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Year 2022, Volume: 39 Issue: 2, 48 - 55, 13.06.2022
https://doi.org/10.16882/hortis.1119749

Abstract

References

  • Akgül, A. & Bayrak, A. (1989). Essential oil content and composition of myrtle (Myrtus communis L.) leaves. Turkish Journal of Agricultural and Natural Sciences, 13:143-147.
  • Amensour, M., Sendra, E., Abrini, J., Perez-Alvarez, J.A., & Fernandez-Lopez, J. (2010). Antioxidant activity and total phenolic compounds of myrtle extracts. Journal of Food, 8:95-101.
  • Barboni, T., Cannac, M., Massi, L., Perez-Ramirez, Y., & Chiaramonti, N. (2010). Variability of polyphenol compounds in Myrtus communis L. (Myrtaceae) berries from Corsica. Molecules, 15:7849-7860.
  • Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional chinese medicinal plants associated with anticancer. Life Sciences, 74:2157–2184.
  • Cemeroğlu, B. (2010). Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, No: 34, 657 s, Ankara (in Turkish).
  • Düzgüneş, O., Kesici, T., Kavuncu, O., & Gürbüz, F. (1987). Araştırma ve deneme metotları (İstatistik Metotları II). Ankara Üniversitesi Ziraat Fakültesi Yayınları, Yayın No:1021, 381 ss. Ankara (in Turkish).
  • Fadda, A., & Mulas, M. (2010). Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening. Scientia Horticulturae, 125:477-485.
  • Fischer, U.A., Carle, R., & Kammerer, D.R. (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS (n). Food Chemistry, 127:807-821.
  • İlçim, A., Dığrak, M., & Bağcı, E. (1998). The investigation of antimicrobial effect of some plant extract. Turkish Journal of Biology, 22:119-125.
  • Jamoussi, B., Romdhane, M., Abderraba, A., Ben Hassine, B., & El Gadri, A. (2005). Effect of harvest time on the yield and composition of Tunisian myrtle oils. Flavour and Fragrance Journal, 20:274–277,
  • Kanoun, K., Belyagoubi-Benhammou, N., Ghembaza, N., & Atik Bekkara, F. (2014). Comparative studies on antioxidant activities of extracts from the leaf, stem and berry of Myrtus communis L. International Food Research Journal, 21 1957-1962.
  • Karadeniz, F., Burdurlu, H.S., Koca, N., & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29:297-303.
  • Kaya, B. & Aladağ, C. (2009). Analyse of distribution areas in Turkey and ecologic characteristics of maquis and garriques communities. Selçuk University Social Sciences Institute Journal, 22:67-80.
  • Martin, T., Rubio, B., Villaescusa, L., Fernández, L., & Díaz, A.M. (1999). Polyphenolic compounds from pericarps of Myrtus communis. Pharmaceutical Biology, 37:28–31.
  • Montealegre, R.R., Peces, R.R., Vozmediano, J.L.C., Gascuena, J.M., & Romero, E.G. (2006). Phenolic compounds in skins and seeds of ten grape vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, 19:687-693.
  • Montoro, P., Tuberoso, C.I.G., Piacente, S., Perrone, A., De Feo, V., Cabras, P., & Pizza, C. (2006). Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. Journal of Pharmaceutical and Biomedical Analysis, 41:1614-1619.
  • Oğur, R. (1994). Mersin bitkisi (Myrtus communis L.) hakkında bir inceleme. Çevre Dergisi, 10:21-25 (in Turkish).
  • Ong, K.C. & Khoo, H.E. (1997). Biological effects of mirisetin. Gen Pharmacology, 29:121-126.
  • Özcan, F. (2009). Diyabete bağlı olarak geliştirilmiş nefropatili rat modelinde mirisetin ve mersin bitkisi ekstraktlarının böbrek dokusu üzerine etkisi. Msc Thesis, Akdeniz University, Antalya (in Turkish).
  • Revilla, E., Alonso, E., & Kovac, V. (1997). The content of catechins and procyanidins in grapes and wines as affected by agroecological factors and technological practices, American Chemical Society, 69–80, Washington, DC.
  • Reynertson, K.A., Yang, H. Jiang, B. Basile, J.M., & KennellY, E.J. (2008). Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chemistry, 109:883–890.
  • Ribereau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieau, D. (2000). Handbook of enology, Volume 2: The chemistry of wine and stabilization and treatments. John Wiley and Sons Ltd., England.
  • Romani, A., Pinelli, P., Mulinacci, N., Vincieri, F.F., & Tattini, M. (1999). Identification and quantitation of polyphenols in leaves of Myrtus communis L. Chromatographia, 49:17-20.
  • Romani, A., Coinu, R., Carta, S., Pinelli, P., Galardi, C., Vincieri, F.F., & Franconi, F. (2004). Evaluation of antioxidant effect of different extracts of Myrtus communis L. Free Radical Research, 38:97–103.
  • Spanos, G., & Wrolstad, R.E. (1990). Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry, 38:1565-1571.
  • Traveset, A., Riera, N., & Mas, R. (2001). Ecology of fruit-colour polymorphism in Myrtus communis and differential effects of birds and mammals on seed germination and seedling growth. Journal of Ecology, 89:749-760.
  • Tuberoso, C.I.G., Melis, M., Angioni, A., Pala, M., & Cabras, P. (2007). Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L. Food Chemistry, 101:806-811.
  • Tzeng, S.H., Ko, W.C., Ko, F.N., & Teng, C.M. (1991). Inhibition of platelet aggregation by some flavonoids. Thrombosis Research, 64:91-100.

Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye)

Year 2022, Volume: 39 Issue: 2, 48 - 55, 13.06.2022
https://doi.org/10.16882/hortis.1119749

Abstract

Myrtle (Myrtus communis L.) is an evergreen shrub belonging to the family of Myrtaceae that grows spontaneously throughout the Mediterranean area. In Turkey, myrtle tree is grown in pine forests and riversides, particularly in the Taurus mountains, from sea level to 500–600 m. Their antioxidant activity has been attributed to the presence of phenolic compounds and essential oils. The purpose of this work is to characterize myrtle plants through its physical and chemical characteristics such as phenolic and flavonoid content, antioxidant activity for selecting the promising genotypes in Antalya coastal region of Turkey. Phenolic compounds were extracted from leaves and berries. Phenolic composition was determined by LC-MS-MS. Antioxidant activity was measured with 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Phenolic substance was higher in the leaf samples collected from Kumluca (BM15 and BM16) and in the fruit samples collected from Kemer (BM13) and Kaş (BM19) when compared to other regions. High antioxidant activity was detected in the leaf sample BM16 collected from Kumluca (0.13 µl) and the fruit sample (BM19) collected from Kaş (0.45 µl). It was determined that significantly differences in the phenolic compositions and antioxidant activities of myrtle leaves and fruits were to be found among genotypes grown in different locations.

References

  • Akgül, A. & Bayrak, A. (1989). Essential oil content and composition of myrtle (Myrtus communis L.) leaves. Turkish Journal of Agricultural and Natural Sciences, 13:143-147.
  • Amensour, M., Sendra, E., Abrini, J., Perez-Alvarez, J.A., & Fernandez-Lopez, J. (2010). Antioxidant activity and total phenolic compounds of myrtle extracts. Journal of Food, 8:95-101.
  • Barboni, T., Cannac, M., Massi, L., Perez-Ramirez, Y., & Chiaramonti, N. (2010). Variability of polyphenol compounds in Myrtus communis L. (Myrtaceae) berries from Corsica. Molecules, 15:7849-7860.
  • Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional chinese medicinal plants associated with anticancer. Life Sciences, 74:2157–2184.
  • Cemeroğlu, B. (2010). Gıda analizleri. Gıda Teknolojisi Derneği Yayınları, No: 34, 657 s, Ankara (in Turkish).
  • Düzgüneş, O., Kesici, T., Kavuncu, O., & Gürbüz, F. (1987). Araştırma ve deneme metotları (İstatistik Metotları II). Ankara Üniversitesi Ziraat Fakültesi Yayınları, Yayın No:1021, 381 ss. Ankara (in Turkish).
  • Fadda, A., & Mulas, M. (2010). Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening. Scientia Horticulturae, 125:477-485.
  • Fischer, U.A., Carle, R., & Kammerer, D.R. (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS (n). Food Chemistry, 127:807-821.
  • İlçim, A., Dığrak, M., & Bağcı, E. (1998). The investigation of antimicrobial effect of some plant extract. Turkish Journal of Biology, 22:119-125.
  • Jamoussi, B., Romdhane, M., Abderraba, A., Ben Hassine, B., & El Gadri, A. (2005). Effect of harvest time on the yield and composition of Tunisian myrtle oils. Flavour and Fragrance Journal, 20:274–277,
  • Kanoun, K., Belyagoubi-Benhammou, N., Ghembaza, N., & Atik Bekkara, F. (2014). Comparative studies on antioxidant activities of extracts from the leaf, stem and berry of Myrtus communis L. International Food Research Journal, 21 1957-1962.
  • Karadeniz, F., Burdurlu, H.S., Koca, N., & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agriculture and Forestry, 29:297-303.
  • Kaya, B. & Aladağ, C. (2009). Analyse of distribution areas in Turkey and ecologic characteristics of maquis and garriques communities. Selçuk University Social Sciences Institute Journal, 22:67-80.
  • Martin, T., Rubio, B., Villaescusa, L., Fernández, L., & Díaz, A.M. (1999). Polyphenolic compounds from pericarps of Myrtus communis. Pharmaceutical Biology, 37:28–31.
  • Montealegre, R.R., Peces, R.R., Vozmediano, J.L.C., Gascuena, J.M., & Romero, E.G. (2006). Phenolic compounds in skins and seeds of ten grape vitis vinifera varieties grown in a warm climate. Journal of Food Composition and Analysis, 19:687-693.
  • Montoro, P., Tuberoso, C.I.G., Piacente, S., Perrone, A., De Feo, V., Cabras, P., & Pizza, C. (2006). Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur. Journal of Pharmaceutical and Biomedical Analysis, 41:1614-1619.
  • Oğur, R. (1994). Mersin bitkisi (Myrtus communis L.) hakkında bir inceleme. Çevre Dergisi, 10:21-25 (in Turkish).
  • Ong, K.C. & Khoo, H.E. (1997). Biological effects of mirisetin. Gen Pharmacology, 29:121-126.
  • Özcan, F. (2009). Diyabete bağlı olarak geliştirilmiş nefropatili rat modelinde mirisetin ve mersin bitkisi ekstraktlarının böbrek dokusu üzerine etkisi. Msc Thesis, Akdeniz University, Antalya (in Turkish).
  • Revilla, E., Alonso, E., & Kovac, V. (1997). The content of catechins and procyanidins in grapes and wines as affected by agroecological factors and technological practices, American Chemical Society, 69–80, Washington, DC.
  • Reynertson, K.A., Yang, H. Jiang, B. Basile, J.M., & KennellY, E.J. (2008). Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chemistry, 109:883–890.
  • Ribereau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieau, D. (2000). Handbook of enology, Volume 2: The chemistry of wine and stabilization and treatments. John Wiley and Sons Ltd., England.
  • Romani, A., Pinelli, P., Mulinacci, N., Vincieri, F.F., & Tattini, M. (1999). Identification and quantitation of polyphenols in leaves of Myrtus communis L. Chromatographia, 49:17-20.
  • Romani, A., Coinu, R., Carta, S., Pinelli, P., Galardi, C., Vincieri, F.F., & Franconi, F. (2004). Evaluation of antioxidant effect of different extracts of Myrtus communis L. Free Radical Research, 38:97–103.
  • Spanos, G., & Wrolstad, R.E. (1990). Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry, 38:1565-1571.
  • Traveset, A., Riera, N., & Mas, R. (2001). Ecology of fruit-colour polymorphism in Myrtus communis and differential effects of birds and mammals on seed germination and seedling growth. Journal of Ecology, 89:749-760.
  • Tuberoso, C.I.G., Melis, M., Angioni, A., Pala, M., & Cabras, P. (2007). Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L. Food Chemistry, 101:806-811.
  • Tzeng, S.H., Ko, W.C., Ko, F.N., & Teng, C.M. (1991). Inhibition of platelet aggregation by some flavonoids. Thrombosis Research, 64:91-100.
There are 28 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Araştırma Makalesi
Authors

