Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves

doi:10.7506/spkx1002-6630-201623016

Abstract

Abstract: The composition of polyphenols from blueberry leaves was quantitatively analyzed by high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS/MS) and their antibacterial activities against foodborne pathogens
were evaluated. The results showed that the polyphenols from blueberry leaves were mainly composed of 5-O-caffeoylquinic
acid, O-p-coumaroylquinic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, B-type proanthocyanidin dimer,
kampferol-3-O-hexiside, quercetin-3-O-gluconide and quercetin-3-O-pentoside. The polyphenols extracted from blueberry
leaves had inhibitory effects on Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Shigella bogdii,
Salmonella and Bacillus subtilis. The minimum inhibitory concentrations (MIC) against Salmonella and Bacillus subtilis
were below 9.30 mg/mL, while the MIC value was 4.65 mg/mL against all the other foodborne pathogens. The antibacterial
activity against these pathogenic bacteria was in the decreasing order of Staphylococcus aureus > Escherichia coli > Listeria
monocytogene > Shigelta bogdii > Salmonella > Bacillus subtilis. This study indicated that diverse bioactive polyphenols
from blueberry leaves were identified, some of which had a broad-spectrum antibacterial activity and could be developed as
a phytogenic bactericide.

Key words: blueberry leaf polyphenols, composition analysis, high performance liquid chromatography-tandem mass spectrometric (HPLC-MS/MS), antibacterial activity

CLC Number:

TS201.3

ZHANG Tianju, WANG Fan, LI Chunyang, ZHOU Tao. Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201623016.

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Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves

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