Myrtus communis L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities
Myrtus communis L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities
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DOI：
10.1111/j.1750-3841.2012.02849.x
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发表时间：
2012-09-01
影响因子：
3.9
通讯作者：
Boussaid, Mohamed
中科院分区：
文献类型：
--
作者：
Messaoud, Chokri;Laabidi, Abdelmonoem;Boussaid, Mohamed
在传统医学中，桃金娘（Myrtus communis L.）经常作为输液和汤剂食用。在这项研究中，我们研究了 3 个不同时间制备的叶浸液的酚类和挥发性成分以及抗氧化和抗菌活性。输注之间的总酚含量（146.74 至 179.55 mg GAE/g DM）差异显着。通过反相高效液相色谱鉴定了十一种酚类化合物。酚酸（7.64至14.28μmol/g DM）和黄酮醇苷（7.05至12.11μmol/g DM）是输液中的主要酚类成分。在输注之间观察到 6 种酚类成分的显着数量变化。通过气相色谱 (GC) 和 GC 质谱分析鉴定了 16 种挥发性成分。主要成分为1,8-桉树脑（42.58%~51.39%）、α-萜品醇（9.45%~9.72%）、甲基丁子香酚（6.69%~7.11%）、芳樟醇（5.91%~6.06%）。观察到所分析的油的挥发性成分与输注时间相关的定量变化。通过DPPH（2,2-二苯基-1-三硝苯肼）法、β-胡萝卜素漂白试验、亚铁离子螯合作用和铁还原力法测定，输液的抗氧化性能相当大，并且根据输液时间的不同而变化。香桃木浸液对 6 种测试细菌表现出显着的抗菌活性。
In traditional medicine, myrtle (Myrtus communis L.) is frequently consumed as an infusion and decoction. In this study, we investigate the phenolic and volatile compositions and antioxidant and antibacterial activities of leaf infusions prepared during 3 different times. The total phenolics contents (146.74 to 179.55 mg GAE/g DM) varied significantly between infusions. Eleven phenolic compounds were identified by reversed-phase high-performance liquid chromatography. Phenolic acids (7.64 to 14.28 mu mol/g DM) and flavonol glycosides (7.05 to 12.11 mu mol/g DM) were the major phenolic fractions of infusions. Significant quantitative variation in 6 phenolic components was observed between infusions. Sixteen volatile components were identified by gas chromatography (GC) and GC mass spectrometry analyses. The main constituents were 1,8-cineole (42.58% to 51.39%), a-terpineol (9.45% to 9.72%), methyl eugenol (6.69% to 7.11%), and linalool (5.91% to 6.06%). Quantitative variations of the volatile components of the analyzed oils in relation to the infusion time were observed. The antioxidant properties of infusions, assayed through DPPH (2,2- diphenyl-1-picrylhydrazyl) method, beta-carotene bleaching test, chelating effect on ferrous ions, and ferric reducing power method, were considerable and varied according to the infusion time. Myrtle infusions exhibited a substantial antimicrobial activity against 6 tested bacteria.