Evaluation of Antioxidant/Bioactivity Potential of Myrtus communis L. Products Using Multivariate Statistical Techniques

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.

Key words: black Myrtus communis L. products, processing, antioxidant activities, LDL-oxidation, phenolic content
Abbreviations: J: juice; S: stewed berr; SS: sugar added stewed berry; W: wine; JM: jam; C: compote; T: tea; GAE: gallic acid equivalents; TEAC: trolox equivalent antioxidant capacity; DPPH: 1,1-diphenyl-2-picrylhydrazyl; FRAP: ferric reducing antioxidant power; LDL: low-density lipoprotein; DMSO: dimethyl sulfoxide; ABTS: 2,2’-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid; TPTZ: 2,4,6-Tripyridyl-S-triazine; MDA: malondialdehyde; TBARS: thiobarbutric acid reactive substances; TBA: thiobarbituric acid; PBS: phosphate buffered saline; LSD: least significant differences; PCA: principal component analysis; TAO: total antioxidant activity

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