Characteristics of Myrtle (Myrtus communis L.) Fruit and Oils

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorŞimşek, Şenay
dc.date.accessioned2020-03-26T19:34:15Z
dc.date.available2020-03-26T19:34:15Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.2376/0003-925X-68-96en_US
dc.identifier.endpage100en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue4en_US
dc.identifier.startpage96en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-68-96
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34867
dc.identifier.volume68en_US
dc.identifier.wosWOS:000423500600003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectphenolen_US
dc.subjectanthocyaninen_US
dc.subjectamino acidsen_US
dc.subjectsugarsen_US
dc.subjectfatty acidsen_US
dc.subjectmineralsen_US
dc.titleCharacteristics of Myrtle (Myrtus communis L.) Fruit and Oilsen_US
dc.typeArticleen_US

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