Evaluation of Antioxidant Effect of Different Extracts of<i>Myrtus communis</i>L.

Romani, Annalisa; Coinu, R; Carta, Stefania; Pinelli, Patrizia; Galardi, Carlotta; Vincieri, Franco Francesco; Franconi, Flavia

doi:10.1080/10715760310001625609

Cited by 127 publications

(112 citation statements)

References 26 publications

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“…However, considerable variability in the composition of oils from different locations has been reported (Olga, Stavros, & Ioanna, 2007). Although many plants from the Myrtaceae family are reported to have antibacterial or antifungal activities (Mansouri, Foroumadi, Ghaneie, & Gholamhosseinian, 2001;Shahidi, 2004), very little has been reported on the antioxidant activity of this plant (Hayder et al, 2004;Romani et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Amensour

Sendra

Abrini

et al. 2010

CyTA - Journal of Food

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The total phenolic content, flavonoid content and antioxidant activity of methanol, ethanol, water and ethyl acetate extracts of the leaves and berries of myrtle (Myrtus communis) were measured. Total phenolic content was assessed by the Folin-Ciocalteau assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge the 2,2 0 -azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS þ ) radical. The results pointed to the significant antioxidant activities of the methanol and water extracts, the overall strength being in the order of methanol 4 water 4 ethanol 4 ethyl acetate in both, leaf and berry extracts. In all cases, the extracts obtained from leaves showed higher antioxidant activity and higher total phenolic and flavonoid contents than the corresponding extracts obtained from berries. The phenolic content exhibited a strong association (r 2 ¼ 0.9452) with antioxidant activity.Keywords: Myrtus communis; antioxidant activity; phenolic compounds; flavonoid Se determino´el contenido de compuestos feno´licos totales y de flavonoides, ası´como la actividad antioxidante de diferentes extractos (metanol, etanol, acetil e´ter y agua) de hojas y frutos de myrtus (Myrtus communis). El contenido de compuestos feno´licos totales se determino´mediante el me´todo de Folin-Ciocalteau, el contenido de flavonoides mediante un me´todo colorime´trico usando como flavonoide esta´ndar la rutina, mientras que la actividad antioxidante se determino´midiendo la capacidad de los extractos para captar el radical ABTS þ . Los resultados mostraron una significante actividad antioxidante de los extractos metano´licos y acuosos, siendo la intensidad de dicha actividad antioxidante en el siguiente orden: metanol 4 agua 4 etanol 4 acetil e´ter, tanto en el caso de los extractos procedentes de hojas como de frutos. Para todos los extractos, los procedentes de las hojas de myrtus presentaron mayor actividad antioxidante y mayor contenido en polifenoles totales y en flavonoides que los correspondientes extractos de frutos. El contenido total de compuestos feno´licos totales presento´una alta correlacio´n (r 2 ¼ 0,9452) con la actividad antioxidante.

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Amensour

Sendra

Abrini

et al. 2010

CyTA - Journal of Food

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“…Myrtle berries and leaves are mostly employed for the industrial formulation of sweet liquors with digestive properties; however, the essential oil obtained from myrtle leaves has been used in the treatment of lung disorders, and Myrtus communis has a history in popular and traditional medicine [2]. Myrtus communis has exhibited the biological activities of tannins including anticancer and antioxidant activities [3]. In previous studies, we obtained encouraging results when we evaluated the antimicrobial properties of myrtle essential oil against several clinical strains, in particular against Helicobacter pylori and Mycobacteria [4,5].…”

Section: Introductionmentioning

confidence: 99%

Antimycotic activity of Myrtus communis L. towards Candida spp. from clinical isolates

