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Improvement of the composition of Tunisian myrtle berries (Myrtus communis L.) alcohol extracts



Improvement of the composition of Tunisian myrtle berries (Myrtus communis L.) alcohol extracts



Journal of Agricultural and Food Chemistry 60(2): 608-614



Different extracts from myrtle berries were obtained using alcohol-water mixtures as an extraction medium in the range of 60-90% (v/v) to study the extraction efficiency in the preparation of myrtle liqueur. Flavonoids and anthocyanins were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry and quantified during the maceration period by HPLC coupled with ultraviolet/visible detection. The antioxidant activity was tested by the 2,2-diphenyl-1-picrylhydrazyl assay. Dry matter, pH, and color parameters (L, a, b) were also analyzed. At the end of the maceration period, EE80 showed better anthocyanins stability and the highest total antioxidant activity (87.5%). These results suggest that the use of ethanol 80% provides the extract with the best characteristics for liqueur preparation. The present study contributes significantly to increase the marketing appeal of myrtle berries.

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Accession: 053749961

Download citation: RISBibTeXText

PMID: 22050534

DOI: 10.1021/jf202883s


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