Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation
Abstract
The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79g% fruits) during ripeness was correlated positively with that of moisture content (from 28% to 72%). Fruit essential oil yields varied from 0.003% to 0.01% and showed a remarkable increase at 60 days after flowering to reach a maximum of 0.11%. Forty-seven volatile compounds were identified in fruit essential oils; 1,8-cineole (7.31-40.99%), geranyl acetate (1.83-20.54%), linalool (0.74-18.92%) and α-pinene (1.24-12.64%) were the main monoterpene compounds. Total fatty acid contents varied from 0.81% to 3.10% during fruit maturation and the predominant fatty acids were linoleic (12.21-71.34%), palmitic (13.58-37.07%) and oleic (6.49-21.89%) acids. The linoleic acid proportions correlated inversely with palmitic and oleic acids during all the stages of ripening.
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Differences in essential oil composition of Annona muricata leaf and fruit pulp between this and other works may be attributed to seasonal, environmental, genetic, geographical, chemotypic, maturation, or nutritional factors.
“The differences in essential oil compositions of Annona muricata leaf and fruit pulp in this and other works may be attributed to one or any combination of these elements.”
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- Authors
- Aidi Wannes, W., Mhamdi, B., & Marzouk, B.
- Affiliations
- Center of Biotechnogy of Borj Cédria (TN)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2009-02
- Volume
- 112
- Issue
- 3
- Pages
- 621-626
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2068425273
- Cited by
- 96
- References
- 28
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 1 · 2023: 2 · 2022: 5 · 2021: 6 · 2020: 8 · 2019: 5 · 2018: 2 · 2017: 8 · 2016: 5 · 2015: 6 · 2014: 6 · 2013: 8 · 2012: 8
- FWCI
- 12.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- fruit ripening, essential oil composition, fatty acid composition, volatile compounds, monoterpene hydrocarbons, 1,8-cineole, geranyl acetate, linalool, α-pinene, linoleic acid, palmitic acid, oleic acid, fruit weight, moisture content, harvest time
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