Abstract
Polyphenol compounds were extracted from Myrtus communis L. berries (Myrtaceae) by maceration in 70% ethanol and analysed by HPLC-DAD and electrospray mass spectrometry. The Myrtus berries were collected at maturity from seven localities on the island of Corsica (France) and the sampling was carried out during three years. The polyphenol composition of Corsican Myrtus berries was characterized by two phenolic acids, four flavanols, three flavonols and five flavonol glycosides. The major compounds were myricetin-3-O-arabinoside and myricetin-3-O-galactoside. Principal components analysis (PCA) is applied to study the chemical composition and variability of myrtle berries alcoholic extracts from the seven localities. Canonical analysis and PCA data distinguishes two groups of myrtle berries characterized by different concentrations of polyphenols according to soil and years of harvest. The variations in the polyphenol concentration were due to biotic and abiotic factors.
Highlights
Myrtus communis L. is a traditional plant from the Corsican coast
Fourteen phenolic compounds were identified in the Myrtus communis L. berry extracts by LCMS/MS and HPLC-diode-array detector (DAD)
Flavonol glycosides were the major compounds found in the myrtle extracts
Summary
Myrtus communis L. is a traditional plant from the Corsican coast. It is a shrub, one to three meters tall, with bright green leaves and white flowers during the blossoming season (June to July). The fruit is spherical in shape, dark blue to black in colour, edible but astringent, and grows in autumn [1]. Myrtle has some medicinal properties [2]; it is used as an antiseptic and disinfectant drug, and for its balsamic properties. The aromatic and medicinal qualities of M. communis contribute to its use in pharmaceutical, cosmetics and food products [3,6]. The last 15 years have seen a growth in worldwide concern food quality, safety and geographical origin of the species [5]
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