H. K.YILDIRIM1, Y. AKCAY2 and E. SOZMEN2
1Ege University, Engineering Faculty, Department of Food Engineering, 35100 Bornova, Izmir, Turkey
2Ege University, Medical Faculty, Department of Biochemistry, 35100 Bornova, Izmir, Turkey
YILDIRIM, H. K., Y. AKCAY and E. SOZMEN, 2013. Evaluation of Antioxidant/ Bioactivity Potential of Myrtus communis L. Products Using Multivariate Statistical Techniques. Bulg. J. Agric. Sci., 19: 1384-1390
Myrtus communis L. plant contains phenolic compounds that have some significant biological activities. The objective of this study was to produce and determine the antioxidant/bioactivity potential of black Myrtus communis L. products: juice (J), stewed berry(S), sugar added stewed berry (SS), wine (W), jam (JM), compote (C) and tea (T) which may act as antioxidants and protectors against in vitro LDL oxidation. Products were evaluated for their total phenolic content as gallic acid equivalents – GAE’s; for their antioxidant potency by the TEAC; the free radical scavenging capacity by DPPH and the ferric reducing antioxidant power (FRAP) assays. The antioxidant functionality, that is, inhibition of LDL oxidation was evaluated by malondialdehyde method. The result of grouping of different parameters in n-dimensional space with different bilberry products demonstrated the importance of tea as a product with natural antioxidant properties.