Common myrtle (Myrtus communis L.): Trace element composition and contribution to dietary intake

Abstract

Common myrtle (Myrtus communis L.) is an appreciated aromatic and medicinal plant used as a flavor and fragrance ingredient in culinary applications, and possesses several bioactive compounds with marked health benefits. In the present investigation selected mineral and trace element concentrations were measured in Algerian myrtle leaves by energy dispersive X-ray fluorescence (EDXRF) spectrometry. The results show that K, Fe and P were present in high amounts with mean values of 17,971 ± 17.9, 750 ± 17 and 705 ± 11 μg–1 respectively. The decreasing sequence of the mean contents of essential elements in M. communis is as follows: K > Fe > P > Mn > Zn > Cu > V > Cr. The estimation of daily intake through the consumption of 10 g DW day−1person−1 contributes sufficiently or partially to the daily needs of some essential elements such as Fe, V, Cr, and Mn. Toxic element concentrations (As and Br) were found inferior than the set limits according to the world health organization (FAO/WHO). These results provide a new data reference for pharmaceutical and culinary purposes.

Keywords

• Myrtle
• Flavor ingredient
• Culinary applications
• Micronutrients
• EDXRF spectrometry