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A Two‐Year Bio‐Agronomic and Chemotaxonomic Evaluation of Wild Sicilian Myrtle ( Myrtus communis L.) Berries and Leaves
Author(s) -
Siracusa Laura,
Napoli Edoardo,
Tuttolomondo Teresa,
Licata Mario,
La Bella Salvatore,
Gennaro Maria Cristina,
Leto Claudio,
Sarno Mauro,
Sperlinga Elisa,
Ruberto Giuseppe
Publication year - 2019
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201800575
Subject(s) - myrtus communis , petunidin , linalyl acetate , chemistry , phytochemical , ellagic acid , linalool , flavonols , botany , berry , myricetin , horticulture , quercetin , kaempferol , cyanidin , food science , polyphenol , essential oil , anthocyanin , biology , malvidin , organic chemistry , antioxidant
A collection of nine Myrtus communis samples from different localities of Sicily was evaluated. Morphological traits and production characteristics have been chosen as parameters to arrange the samples into homogeneous groups and to identify the best biotypes for possible future agro‐industrial exploitation. The plant material has been subjected to taxonomic characterization from biometric and phytochemical perspectives. Myrtle berries and leaves have been analyzed for their content in metabolites, applying a cascade extraction protocol for M. communis leaves and a single hydroalcoholic extraction for berries, whereas hydrodistillation procedures have been applied to obtain the essential oils from berries and leaves. The analyses of non‐volatile components were carried out by LC‐UV‐DAD‐ESI‐MS. All the extracts were characterized by the presence of numerous polyphenols, namely highly hydroxylated flavonols such as quercetin and myricetin; and ellagic acid detected in all samples. In addition, myrtle berries contained nine different anthocyanins, namely delphinidin, petunidin, cyanidin and malvidin derivatives. The essential oils (EOs) were analyzed by a combination of GC‐FID and GC/MS. A total of 33 and 34 components were fully characterized with the predominance of α‐pinene, myrtenyl acetate, linalool, 1,8‐cineole and linalyl acetate. All phytochemical profiles were subjected to cluster analyses, which allowed subdividing the myrtle samples in different chemical groups.