Development of New Analytical Microwave-Assisted Extraction Methods for Bioactive Compounds from Myrtle (Myrtus communis L.)

Abstract

The phenolic compounds and anthocyanins present in myrtle berries are responsible for its beneficial health properties. In the present study, a new, microwave-assisted extraction for the analysis of both phenolic compounds and anthocyanins from myrtle pulp has been developed. Different extraction variables, including methanol composition, pH, temperature, and sample–solvent ratio were optimized by applying a Box–Behnken design and response surface methodology. Methanol composition and pH were the most influential variables for the total phenolic compounds (58.20% of the solvent in water at pH 2), and methanol composition and temperature for anthocyanins (50.4% of solvent at 50 °C). The methods developed showed high repeatability and intermediate precision (RSD < 5%). Both methods were applied to myrtle berries collected in two different areas of the province of Cadiz (Spain). Hierarchical clustering analysis results show that the concentration of bioactive compounds in myrtle is related to their geographical origin.

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

“…Other good sources of anthocyanins include purple corn, cherries, plums, pomegranate, eggplant, wine, grapes, and red/purple vegetables such as black carrots, red cabbage and purple cauliflower which may contain from a few milligrams up to 200–300 mg/100 g of product [ 72 , 73 ]. More recently, anthocyanins have been identified in numerous berries whose production and consumption is steadily increasing, such as maqui [ 74 , 75 ], myrtle [ 76 , 77 ], and açai [ 78 , 79 , 80 ].…”

A Two‐Year Bio‐Agronomic and Chemotaxonomic Evaluation of Wild Sicilian Myrtle (Myrtus communis L.) Berries and Leaves

“…[42] Furthermore, a substantial similarity has been recorded with the anthocyanins profile of Spanish myrtle, even though in this case a different extraction methodology has been applied. [43] Regarding the leaves of Sicilian myrtle, their extracts are characterized by the predominance of flavonols components, in particular, myricetin derivatives (as rhamnoside, glucoside and rutinoside), which largely are the main components, followed, at lower extent, by quercetin derivatives ( Table 5). Also in this case, the profile is rather similar to the analogous extracts from Sardinian myrtle, even though from the latter much more components have been identified.…”

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

“…Several studies carried out in human beings and cell culture models have demonstrated the antioxidant and anti-inflammatory activities of açai pulp and açai juice [6]. These properties are mainly associated to the phenolic compounds present in this fruit [17][18][19].…”

“…Total phenolic compounds (TPCs) are usually related to the prevention of degenerative diseases among others, being also responsible for the antioxidant and anticancer properties of the berry [19][20][21]. Among others, syringic acid, protocatechuic acid, vanillic acid, p-coumaric, or caffeic are some of the most relevant phenolic compounds present in açai [22,23].…”