Determination of some chemical and antioxidative properties of myrtus communis l. fruit

Nowadays, with the increasing diseases, the researches and studies for the prevention and treatment of these diseases have gained great speed. Prevention of disease formation process and taking necessary measures for this purpose are as important as the treatment of diseases.The importance of nutrition is great in the prevention and treatment of diseases.Especially fruits and vegetables are evaluated in terms of their nutritive properties, phenolic compounds and natural antioxidants. In this study, it was aimed to determine the antioxidant capacity, total phenol contents and their bioavailability and some chemical and physical properties of three in different maturity levels Myrtus communis L. fruits which are grown naturally in Mersin region and consumed fondly. In order to determine the total phenol content and antioxidant capacity, three different extraction methods were used: extractable, hydrolyzable and bioavailable fractions. In-vitro enzymatic extraction method mimicking gastrointestinal system conditions was used to form the bioavailable fraction. Total phenol content was determined by Folin-Ciocalteau and antioxidant capacity by FRAP, CUPRAC and ABTS methods.