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Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods

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Abstract

In this study, wild and cultivated white Myrtus communis L. (“myrtle”) fruits were investigated for their vitamin levels (A, B, C and E), carotenes (lycopene, β-carotene), functional peptides (glutathione, ghrelin), oxidative stress markers (GSSG and MDA), total phenolic and flavonoid substances, antioxidant capacity (DPPH, TEAC) and essential elements (Se, Zn, Fe, Cu and Mn). The results showed that both myrtle fruits can be considered as the good source of vitamins, antioxidants and elements. The preservation (sun or microwave-drying) methods for this seasonal fruit caused a significant (p < 0.05) decrease in their biochemical and bio-pharmacological content compared to fresh or frozen fruits. On the contrary, preservation resulted a significant increase in GSSG and MDA levels. The amounts of Se, Zn, Fe, Cu and Mn in wild myrtle fruit were found as 0.58, 205, 228.0, 37.22 and 24.3 µg/g dw, respectively.

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Acknowledgements

Financial support of Firat University is greatly acknowledged (Project Number FUBAP, MF.18.11).

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Authors and Affiliations

  1. Department of Chemical Engineering, Faculty of Engineering, Firat University, 23119, Elazig, Turkey

    Meltem Çakmak, Büşra Bakar & Dursun Özer

  2. Faculty of Science, Department of Chemistry, Fırat University, Elazig, Turkey

    Fikret Karatas & Sinan Saydam

  3. Department of Molecular Biology and Genetics, Inonu University, 44280, Malatya, Turkey

    Hikmet Geckil

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  1. Meltem Çakmak
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  2. Büşra Bakar
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Correspondence to Fikret Karatas.

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Çakmak, M., Bakar, B., Özer, D. et al. Investigation of some biochemical parameters of wild and cultured Myrtus communis L. fruits subjected to different conservation methods. Food Measure 15, 983–993 (2021). https://doi.org/10.1007/s11694-020-00692-x

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