Naslov
Phenolic Compounds, Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs

Autori
Serreli, Gabriele ; Jerković, Igor ; Gil, Katarzyna Angelika ; Marijanović, Zvonimir ; Pacini, Viviana ; Tuberoso, Carlo Ignazio Giovanni

Izvornik
Plant Foods for Human Nutrition (0921-9668) 72 (2017), 2; 205-210

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Phenolic compounds ; Volatiles ; Myrtus communis L. var. leucocarpa DC liqueur ; Antioxidant ; Myricetin derivatives ; 1, 8-cineole

Sažetak
The aim of this research was to evaluate the antioxidant capacity and physical-chemical characteristics of commercial white myrtle berry (Myrtus communis L. var. leucocarpa DC) liqueur (WMBL). The total phenolic (TP) content was measured spectrophotometrically, applying a modified Folin-Ciocalteu's method, and phenolic compounds were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry, and quantified by HPLC coupled with ultraviolet/visible detection. The antioxidant capacities were evaluated by FRAP, CUPRAC, DPPHaEuro cent, and ABTS(aEuro cent+) assays. The volatiles were assessed by gas chromatography and mass spectrometry (GC-MS/FID) after headspace solid-phase microextraction (HS-SPME) and liquid-liquid extraction (LLE). WMBL showed lower TP levels (636.3 +/- 39.2 mg GAE/L) than in purple myrtle berry liqueur (PMBL). Nevertheless, WMBL exhibited better antioxidant capacities, potentially due to high concentrations of gallic acid (294.2 +/- 14.2 mg/L) and its derivatives (58.3 +/- 2.1 mg/L). Other phenolic compounds detected by HPLC-DAD and LC-MS/MS were flavonols like myricetin and its derivatives (myricetin-3-O-galactoside and myricetin-3-O-rhamnoside) with concentrations similar to those found in PMBL. GC-MS/FID analysis revealed 44 compounds (terpenes, higher aliphatic compounds and shikimic acid pathway derivatives). 1, 8-Cineole was the most abundant terpene in the liqueur (26.5% (HS-SPME) and 9.6% (LLE)).

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA