Mersin (Myrtus communis L.) Bitkisinin Biyoaktif Bileşenleri

Öz

Son yıllarda bitkilerin içermiş oldukları bazı biyoaktif maddelerin insan sağlığı üzerine olumlu etkilerinden (antioksidan, antimikrobiayal, antikanser, vb.) dolayı, bu maddelerce zengin bulunan meyvelere olan talep giderek artmaktadır. Akdeniz bölgesinin tipik bitkisi olan Mersin (Mrytus communis L.) meyve, tohum ve yaprakları biokaktif bileşenlerce zengindir. Özellikle siyah meyveli olan genotiplerin fenolik madde bakımından çok daha zengin olduğu bilinmektedir. Mersin meyve ve yapraklarından elde edilen ekstraktların antioksidant ve antimikrobiyal etkileri de oldukça yüksektir. Bu bakımdan hem katkı maddesi olarak hem de alternatif tıp alanında geniş bir kullanım alanı vardır. Bu çalışmada mersin bitkisinin biyokimyasal özellikleri üzerine yapılan çalışmalar incelenerek, konu hakkındaki bilgiler özetlenmiştir.

Anahtar Kelimeler

• Myrtus communis L.
• mersin
• fenolikler
• antioksidan

Bioactive Compounds of Myrtle Plant (Myrtus communis L.)

Abstract

Resently, consumption of some fruit species are getting increased, because of the positive effects (antioxidant, antimikrobiayal, anticancer, etc.) of phytochemicals they contain on human health. Leaves, seeds and fruits of Myrtle (Mrytus communis L.), is a typical plant of Mediterranean,are very rich based on bioactive compounds.Especially, it is known that genotypes with black fruit are richer than other ones in terms of phenolics. Antioxidant and antimicrobial activities of the extracts obtained from the leaves and fruits of myrtle are also very high. In this regard, they were largely used as food preservative and in traditional medicine. The resent studies on the biochemical properties of myrtle were summarized in this review.

Keywords

• Myrtus communis L.
• myrtle
• phenolics
• antioxidants

References

1. Amensour, M., E. Sendra, J. Abrini, J.A. Perez-Alvarez andJ. Fernandez-Lopez, 2010. Antioxidant Activity and Total Phenolic Pompounds of Myrtle Extracts. CyTA-J Food 8: 95–101.
2. Avcı, A. B. ve E. Bayram, 2008. Mersin Bitkisi (Myrtus communis L.)’nde Farklı Hasat Zamanlarının Uçucu Yağ Oranlarına Etkisi. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü Dergisi, 12(3) : 178-181.
3. Babou, L., L. Hadidi, C. Grosso, F. Zaidi, P. Valentao andP.B. Andrade, 2016. Study of Phenolic Composition and Antioxidant Activity of Myrtle Leaves and Fruits as a Function of Maturation. European Food Research and Technology, 242: 1447-1457.
4. Barboni, T., M. Cannac, L. Massi, Y. Perez-Ramirez andN. Chiaramonti, 2010. Variability of Polyphenol Compounds in Myrtus communis L. (Myrtaceae) Berries from Corsica. Molecules 15: 7849–7860.
5. Baytop, T., 1997. Türkçe Bitki Adları Sözlüğü. Türk Dil Kurumu Yayınları, No: 578, Ankara.
6. Bouzabata, A., C. Cabral, M.J. Gonçalves, M.T. Cruz, A. Bighelli, C. Cavaleiro, J. Casanova, F. Tomi andL. Salgueiro, 2015. Myrtus communis L. as Source of a Bioactive and Safe Essential Oil. Food and Chemical Toxicology, 75: 166-172.
7. Chryssavgi, G., P. Vassiliki, M. Athanasios, T. Kibouris andK. Michael, 2008. Essential Oil Composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of Antioxidant Capacity of Methanolic Extracts. Food Chemistry 107: 1120–1130.
8. Curini, M., A. Bianchi, F. Epifano, R. Bruni, L. Torta andA. Zambonelli, 2003. Composition and in vitro Antifungal Activity of Essential Oils of Erigeron canadensis and Myrtus communis from France. Chem Nat Compd 39: 191–194.

