Phenolic Compounds,Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs |
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| Authors: | Gabriele Serreli Igor Jerkovi? Katarzyna Angelika Gil Zvonimir Marijanovi? Viviana Pacini Carlo Ignazio Giovanni Tuberoso |
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| Institution: | 1.Department of Biomedical Sciences, Unit of Experimental Pathology,University of Cagliari,Monserrato,Italy;2.Department of Organic Chemistry, Faculty of Chemistry and Technology,University of Split,Split,Croatia;3.Department of Life and Environmental Sciences,University of Cagliari,Cagliari,Italy;4.Department of Food Technology,Marko Maruli? Polytechnic in Knin,Knin,Croatia;5.Distillerie Mario Pacini S.r.l,Elmas,Italy |
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| Abstract: | The aim of this research was to evaluate the antioxidant capacity and physical-chemical characteristics of commercial white myrtle berry (Myrtus communis L. var. leucocarpa DC) liqueur (WMBL). The total phenolic (TP) content was measured spectrophotometrically, applying a modified Folin-Ciocalteu’s method, and phenolic compounds were identified by high-performance liquid chromatography (HPLC) coupled with electrospray mass spectrometry, and quantified by HPLC coupled with ultraviolet/visible detection. The antioxidant capacities were evaluated by FRAP, CUPRAC, DPPH?, and ABTS?+ assays. The volatiles were assessed by gas chromatography and mass spectrometry (GC-MS/FID) after headspace solid-phase microextraction (HS-SPME) and liquid-liquid extraction (LLE). WMBL showed lower TP levels (636.3 ± 39.2 mg GAE/L) than in purple myrtle berry liqueur (PMBL). Nevertheless, WMBL exhibited better antioxidant capacities, potentially due to high concentrations of gallic acid (294.2 ± 14.2 mg/L) and its derivatives (58.3 ± 2.1 mg/L). Other phenolic compounds detected by HPLC-DAD and LC-MS/MS were flavonols like myricetin and its derivatives (myricetin-3-O-galactoside and myricetin-3-O-rhamnoside) with concentrations similar to those found in PMBL. GC-MS/FID analysis revealed 44 compounds (terpenes, higher aliphatic compounds and shikimic acid pathway derivatives). 1,8-Cineole was the most abundant terpene in the liqueur (26.5% (HS-SPME) and 9.6% (LLE)). |
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