The DOI matches its Crossref record; 73 of the 77 references it cites were found in a registry or an index.
Antioxidant activities of the essential oils and methanol extracts from myrtle (Myrtus communis var. italica L.) leaf, stem and flower
Abstract
This study was designed to examine the chemical composition and antioxidant activity of the essential oils and methanol extracts of Myrtus communis var. italica L. leaf, stem and flower. Myrtle leaf and flower were the valuable organs for the essential oil production representing a yield of 0.61% and 0.30% (w/w), respectively. The essential oil composition of myrtle leaf and flower was characterized by high proportions of alpha-pinene, the main compound of monoterpene hydrocarbon class, with 58.05% for leaf and 17.53% for flower. Stem was rich in oxygenated monoterpenes, largely due to 1,8-cineole with 32.84%. The total phenol contents varied between different myrtle parts; leaf extract had higher total phenol content (33.67 mg GAE/g) than flower (15.70 mg GAE/g) and stem (11.11 mg GAE/g) extracts. Significant differences were also found in total tannin contents among different myrtle parts, representing 26.55 mg GAE/g in leaf, 11.95 mg GAE/g in flower, 3.33 mg GAE/g in stem. The highest contents of total flavonoids and condensed tannins were observed in stem (5.17 and 1.99 mg CE/g, respectively) and leaf (3 and 1.22 mg CE/g, respectively) extracts. The HPLC analysis indicated that the main phenolic class was hydrolysable tannins (gallotannins) in leaf (79.39%, 8.90 mg/g) and flower (60.00%, 3.50mg/g) while the stem was characterized by the predominance of flavonoid class (61.38%, 1.86 mg/g) due to the high presence of catechin (36.91%, 1.12 mg/g). Antioxidant activities of the essential oil and the methanolic extract from different myrtle parts were evaluated by using DPPH radical scavenging, beta-carotene-linoleic acid bleaching, reducing power and metal chelating activity assays. In all tests, methanolic extracts of different myrtle parts showed better antioxidant activity than essential oils.
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In the citing paper
“Leaf and flower oils had the best antixidant activities, nevertheless inferior to those of BHT and BHA.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [46]
In the citing paper
“Essential oils of Myrtus communis, Thymus marschallianus and Thymus proximus generally did not present chelating activity [46,54]. The sole exception was the essential oils of flowers of myrtle.”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [46]
In the citing paper
“Independent of the plant part of Myrtus communis var. italica L. used and the antioxidant method used, the methanolic fractions were always better antioxidants than the essential oils [46].”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [46]
In the citing paper
“The authors [46] explained this activity to the presence of eugenol and methyl eugenol in its essential oil, whereas these two components only belong to a minor fraction of leaf and stem essential oils. These dihydroxylated compounds would be necessary to form chelated Fe2+. Leaf and stem oils had as main components 1,8-cineole and terpinen-4-ol, monohydroxylated compounds that would be unable to”
From Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review (2010) · cites this paper as [46]
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4 of the 77 references couldn’t be matched to a known paper.
Research works printed but not linked: 5
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Saeed, N., Khan, M. R., & Shabbir, M. (2012) · BMC Complementary and Alternative Medicine · doi:10.1186/1472-6882-12-221 · Cited by 1,141
Antioxidant and Anti-Inflammatory Activities of Essential Oils: A Short Review
Miguel, M. G. (2010) · Molecules · doi:10.3390/molecules15129252 · Cited by 933
Food packaging: A comprehensive review and future trends
Han, J., Ruiz‐Garcia, L., Qian, J., & Yang, X. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12343 · Cited by 811
Use of essential oils in active food packaging: Recent advances and future trends
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Metadata
- Authors
- Aidi Wannes, W., Mhamdi, B., Sriti, J., Ben Jemia, M., Ouchikh, O., Hamdaoui, G., Kchouk, M. E., & Marzouk, B.
- Affiliations
- Center of Biotechnogy of Borj Cédria (TN)
- Venue
- Food and Chemical Toxicology
- Publisher
- Elsevier BV
- Published
- 2010-05
- Volume
- 48
- Issue
- 5
- Pages
- 1362-1370
- ISSN
- 0278-6915 (ISSN-L)
- OpenAlex
- W2044927249
- Cited by
- 386
- References
- 77
- Citations by year
- 2026: 12 · 2025: 16 · 2024: 20 · 2023: 21 · 2022: 33 · 2021: 31 · 2020: 35 · 2019: 29 · 2018: 21 · 2017: 32 · 2016: 25 · 2015: 32 · 2014: 23 · 2013: 29 · 2012: 14
- FWCI
- 27.43
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food and Chemical Toxicology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytochemistry and Biological Activities
- Keywords
- Myrtus communis, essential oils, methanol extract, antioxidant activity, chemical composition, α-pinene, 1,8-cineole, monoterpenes, total phenolic content, tannins, flavonoids, proanthocyanidins, hydrolysable tannins, catechins, DPPH radical scavenging, reducing power, metal chelating activity
- MeSH terms
- Bicyclic Monoterpenes, Flavonoids, Gas Chromatography-Mass Spectrometry, Oils, Volatile, Phenols, Plant Oils, Tannins, Free Radical Scavengers, Spectrometry, Mass, Electrospray Ionization, Myrtus, Plant Components, Aerial, Monoterpenes, Polyphenols
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