Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits

摘要

The antioxidant activity increased from 25.43% to 83.55% when dried at room temperature.Methanolic extracts of the all dried berries showed strong antioxidantactivity against DPPH radicals in comparison to fresh samples. The highest totalphenolics (135.07 mg/100 g) were detected in microwave-driedfruit, and followedby (115.63 mg/100 g) in samples dried at room temperature. 1,2-Dihydroxybenzene(118.57 mg/100 g), catechin (52.71 mg/100 g), and 3,4-dihydroxybenzoicacid (29.01 mg/100 g) in fresh berries were increased to 251.43, 158.98, and110.99 mg/100 g in microwave dried ones, respectively. However, only gallic acidcontents decreased from 131.54 mg/100 g in fresh samples to 23.74 mg/100 g inmicrowave treated one. It can be inferred that dried myrtle fruit is good source ofantioxidant and phenolic compounds. Myrtle fruit can be effectively used for therecovery of bioactive compounds which have useful functional properties and can beemployed in the development of functional foods and nutraceuticals.