Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur.
Flavonoids and anthocyanins in berry extracts from Myrtus communis, prepared by following a typical Sardinia myrtle liqueur recipe, were identified by HPLC coupled with Electrospray Mass Spectrometry and quantified by HPLC coupled with Ultraviolet/Visible Detection in order to evaluate the stability of the extracts during 1 year of storage. Antioxidant activity was measured by using TEAC assay, and the free-radical scavenging activity was monitored during time of the stability evaluation. Anthocyanins have found to be the most instable compounds, but a considerable instability was observed also for flavonoids, suggesting the use of extracts not over 3 months from their preparation. The myrtle extract showed interesting free-radical scavenging activity. Antioxidant activity was preserved in 3 months.
Dipartimento di Scienze Farmaceutiche, Università di Salerno, Via Ponte don Melillo, 84084 Fisciano, SA, Italy. pmontoro@unisa.it
Paola
P
Montoro
Carlo I G
CI
Tuberoso
Sonia
S
Piacente
Angela
A
Perrone
Vincenzo
V
De Feo
Paolo
P
Cabras
Cosimo
C
Pizza
D000975:Antioxidants / Q000737:chemistry*; D002138:Calibration; D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D004356:Drug Storage; D005419:Flavonoids / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D007202:Indicators and Reagents; D031651:Myrtus / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D059808:Polyphenols; D012015:Reference Standards; D021241:Spectrometry, Mass, Electrospray Ionization; D013056:Spectrophotometry, Ultraviolet; D014465:Ultrasonics
D000975:Antioxidants; D005419:Flavonoids; D016166:Free Radical Scavengers; D007202:Indicators and Reagents; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols