Abstract
The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample–solvent ratio were optimized by applying a Box–Behnken design and response surface methodology. Methanol composition and pH were the most influential variables for the total phenolic compounds (58.20% of the solvent in water at pH 2), and methanol composition and temperature for anthocyanins (50.4% of solvent at 50 °C). The methods developed showed high repeatability and intermediate precision (RSD < 5%). Both methods were applied to myrtle berries collected in two different areas of the province of Cadiz (Spain). Hierarchical clustering analysis results show that the concentration of bioactive compounds in myrtle is related to their geographical origin.
Highlights
Myrtus communis L., the common myrtle, is an evergreen shrub that grows spontaneously in the Mediterranean area and in the Middle East
ML sample–solvent conditions to extract the maximum amount of anthocyanins areand as follows: a solvent with 50.4%. These results show that the optimal extraction of both phenolic compounds and anthocyanins
Closer to the lower end of the studied range. These results show that the optimal extraction of both phenolic compounds and anthocyanins occurs in water)
Summary
Myrtus communis L., the common myrtle, is an evergreen shrub that grows spontaneously in the Mediterranean area and in the Middle East. Myrtle berries have a maximum ripening period from October to February. These berries have multiple shapes and colors [1], but are mainly dark blue in color. The ancient Mediterranean populations already used myrtle mainly for ornamental and aromatic purposes [2]. Recent developments in the fields of health and food have markedly increased their interest in natural compounds with antioxidant potential [3]. The extraction of natural antioxidants in fruits is very useful when substituting synthetic antioxidants, which are being restricted because of their potential health risks and side-effects, and their safety has been questioned for a long time [4]. Nowadays, myrtle has gained greater recognition in the food and medicinal industries due to its potential beneficial effects [5]. Myrtle oil is recommended for the treatment of respiratory diseases [8], and it is normally taken as an Molecules 2018, 23, 2992; doi:10.3390/molecules23112992 www.mdpi.com/journal/molecules
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