Myrtus communis L. Leaves and Teas as Potential Antioxidants and Protectors Against in vitro LDL-Oxidation

1 Ege University, Department of Food Engineering, Engineering Faculty, 35100 Bornova, Izmir, Turkey
2 Ege University, Department of Biochemistry, Medical Faculty, 35100 Bornova, Izmir, Turkey
3 Ege University, Department of Pediatri, Medical Faculty, 35100 Bornova, Izmir, Turkey


YILDIRIM, H. K., Y. AKCAY, S. K. UCAR, M. COKER and E. SOZMEN , 2015. Myrtus communis L. leaves and teas as potential antioxidants and protectors against in vitro LDL-oxidation. Bulg. J. Agric. Sci., 21: 167-173

Myrtus communis L. plant contained phenolic compounds, having important biological activities. In this study, using berries and leaves of Myrtus communıs L. were produced teas by different production techniques (whole grains, fragmented state, berry seeds, pulverized state with different periods of infusion: 3 min, 5 min, 10 min) and their antioxidant potential were determined. The total phenolic content was determined as gallic acid equivalent (GAE), antioxidant capacity as Trolox equivalent (TEAC), the free radical scavenger capacity by DPPH method, antioxidant reducing power by FRAP analysis and low-density lipoproteins (LDL) oxidation inhibition analyzes were carried out, based on the evaluation of parameters, as the product of the highest antioxidant activity was determined pulverized tea. Principal component analysis (PCA) results supported these findings.

Key words: Myrtus communıs L., tea, antioxidant activity, LDL – oxidation
Abbreviations: GAE: gallic acid equivalents; TEAC: trolox equivalent antioxidant capacity;
DPPH: 1,1diphenyl-2-picrylhydrazyl; FRAP: ferric reducing antioxidant power; LDL: low-density lipoprotein; DMSO: dimethyl sulfoxide; ABTS: 2,2’-Azino-bis-3ethylbenzthiazoline-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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