Biochemical compositional and technological characterizations of black and white myrtle (Myrtus communis L.) fruits

Abstract

Biochemical and technological properties were determined in developing Myrtus communis L. fruits (myrtle) from Mersin to investigate potential uses. Completely ripe black and white fruits contained ash, crude protein, crude oil, water-and alcohol soluble extracts, tartaric, malic and citric acids, and minerals including Ca, K, P, Mg and Na. Proximate compounds (%) for black and white fruits were: 7. 47

Effect of maturation and cold storage on the organic acid composition of myrtle fruits

“…The major organic acids in myrtle fruits were quinic, malic and gluconic acids (Figs ), while fumaric and shikimic acids showed lower concentrations (Figs and ). Our results are not completely in agreement with other data reported on spontaneous myrtle of Sardinia and are completely different from determinations made on myrtle fruits from Turkey . Franco et al found that malonic acid was the major organic acid in myrtle fruits and derived liqueurs, while Hacseferoullar et al reported tartaric acid as the major organic acid present in myrtle fruits.…”

“…29 The major organic acids in myrtle fruits were quinic, malic and gluconic acids (Figs 2-4 of Sardinia 3 and are completely different from determinations made on myrtle fruits from Turkey. 15 Franco et al 3 found that malonic acid was the major organic acid in myrtle fruits and derived liqueurs, while Hacseferoullar et al 15 reported tartaric acid as the major organic acid present in myrtle fruits. In the first case the different methodology applied may justify the different results, while in the second case a high genetic variability between Sardinian and Turkish cultivars could explain the different results.…”

“…Moreover, Montoro et al reported that berry extracts stored for 8–12 months at ambient temperature in the dark produced myrtle liqueur of poor quality compared with that obtained with fresh berries. Myrtle chemical composition during fruit development has been studied previously, but no data could be found in the literature correlating the changes in chemical characteristics of myrtle berries during maturity and harvest time with storage. However, the possibility of using organic acid concentration as an indicator of senescence of myrtle berries has been reported previously , .…”

Review of Pharmacological Effects ofMyrtus communisL. and its Active Constituents

“…Mersin myrtle fruits contained crude protein, tartaric, malic and citric acids, and they were rich in minerals including Ca, K, Mg and Na (Hac𝚤seferoğullar𝚤 et al ., ).…”

Chemical composition of essential oils of leaves and flowers from five cultivars of myrtle (Myrtus communisL.)

“…The presence of essential oils in all tissues is of fundamental importance to determine the antioxidant, antibiotic and antimutagenic properties of the myrtle biomass (8)(9)(10), but also other chemical compounds like polyphenols have been characterized for their biochemical importance (11)(12)(13)(14)(15)(16)(17).…”