Chemical Compositions of Myrtle (Myrtus communis L.) Genotypes Having Bluish-Black and Yellowish-White Fruits

Şan, Bekir; Yıldırım, Adnan Nurhan; Polat, Mehmet; Yildirim, Fatma Akinci

doi:10.1007/s10341-015-0254-6

Cited by 18 publications

(14 citation statements)

References 33 publications

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“…The proximal composition of myrtle is strongly influenced by several factors, including the plant genotype, the geographical area, the climatic conditions, the cultural practice, the maturation stage, and the maceration period of the fruits (Hacıseferoğulları, Özcan, Arslan, & Ünver, 2012; Şan, Yildirim, Polat, & Yildirim, 2015; Tuberoso, Melis, Angioni, Pala, & Cabras, 2007).…”

Section: Proximal Nutritional and Phytochemical Composition Of Myrtlementioning

confidence: 99%

“…Moreover, seeds, berries, and essential oils are particularly rich in fatty acids. The most representative are unsaturated fatty acids, especially linoleic (18:2 n 6c) and oleic (8:1 n 9c) acids, whereas palmitic (16:0) and stearic (18:0) acids are the most abundant fatty acids of the saturated fraction (Aidi Wannes et al., 2010; Correddu et al., 2019; Jabri et al., 2017, 2018a; Messaoud & Boussaid, 2011; Şan et al., 2015; Serce, Ercisli, Sengul, Gunduz, & Orhan, 2010; Sumbul et al., 2011). The presence of these polyunsaturated n ‐3 fatty acids is very important because they confer to myrtle its anti‐inflammatory potential, because they inhibit the production of eicosanoids from arachidonic acid, as well as the production and expression of proinflammatory cytokines, TNF‐α, and several interleukins that promote inflammation (Jabri, Marzouki, & Sebai, 2018b).…”

Section: Proximal Nutritional and Phytochemical Composition Of Myrtlementioning

confidence: 99%

“…In addition, phenolic acids (i.e., gallic acid and derivatives, caffeic acid, and syringic acid), flavanols (i.e., (–)‐epigallocatechin), flavanons (i.e., naringin), flavonols (i.e., myricetin, myricetin 3‐ O ‐galactoside, myricetin 3‐ O ‐rhamnoside, quercetin 3‐glucoside, and quercetin 3‐rhamnoside), among others have been identified in berry extracts (Barboni, Cannac, Massi, Perez‐Ramirez, & Chiaramonti, 2010; Şan et al., 2015; Sarais et al., 2016; Tuberoso et al., 2010; Viuda‐Martos et al., 2011).…”

Section: Proximal Nutritional and Phytochemical Composition Of Myrtlementioning

confidence: 99%

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Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits

2020

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Myrtle (Myrtus communis L.) is a typical plant of the coasts of Mediterranean area, which grows spontaneously as a shrub or a small tree. Myrtle berries, leaves, seeds, and essential oils are natural sources of several nutrients and bioactive compounds with marked health effects. In the ancient medicine, it has been indeed used for treating several common diseases, including gastrointestinal, urinary, and skin disorders, whereas currently it is widely employed in food, cosmetic, and pharmaceutical industries. This review aims to describe the nutritional and the phytochemical compositions of different parts of myrtle plant, as well as their antioxidant activities. In addition, several in vitro, in vivo, and ex vivo studies are also presented to give a general overview of the potential effects of myrtle on human health. Finally, a critical analysis of the limitations related to the current research on myrtle is given.