Cannas

Molicotti

Ruggeri

et al. 2013

J Infect Dev Ctries

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“…Akarpat et al (2008) and Turhan et al (2009) reported that myrtle extract can be used to reduce oxidation in beef patties during frozen storage and in brined anchovies during refrigerated storage, respectively. The antioxidative activity of myrtle extracts is primarily related to galloyl-glucosides, ellagitannins and galloyl-quinic acids (Romani et al, 2004).To the best of our knowledge, there are no reports on the antioxidative and antimicrobial effects of ethanol extracts from nettle, rosemary and myrtle leaves in kavurma. Therefore, our objectives were to evaluate the effects of ethanol extracts of these plants and storage time (0, 45, 90, 135 and 180 days) on pH, peroxide value (POV), thiobarbituric acid (TBA) value, total aerobic mesophilic bacteria (TAMB) count, yeast-mold (YM) count and fatty acid composition of i. Sagir & S. Turhan 174 170℃ at 6.5℃/min and 215℃ at 2.75℃/min, held at 215℃ for 6 min, raised again to 240℃ at 40℃/min and finally held at 240℃ for 10 min.…”

mentioning

confidence: 89%

Section: Methodsmentioning

confidence: 99%

The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

Sagir

Turhan

2013

FSTR

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Kavurma is a cooked meat product which is produced in Turkey, the Middle East and some Asia countries. In this study, the effect of ethanol extracts from nettle, rosemary and myrtle leaves on lipid oxidation and microbial growth of vacuum-packaged kavurma was investigated. Kavurma was made from beef meat and beef meat fat in 4 groups: No-added extract, 0.4% nettle extract, 0.4% rosemary extract and 0.4% myrtle extract. The kavurma produced was stored at 4℃ for 180 days. The ethanol extracts from nettle, rosemary and myrtle slowed down the lipid oxidation and inhibited the bacterial growth of kavurma. The best results were found in the treatment with myrtle extract for lipid oxidation, and in the treatment with nettle extract for microbial growth. Treatment had no significant effect on fatty acid profiles. These results suggest that the use of myrtle and nettle extracts could control lipid oxidation and microbial growth in kavurma, respectively.Keywords: kavurma, nettle, rosemary, myrtle, lipid oxidation, microbial growth *To whom correspondence should be addressed. E-mail: sturhan@omu.edu.tr IntroductionKavurma is a cooked meat product which is mainly produced in Turkey, the Middle East and some Asia countries (Gokalp et al., 2002). In traditional processing, it is produced from beef or mutton meat, beef fat and salt. The meats are diced (approximately 4 × 5 cm) and mixed with salt, and then cooked in animal fat using a double sided steam cauldron (Gokalp et al., 2002; Aksu and Kaya, 2005;Cetin et al., 2005;Aksu, 2007). In the modern plants, antimicrobials, antioxidants, nitrite, nitrate, spices (e.g. black pepper and thyme) and other ingredients such as nuts may be added to this mixture (Gokalp et al., 2002; Bozkurt and Belibagli, 2009). After cooking, it is filled into natural or artificial casings while warm and stored under anaerobic conditions. Recently, it has also become commercially available in sliced, vacuum-packaged forms produced in modern plants (Cetin et al., 2005;Aksu, 2007; Aksu, 2009).Due to the high animal fat content, open-kettle cooking and microbial contamination after cooking, kavurma is prone to spoilage by both lipid oxidation and microbial action. In addition, with cooking meats are even more vulnerable to oxidation, since antioxidative enzymes in the muscle, like catalase and superoxidase dismutase, may denature and lose their activity, while iron-containing proteins at the same time become a source of catalytic iron or, like myoglobin and hemoglobin, may be transformed into partly denaturated forms with peroxidase activity (Aksu and Kaya, 2005). The oxidation process greatly reduces the nutritional value of lipids and leads to the development of undesirable rancidity and potentially toxic reaction products (Tang et al., 2001), whereas microbial growth may cause both spoilage and foodborne diseases (Cetin et al., 2005;Fernandez-Lopez et al., 2005;Georgantelis et al., 2007). Therefore, the preventing or retardation of the oxidation process and bacterial growth in cooked meats are factor...

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Evaluation of Antioxidant Effect of Different Extracts ofMyrtus communisL.

Cited by 127 publications

References 26 publications

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Antimycotic activity of Myrtus communis L. towards Candida spp. from clinical isolates

The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage

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