 허호진 (경상대학교 식품공학과, 농업생명과학연구원)
  • Received : 2012.06.01
  • Accepted : 2012.08.03
  • Published : 2012.08.30
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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 ${\mu}g/mL$. 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.

블루베리 잎의 무기질은 칼슘과 칼륨의 순으로 많았으며, 유리당은 glucose가 대부분을 차지하였다. 아미노산은 glutamic acid, aspartic acid, leucine의 순으로 많이 함유되어 있었으며, 지방산 함량은 eicosenoic acid, palmitic acid순으로 높았다. vitamin C와 total flavonoid 함량은 각각 $112.64{\pm}0.02$ mg%, $13.09{\pm}0.01$ mg%이었다. 블루베리 잎 80% 에탄올 추출물을 이용한 분획물의 total phenolics 함량은 에틸아세테이트 분획물이 50.51 mg of GAE/g로 제일 높았으며, 블루베리 잎 에틸아세테이트 분획물의 ABTS 라디칼 소거활성 및 FRAP assay는 농도 의존적으로 항산화 활성이 증가하는 경향을 보였다. 본 연구 결과를 종합해볼 때, 생리활성 소재로서의 phenolics를 함유한 블루베리 잎은 양질의 영양학적 성분 구성 및 in vitro 항산화 효과를 기초로 한 고부가가치 건강지향 식품 소재로서의 활용가치가 높다고 판단된다.

Keywords

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