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Section: Proximal Nutritional and Phytochemical Composition Of Myrtlementioning

confidence: 99%

Section: Proximal Nutritional and Phytochemical Composition Of Myrtlementioning

confidence: 99%

Section: Proximal Nutritional and Phytochemical Composition Of Myrtlementioning

confidence: 99%

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Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits

2020

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“…The different parts of the plant can be used as sources of several bioactive compounds, fibers, sugars, organic acids, and antioxidants. Myrtle plant has bluish‐black or yellowish‐white colored fruit (Şan et al., 2015) and phenolic compounds are its major phytochemicals that include kaempferol, quercetin, flavonoids, and anthocyanins (Sumbul et al., 2011). The myrtle is used in food industry as aroma agent for meat products and also in preparation of cosmetics (Chryssavgi et al., 2008).…”

Section: Introductionmentioning

confidence: 99%

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communisL.) fruits

Salamatullah

Özcan

Uslu

et al. 2021

J. Food Process. Preserv.

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The antioxidant activity increased from 25.43% to 83.55% when dried at room temperature. Methanolic extracts of the all dried berries showed strong antioxidant activity against DPPH radicals in comparison to fresh samples. The highest total phenolics (135.07 mg/100 g) were detected in microwave‐dried fruit, and followed by (115.63 mg/100 g) in samples dried at room temperature. 1,2‐Dihydroxybenzene (118.57 mg/100 g), catechin (52.71 mg/100 g), and 3,4‐dihydroxybenzoic acid (29.01 mg/100 g) in fresh berries were increased to 251.43, 158.98, and 110.99 mg/100 g in microwave dried ones, respectively. However, only gallic acid contents decreased from 131.54 mg/100 g in fresh samples to 23.74 mg/100 g in microwave treated one. It can be inferred that dried myrtle fruit is good source of antioxidant and phenolic compounds. Myrtle fruit can be effectively used for the recovery of bioactive compounds which have useful functional properties and can be employed in the development of functional foods and nutraceuticals. Practical applications Drying processes are also applied to extract bioactive compounds from plant matrix (seed, fruit, leaf, etc.). Different drying methods can cause changes in the contents and availability of biologically important compounds from these matrices. Microwave energy and oven drying have been widely used in various processes. The results of current study are hence useful for the optimal processing of plant materials for the recovery of different phytochemicals and their use.

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“…Besides the consumption of its fruits, myrtle, an aromatic woody species, is also utilized for ornamental purposes and for the production of antimicrobial compounds. This species has genotypes with bluish-black or yellowish-white colored fruits [3].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Media on Micropropagation and Rooting of Myrtle (Myrtus communis L.) in In Vitro Conditions

Şimşek¹,

Biçen²,

Dönmez³

et al. 2017

IJOEAR

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Myrtle (Myrtus communis L.) is a small tree shrub of the family Myrtace, grown naturally of the Mediterranean area. Myrtle is very important as an antiseptic, anti-inflammatory and hypoglycemic agent. Turkey has great genetic resources for myrtle. Propagation of myrtle genotypes is significant issue. Plant tissue culture techniques offer fast and reliable micropropagation for many plant species. Different media content could be used for micropropagation in in vitro condition. The aim of the present study is to determinate of effects of different media on micropropagation and rooting in myrtle. For this purpose, Murashige and Skoog (MS), Rugini Olive Medium (OM) and Woody Plant Medium (WPM) media were used for micropropagation and rooting experiments. All media were supplemented with 1 mg l-1 BA for micropropagation, 1 mg l-1 IBA for rooting. The rate of micropropagation and plant length, rooting rate, numbers of root and root length were determined. Rooted with well-developed shoots transferred to plastic pots containing autoclaved peat and perlite (1:1, v/v). The potted plants were placed in a greenhouse. Acclimatized plants were compared after eight weeks. Means were separated by analysis of variance and the LSD test was performed to examine significant differences. Based on the result, the best medium was detected WPM on micropropagation rate (6.75 per plant), and then MS (4.20 per plant), OM (3.70 per plant). According to rooting data the highest rooting rate was calculated in WPM with 100%, rooting rate in OM and MS media was detected 70% and 50%, respectively.

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Chemical Compositions of Myrtle (Myrtus communis L.) Genotypes Having Bluish-Black and Yellowish-White Fruits

Cited by 18 publications

References 33 publications

Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits

Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits

Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communisL.) fruits

Effects of Different Media on Micropropagation and Rooting of Myrtle (Myrtus communis L.) in In Vitro Conditions

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