9. Dairi, S., K. Madani, M. Aoun, J.L.K. Him, P. Bron, C. Lauret, J.P. Cristol andM.A. Carbonneau, 2014. Antioxidative Properties and Ability of Phenolic Compounds of Myrtus communis Leaves to Counteract in vitro LDL and Phospholipid Aqueous Dispersion Oxidation. J Food Sci 79: c1260–c1270.
10. Fadda, A. andM. Mulas, 2010. Chemical Changes During Myrtle (Myrtus communis L.) Fruit Development and Ripening. Sci Hortic 125: 477–485.
11. Fadda, G. andS. Zanetti, 2007. In vitro Activity of Essential Oil of Myrtus communis L. Agains Helicobacter pylory. International Journal of Antimicrobial Agents, 30: 562-565.
12. Flamini, G., P.L. Cioni, I. Morelli, S. Maccioni andR. Baldini, 2004. Phytochemical Typologies in some Population of Myrtus communis L. on Caprione Promontory (East Liguria, Italy). Food Chemistry, 85: 599-604.
13. Gündüz, G.T.,S.A. Gönül andM. Karapinar, 2009. Efficacy of Myrtle Oil Against Salmonella typhimurium on Fresh Produce.International Journal of Food Microbiology, 130: 147–150.
14. Hayder, N., A. Abdelwahed, S. Kilani, R. Ben Ammar, A. Mahmoud, K. Ghedira andL. Chekir-Ghedira, 2004. Anti-genotoxic and Freeradical Scavenging Activities of Extracts from (Tunisian) Myrtus communis. Mutat Res 564: 89–95.
15. Hayder, N., I. Bouhlel, I. Skandrani, M. Kadri, R. Steiman, P. Guiraud, A.M. Mariotte, K. Ghedira, M.G. Dijoux-Franca andL. Chekir-Ghedira, 2008. In vitro Antioxidant and Antigenotoxic Potentials of Myricetin-3-o-galactoside and Myricetin-3-o-rhamnoside from Myrtus communis: Modulation of Expression of Genes Involved in Cell Defence System using cDNA Microarray. Toxicol in Vitro 22: 567–581.
16. Messaoud, C. andM. Boussaid, 2011. Myrtus communis Berry Color Morphs: A Comparative Analysis of Essential Oils, Fatty Acids, Phenolic Compounds and Antioxidant Activities. Chem Biodivers 8: 300–310.
17. Montoro, P., C.I.G. Tuberoso, S. Piacente, A. Perrone, V. De Feo, P. Cabras andC. Pizza, 2006. Stability and Antioxidant Activity of Polyphenols in Extracts of Myrtus communis L. Berries Used for the Preparation of Myrtle Liqueur. J Pharm Biomed Anal 41: 1614–1619.
18. Romani, A., P. Pinelli, N. Mulinacci, F.F. Vincieri andM. Tattini, 1999. Identification and Quantitation of Polyphenols in Leaves of Myrtus communis L. Chromatographia 49: 17–20.
19. Sepici, A., I. Gurbuz, C. Cevik andE. Yesilada, 2004. Hypoglycaemic Effects of Myrtle Oil in Normal and Alloxan-diabetic Rabbits. Journal of Ethnopharmacology, 93: 311-318.
20. Sepici-Dincel, A., Ş. Açıkgöz, C. Çevik, M. Sengelen andE. Yeşilada, 2007. Effects of in vivo Antioxidant Enzyme Activities of Myrtle Oil in Normoglycaemic and Alloxan Diabetic Rabbits. Journal of Ethnopharmacology,110: 498–503.
21. Serce, S., S. Ercisli, M. Sengul, K. Gunduz andE. Orhan, 2010. Antioxidant Activities and Fatty Acid Composition of Wild Grown Myrtle (Myrtus communis L.) Fruits. Pharmacogn Mag 6: 9–12.
22. Serio, A., C. Chaves-Lopez, M. Martuscelli, G. Mazzarrino, C. Di Mattia andA. Paparella, 2014. Application of Central Composite Design to Evaluate the Antilisterial Activity of Hydro-alcohol Berry Extract of Myrtus communis L. LWT-Food Science and Technology, 58: 116-123.
23. Shahidi Bonjar, G.H., 2004. Antibacterial Screening of Plants Used in Iranian Folkloric Medicine. Fitoterapia, 75: 231-235.
24. Şan, B., A.N. Yildirim, M. Polat andF. Yildirim, 2015. Chemical Composition of Myrtle (Myrtus communis L.) Genotypes Having Bluish-black and Yellowish-white Fruits. Erwerbs-Obstbau, 57: 203-210.
25. Tuberoso, C.I.G., M. Boban, E. Bifulco, D. Budimir andF.M. Pirisi, 2013. Antioxidant Capacity and Vasodilatory Properties of Mediterranean Food: The Case of Cannonau Wine, Myrtle Berries Liqueur and Strawberry-tree Honey. Food Chemistry, 140: 686-691.
26. Wannes, W.A. andB. Marzouk, 2013. Differences between Myrtle Fruit Parts (Myrtus communis var. italica) in Phenolics and Antioxidant Contents. J Food Biochem 37: 585–594.
27. Wannes, W.A., B. Mhamdi andB. Marzouk, 2009. Variations in Essential Oil and Fatty Acid Composition during Myrtus communis var. italica Fruit Maturation. Food Chemistry 112:6 21–626.
28. Yadegarinia, D.,L. Gachkar, M.B. Rezaei, M. Taghizadeh, S.A. Astaneh andI. Rasooli, 2006. Biochemical activities of Iranian Mentha piperita L. And Myrtus communis L. essential oils.Phytochemistry, 67: 1249–1255.
29. Yavuz, M. veM. Korukluoğlu, 2010. Listeria monocytogenes’in Gıdalardaki Önemi ve İnsan Sağlığı Üzerine Etkileri. U.Ü. Ziraat Fakültesi Dergisi, 24(1): 1-10.
30. Zanetti, S.,S. Cannas, P. Molicotti, A. Bua, M. Cubeddu, S. Porcedda, B. Marongiu andL.A. Sechi, 2010. Evaluation of the Antimicrobial Properties of the Essential Oil of Myrtus communis L. Against Clinical Strains of Mycobacterium spp. Interdisciplinary Perspectives in Infectious Diseases, 2010: Article ID 931530, 3 pages