Next Article in Journal
Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology
Next Article in Special Issue
Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin from Salted Egg White by Aqueous Two-Phase Flotation
Previous Article in Journal
Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions
Previous Article in Special Issue
Characterization of Polyphenolic Compounds in Cantaloupe Melon By-Products
Open AccessArticle

Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds

1
Dipartimento di Agraria, Sezione di Scienze Zootecniche, University of Sassari, viale Italia, 39, 07100 Sassari, Italy
2
Dipartimento di Chimica e Farmacia, University of Sassari, via F. Muroni, 23/b, 07100 Sassari, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Foods 2019, 8(7), 237; https://doi.org/10.3390/foods8070237
Received: 27 May 2019 / Revised: 25 June 2019 / Accepted: 27 June 2019 / Published: 30 June 2019
The fatty acid (FA), polyphenol content and evaluation of the antioxidant capacity of exhausted Myrtus communis 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. View Full-Text
Keywords: LC-MS/MS; fatty acids; polyphenols; antioxidant activity LC-MS/MS; fatty acids; polyphenols; antioxidant activity
Show Figures

Figure 1

MDPI and ACS Style

Correddu, F.; Maldini, M.; Addis, R.; Petretto, G.L.; Palomba, M.; Battacone, G.; Pulina, G.; Nudda, A.; Pintore, G. Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds. Foods 2019, 8, 237.

AMA Style

Correddu F, Maldini M, Addis R, Petretto GL, Palomba M, Battacone G, Pulina G, Nudda A, Pintore G. Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds. Foods. 2019; 8(7):237.

Chicago/Turabian Style

Correddu, Fabio; Maldini, Mariateresa; Addis, Roberta; Petretto, Giacomo L.; Palomba, Michele; Battacone, Gianni; Pulina, Giuseppe; Nudda, Anna; Pintore, Giorgio. 2019. "Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds" Foods 8, no. 7: 237.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop