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Molecules 2010, 15(11), 7849-7860;

Variability of Polyphenol Compounds in Myrtus Communis L. (Myrtaceae) Berries from Corsica

SPE, U.M.R. C.N.R.S. 6134, University of Corsica, 20250 Corte, France
Institut de Chimie de Nice (FR-CNRS 3037), Plateforme Technologique de Chimie-Spectrométrie de Masse, Faculté des sciences, Université de Nice Sophia-Antipolis, Parc Valrose, F-06108, Nice Cedex, France
Author to whom correspondence should be addressed.
Received: 6 September 2010 / Revised: 12 October 2010 / Accepted: 2 November 2010 / Published: 3 November 2010
(This article belongs to the Special Issue Phenolics and Polyphenolics)
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Polyphenol compounds were extracted from Myrtus communis L. berries (Myrtaceae) by maceration in 70% ethanol and analysed by HPLC-DAD and electrospray mass spectrometry. The Myrtus berries were collected at maturity from seven localities on the island of Corsica (France) and the sampling was carried out during three years. The polyphenol composition of Corsican Myrtus berries was characterized by two phenolic acids, four flavanols, three flavonols and five flavonol glycosides. The major compounds were myricetin-3-O-arabinoside and myricetin-3-O-galactoside. Principal components analysis (PCA) is applied to study the chemical composition and variability of myrtle berries alcoholic extracts from the seven localities. Canonical analysis and PCA data distinguishes two groups of myrtle berries characterized by different concentrations of polyphenols according to soil and years of harvest. The variations in the polyphenol concentration were due to biotic and abiotic factors. View Full-Text
Keywords: flavonols; MSn; HPLC-DAD; biotic and abiotic factors flavonols; MSn; HPLC-DAD; biotic and abiotic factors
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Barboni, T.; Cannac, M.; Massi, L.; Perez-Ramirez, Y.; Chiaramonti, N. Variability of Polyphenol Compounds in Myrtus Communis L. (Myrtaceae) Berries from Corsica. Molecules 2010, 15, 7849-7860.

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