Characterization of myrtle seed (Myrtus communis var. baetica) as a source of lipids, phenolics, and antioxidant activities

Journal of Food and Drug Analysis. 2016;24(2):316-323 DOI 10.1016/j.jfda.2015.11.001


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Journal Title: Journal of Food and Drug Analysis

ISSN: 1021-9498 (Print)

Publisher: Elsevier

Society/Institution: Food and Drug Administration of Taiwan

LCC Subject Category: Technology: Home economics: Nutrition. Foods and food supply | Medicine: Therapeutics. Pharmacology

Country of publisher: Taiwan, Province of China

Language of fulltext: English

Full-text formats available: PDF, HTML



Wissem Aidi Wannes

Brahim Marzouk


Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 6 weeks


Abstract | Full Text

This study aimed to characterize the chemical composition and antioxidant activity of the oil and the methanolic extract of Myrtus communis var. baetica seed. The oil yield of myrtle seed was 8.90%, with the amount of neutral lipid, especially triacylglycerol, being the highest, followed by phospholipids and glycolipids. Total lipids and all lipid classes were rich in linoleic acid. The content of total phenols, flavonoids, tannins, and proanthocyanidins of the methanolic extract and the oil from myrtle seed was determined using spectrophotometric methods. Antioxidant activities of the oil and the methanolic extract from myrtle seed were evaluated using 1,1-diphenyl-2-picrylhydrazyl radical scavenging, β-carotene–linoleic acid bleaching, and reducing power and metal chelating activity assays. In all tests, the methanolic extract of myrtle seed showed better antioxidant activity than oil. This investigation could suggest the use of myrtle seed in food, industrial, and biomedical applications for its potential metabolites and antioxidant abilities.