Myrtus communis Liquor Byproduct as a Source of Bioactive Compounds

The fatty acid (FA), polyphenol content and evaluation of the antioxidant capacity of exhausted berries (EMB) resulting from the production of myrtle liqueur were assessed. All parts of the exhausted berries exhibited high concentrations of carbohydrates, proteins, lipids and phenolic compounds. The...

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Bibliographic Details
Published in:Foods 2019-06, Vol.8 (7), p.237
Main Authors: Correddu, Fabio, Maldini, Mariateresa, Addis, Roberta, Petretto, Giacomo Luigi, Palomba, Michele, Battacone, Gianni, Pulina, Giuseppe, Nudda, Anna, Pintore, Giorgio
Format: Article
Language:English
Subjects:
antioxidant activity
bioactive compounds
byproducts
carbohydrates
ellagic acid
fatty acids
feed formulation
feeds
industrial applications
ingredients
LC-MS/MS
linoleic acid
liqueurs
liquid chromatography
mass spectrometry
Myrtus communis
novel foods
pericarp
phenolic acids
polyphenols
polyunsaturated fatty acids
proteins
quercetin
quinic acid
seed extracts
small fruits
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Summary:The fatty acid (FA), polyphenol content and evaluation of the antioxidant capacity of exhausted berries (EMB) resulting from the production of myrtle liqueur were assessed. All parts of the exhausted berries exhibited high concentrations of carbohydrates, proteins, lipids and phenolic compounds. The lipid fraction contained a high amount of poly unsaturated fatty acids (PUFA), mainly represented by linoleic acid (>70%). Of the phenolic acids evaluated by liquid chromatography/mass spectrometry, ellagic acid was the most predominant (>50%), followed by gallic and quinic acids. Quercetin and quercetin3-O-rhamnoside were the most abundant flavonoids. The seed extracts showed a higher antioxidant potential than the pericarp extracts; the same trend was observed for total phenolic compounds evaluated by spectrophotometric assay. The overall high content of bioactive compounds and the high antioxidant potential of this byproduct sustain its suitability for a number of industrial applications, such as a food ingredient in novel foods, an additive in cosmetic formulations or a component of animal feed formulations.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods8070237