Murt (Myrtus communis L.) Meyvesinin Farklı Ekstraktlarının Toplam Fenolik Madde Miktarı ve Antioksidan Özellikleri

Abstract

Murt (Myrtus communis L.) meyvesi ve yaprağı Akdeniz havzası içinde terapötik diyette tüketilmektedir. Bu çalışmada, üzerine su (W), sıcak suW(60), kaynar su (W100), etanol (E), metanol (M), etanol/su (EW), ve methanol/su (MW) çözgenlerinin demir indirgeme antioksidan kapasitesi (FRAP) ve toplam fenolik madde (TPC) ekstraksiyonu üzerine etkisi incelenmiştir. En yüksek toplam fenolik madde ekstraksiyonu 41370 mg/kg kuru madde olarak EW çözgen karışımında elde edilirken, en yüksek demir indirgeme antioksidan kapasitesi methanol ektraktında gözlenmiştir. Yüksek fenolik madde içeriği ve antioksidan kapasitesine sahip olduğundan murt meyvelerinin taze veya işlenmiş olarak tüketilmesi önerilir.

Keywords

• Murt,, Myrtus communis L.,Toplam fenolik madde (TPC),Demir indirgeme antioksidan kapasite (FRAP)

Total Phenolic Content and Antioxidant Properties of Various Extracts of Myrtle (Myrtus communis L.) Berries

Abstract

Myrtle (Myrtus communis L.) leaves and berries are consumed in therapeutic diet mainly in Mediterranean basin. In this study effect of water (W), hot water (W60), boiling water (W100) ethanol (E), methanol (M), ethanol/water (EW) and methanol/water (MW) mixture on the extraction of total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) of myrtle berries were determined. The highest phenolic content was extracted by EW solvent mixture with 41370 mg/kg on dry basis while the highest ferric reducing antioxidant power was measured on M extract. Fresh or processed myrtle berries can be recommended for diet because of its high phenolic content and ferric reducing antioxidant.

Keywords

• Myrtle,Myrtus communis L.,Total phenolic content (TPC),Ferric reducing antioxidant power (FRAP)

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