Investigation of vitamin, some peptides and malondialdehyde amounts and total antioxidant capacities of hambeles fruit (Myrtus communis L.)

In this study, wild and cultivated fresh, frozen at (-20 °C), dried in sun and microwave Hambeles (Myrtus Communis Linn) fruit samples collected from Osmaniye and Mersin region were examined. for antioxidant capacity, total phenolic and flavonoids substance, vitamins, ghrelin, glutathione and malondialdehyde, selenium, copper, iron, manganese and zinc contents. The amounts of vitamin A, vitamin E, lycopene and beta-carotene in fresh myrtle fruits were found to be in the range 1.61-2.15; 127.02-206.57; 8.50-9.79; 4.57-8.17 µg/g dw, respectively. The amounts of thiamine, riboflavin, nicotine amide, pyridoxine, folic acid, ascorbic acid and cyanocobalamin in the same fruits were in the range 78.72-108.32, 52.20-159.40, 161.97-383.10, 38.85-67.20, 1287.00-5190.00, 1020.00-1323.00, 25.85-71.39 µg/g dw, respectively. The amounts of MDA, GSH, GSSG and ghreline in fresh myrtle fruits were found be in the range 4.50-6.68, 571.80-806.10, 97.07-195.42, 14.50-34.40 µg/g dw, respectively. The amounts of total phenolic matter, total flavonoid substance, TEAC and DPPH (IC50) in the same fruits were in the range 26.88-43.01 µg gallic acid/g dw, 15.65-23.42 µg quercetin/g dw, 231.24-295.08 µmol trolox/g dw and 27.45-57.50 µg/mL respectively. Our study shomed that fresh myrtle fruits had the highest vitamin values and there were losses in the amount of vitamins and peptides in the microwave and sun-drying processes. Total phenolic and flavonoid contents of black myrtle fruits were higher than that of whites. As a result of drying processes, the amount of MDA and GSSG, which is an indicator of stress, was increased and GSH/GSSG ratio and antioxidant capacity were decreased in all myrtle species. Myrtle fruits can be were found to be a richer source of zinc and iron than other elements.