Articles
The effects of different extraction methods on biochemical parameters of black myrtle (Myrtus communis L.) fruits
Article number
1254_45
Pages
303 – 310
Language
English
Abstract
Myrtle (Myrtus communis L.) is a medicinal and aromatic species that naturally grows in the Mediterranean basin.
Myrtle leaves are widely used in pharmacy, perfumery, cosmetics and even as some natural organic pesticides.
Likewise, its fruits are mostly consumed as fresh or dried especially by local people or used for liquor production.
Myrtle fruits are white and black in color.
Black myrtles are naturally grown in the forests.
Currently, there is great interest inblack myrtle fruits because of their high antioxidant capacities and phenolic properties.
The aim of this study is to determine the best extraction method to measure total phenolic content, total flavonoid content and antioxidant activity in the fruits of the black myrtle.
Fruits were collected in Antalya in 2016. Samples of 5 g of fresh berries of Myrtus communis were extracted with methanol (M), ethanol (E) and water (W), which were used as a solvent with different ratios MW (100:0 v v-1), MW (80:20 v v-1), EW (100:0 v v-1), EW (80:20 v v-1) and water as control.
Total phenolic content was assessed by the Folin-Ciocalteu assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge DPPH method.
As a result the highest phenolic content was obtained by solvent mixture of MW and EW (80:20 v v‑1) extract while the antioxidant power was measured in EW (100:0 v v‑1) extract of myrtle berries.
Myrtle leaves are widely used in pharmacy, perfumery, cosmetics and even as some natural organic pesticides.
Likewise, its fruits are mostly consumed as fresh or dried especially by local people or used for liquor production.
Myrtle fruits are white and black in color.
Black myrtles are naturally grown in the forests.
Currently, there is great interest inblack myrtle fruits because of their high antioxidant capacities and phenolic properties.
The aim of this study is to determine the best extraction method to measure total phenolic content, total flavonoid content and antioxidant activity in the fruits of the black myrtle.
Fruits were collected in Antalya in 2016. Samples of 5 g of fresh berries of Myrtus communis were extracted with methanol (M), ethanol (E) and water (W), which were used as a solvent with different ratios MW (100:0 v v-1), MW (80:20 v v-1), EW (100:0 v v-1), EW (80:20 v v-1) and water as control.
Total phenolic content was assessed by the Folin-Ciocalteu assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge DPPH method.
As a result the highest phenolic content was obtained by solvent mixture of MW and EW (80:20 v v‑1) extract while the antioxidant power was measured in EW (100:0 v v‑1) extract of myrtle berries.
Authors
E. Alim, O. Cinar
Keywords
black myrtle, fruits, extraction, phenolic content
Online Articles (47)