Phenolic contents of myrtle (Myrtus communis L.) fruits
Arzu BAYIR YEĞİN | Halil İbrahim UZUN
Myrtle is one of the important natural plant of the Mediterranean region. Fruits are in black and white colour. The earlier studies are mostly focused on the essential oil content of leaves in myrtle plant, whereas the latest studies are dealing with the phenolic compounds of leaves and fruits with their effects on human health. The aim of the study was to determine the phenolic content of the myrtle fruit and to investigate the differences between the genotypes. Myrtle fruits were collected from Antalya district. Phenolic content was determined by HPLC. Gallic acid (GA), catechin (CT), epicatechin (ECT), epicatechin-3-0-gallate (ECG), procyanidin B1 (B1), procyanidin B2 (B2), quercetin (Q), kamferol (K) and myricetin (M) were calculated as phenolic compounds. Epicatechin-3-0-gallate (in flavan-3-ol group) and myricetin (in flavonol group) were detected in large amounts.
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