Characteristics of Myrtle (Myrtus communis L.) Fruit and Oils
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
M H SCHAPER GMBH CO KG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, chemical analysis, amino acids, sugar pofile, fatty acid composition and mineral contents of white and black myrtle (Myrtus communis L.) fruits were determined. The crude protein and oil contents of white and black myrtle fruits were determined between 5.99 and 5.45 % to 8.31 and 6.17 % respectively. In addition, total phenol, flavonoid and anthocyanin contents of white and black fruits were determined between 4253 and 4060 mg gallic acid equivalent (GAE)/g, 94.4 and 121.1 mg catechol equivalent (CE)/g, and 0.096 and 1.667 mmol/g, respectively. Aspartic acid contents of white and black myrtle fruits were determined as 0.50 and 0.45 % respectively. In addition, the highest glutamic acid and arginin were found in white myrtle fruits. Fructose and glucose contents of white and black myrtle fruits were reported as 11.26 and 11.53 % to 13.02 and 13.74 % respectively. Linoleic, palmitic, and oleic acid contents of white and black myrtle fruit oils were determined as 72.48 and 68.34 %, 9.99 and 10.43 % to 8.52 and 9.02 % respectively. P, K, Ca, and Mg contents of black and white myrtle fruits were measured as 1335.10 and 1165.15 mg/kg to 2714.16 and 2631.04 mg/kg, 191.13 and 245.28 mg/kg to 837.86 and 720.38 mg/kg respectively. In conclusion, myrtle fruits were found to be important sources of nutrients and essential elements.
Açıklama
Anahtar Kelimeler
phenol, anthocyanin, amino acids, sugars, fatty acids, minerals
Kaynak
JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
68
Sayı
4
