Evaluation of antioxidant/ bioactivity potential of Myrtus communis L. products using multivariate statistical techniques
Articles > Article · 2013
Authors: Hatice KALKAN YILDIRIM, Yasemin AKÇAY, Eser YILDIRIM SÖZMEN
Bulgarian Journal of Agricultural Science, Journal Indexed in SCI Expanded, International, 2013, vol 19, pp 1384-1390
Summary
Myrtus communis L. plant contains phenolic compounds that have some significant biological activities. The objective of this study was to produce and determine the antioxidant/bioactivity potential of black Myrtus communis L. products: juice (J), stewed berry(S), sugar added stewed berry (SS), wine (W), jam (JM), compote (C) and tea (T) which may act as antioxidants and protectors against in vitro LDL oxidation. Products were evaluated for their total phenolic content as gallic acid equivalents - GAE's; for their antioxidant potency by the TEAC; the free radical scavenging capacity by DPPH and the ferric reducing antioxidant power (FRAP) assays. The antioxidant functionality, that is, inhibition of LDL oxidation was evaluated by malondialdehyde method. The result of grouping of different parameters in n-dimensional space with different bilberry products demonstrated the importance of tea as a product with natural antioxidant properties.