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Open AccessArticle

Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds

Dipartimento di Agraria, Sezione di Scienze Zootecniche, University of Sassari, viale Italia, 39, 07100 Sassari, Italy
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;
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
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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.

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