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Antioxidant Capacity and Identification of Bioactive Compounds of Myrtus communis L. Extract Obtained by Ultrasound-Assisted Extraction

2017Journal article Restricted access
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dc.contributor.authorPereira, P.
dc.contributor.authorCebola, M.J.
dc.contributor.authorOliveira, M.C.
dc.contributor.authorBernardo-Gil, M. G.
dc.date.accessioned2025-02-07T15:49:48Z
dc.date.available2025-02-07T15:49:48Z
dc.date.issued2017
dc.description.abstractUltrasound-assisted extraction was used to investigate the polyphenolic compounds, particularly anthocyanins, present in myrtle alcoholic extracts. This type of extract is typical in the making of liqueurs obtained from herbs or plants, especially medicinal plants. The leaf extracts were found to contain flavonoids from the quercetin and myricetin families. Besides these, the berry extracts also showed the presence of anthocyanins, hydrolysable tannins and quinic acid. The antioxidant capacity was studied using the ORAC and TEAC methods and the polyphenol content was measured using the Folin–Ciocalteu method. The results showed that the values produced by the ORAC and TEAC methods were in agreement and that the antioxidant capacity correlated with the polyphenol content. The results showed that the leaf extracts exhibited higher antioxidant capacity than the berry extracts. The extraction method was easily implementable, and proved to be a swift method for obtaining bioactive compounds from vegetable matrices.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, P., Cebola, MJ., Oliveira, M.C. et al. Antioxidant capacity and identification of bioactive compounds of Myrtus communis L. extract obtained by ultrasound-assisted extraction. J Food Sci Technol 54, 4362–4369 (2017). https://doi.org/10.1007/s13197-017-2907-ypt_PT
dc.identifier.doihttps://doi.org/10.1007/s13197-017-2907-ypt_PT
dc.identifier.urihttp://hdl.handle.net/10400.26/54312
dc.language.isoengpt_PT
dc.subjectMyrtus communis L.pt_PT
dc.subjectAntioxidant capacitypt_PT
dc.subjectHPLC–MSpt_PT
dc.subjectUltrasound-assisted extractionpt_PT
dc.titleAntioxidant Capacity and Identification of Bioactive Compounds of Myrtus communis L. Extract Obtained by Ultrasound-Assisted Extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage4369pt_PT
oaire.citation.issue13pt_PT
oaire.citation.startPage4362pt_PT
oaire.citation.titleJournal of Food Science and Technololypt_PT
oaire.citation.volume54pt_PT
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT

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