Abstract
Blueberry leaf as materials, ethanol ultrasonic assisted extraction of blueberry polyphenols, ethanol concentration and solid-liquid ratio on blueberry ultrasonic time leaves influence the yield of polyphenols were researched, and the orthogonal experiment to optimize the ethanol ultrasonic assisted extraction technological conditions of blueberry leaf polyphenol polyphenols was used. The results showed that the optimal extraction conditions of polyphenols from blueberry leaves were as follows, 9.06% with 4min ultrasonic time, 80% ethanol concentration and 1:45 (g/mL) ratio. Ultrasonic assisted extraction is a convenient and high yield method, which is suitable for the extraction of polyphenols from blueberry leaves.
Highlights
Blueberry leaves contain polysaccharides, polyphenols, amino acids, fatty acids, crude protein, crude fat, crude fiber, organic acids, vitamins, sugars and a large number of polyphenols
Polyphenol, known as tannins and casuarinin, is a kind of mixture of secondary metabolites widely existing in plants. They are the general names of plant components with multiple hydroxy phenols in molecules[1].Studies such as Li showed that blueberry leaf polyphenols could effectively prolong the shelf life of perch during cold storage, which is an effective food biological preservative[2]
Reference Li et al.[6] slightly changed. 1.0g blueberry leaf powder was weighed, and the effects of extraction time on the yield of polyphenols from blueberry leaves were investigated at the solid-liquid ratio of 1:25 (g /mL), ethanol concentration of 60%, and ultrasonic power of 250W
Summary
Polyphenols, amino acids, fatty acids, crude protein, crude fat, crude fiber, organic acids, vitamins, sugars and a large number of polyphenols. Polyphenol, known as tannins and casuarinin, is a kind of mixture of secondary metabolites widely existing in plants. They are the general names of plant components with multiple hydroxy phenols in molecules[1].Studies such as Li showed that blueberry leaf polyphenols could effectively prolong the shelf life of perch during cold storage, which is an effective food biological preservative[2]. Plant polyphenols have strong antioxidant, scavenging free radicals, anticancer, anti-aging, antiviral and other effects, known as 'seventh nutrients'[3]. Turhan et al.[4] confirmed that the polyphenol content in blueberry fruits was significantly lower than that in blueberry leaves, and the antioxidant activity and free radical scavenging ability of blueberry leaves were stronger than those of blueberry fruits
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