Arzu Bayır Yeğin This is me

Ahu Çınar This is me

Haluk Tokgöz This is me

Muharrem Gölükçü This is me

Saadet Tuğrul Ay This is me

Early Pub Date May 26, 2022
Publication Date June 13, 2022
Published in Issue Year 2022 Volume: 39 Issue: 2

Cite

APA Bayır Yeğin, A., Çınar, A., Tokgöz, H., Gölükçü, M., et al. (2022). Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye). Horticultural Studies, 39(2), 48-55. https://doi.org/10.16882/hortis.1119749
AMA Bayır Yeğin A, Çınar A, Tokgöz H, Gölükçü M, Tuğrul Ay S. Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye). HortiS. June 2022;39(2):48-55. doi:10.16882/hortis.1119749
Chicago Bayır Yeğin, Arzu, Ahu Çınar, Haluk Tokgöz, Muharrem Gölükçü, and Saadet Tuğrul Ay. “Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye)”. Horticultural Studies 39, no. 2 (June 2022): 48-55. https://doi.org/10.16882/hortis.1119749.
EndNote Bayır Yeğin A, Çınar A, Tokgöz H, Gölükçü M, Tuğrul Ay S (June 1, 2022) Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye). Horticultural Studies 39 2 48–55.
IEEE A. Bayır Yeğin, A. Çınar, H. Tokgöz, M. Gölükçü, and S. Tuğrul Ay, “Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye)”, HortiS, vol. 39, no. 2, pp. 48–55, 2022, doi: 10.16882/hortis.1119749.
ISNAD Bayır Yeğin, Arzu et al. “Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye)”. Horticultural Studies 39/2 (June 2022), 48-55. https://doi.org/10.16882/hortis.1119749.
JAMA Bayır Yeğin A, Çınar A, Tokgöz H, Gölükçü M, Tuğrul Ay S. Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye). HortiS. 2022;39:48–55.
MLA Bayır Yeğin, Arzu et al. “Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye)”. Horticultural Studies, vol. 39, no. 2, 2022, pp. 48-55, doi:10.16882/hortis.1119749.
Vancouver Bayır Yeğin A, Çınar A, Tokgöz H, Gölükçü M, Tuğrul Ay S. Phenolic Composition and Antioxidant Activity of Myrtle Fruits and Leaves Grown in Antalya (Türkiye). HortiS. 2022;39(2):48-55.