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Thermal degradation kinetics of myrtle leaves ethanol extract (Myrtus communis L.): effect on phenolic compounds content and antioxidant activity

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Abstract

This study was designed to examine the effect of thermal treatment at different temperatures (70, 90 and 110 °C) over time (0–120 min) on the phenolic content and antioxidant activity of Myrtus communis L. ethanol extract in acetate buffer (pH = 3). Total phenols, flavonoids and proanthocyanidins contents and the radical scavenging activity, monitored during the treatment, were significantly influenced by the applied temperature (p < 0.05). The higher the temperature and the duration of the treatment, the greater the degradation and the loss of these compounds. Likewise, DPPH⋅ radical scavenging activity decreased, in a temperature-depending manner, during thermal treatment. Nonetheless, the results of the ABTS⋅+ test showed that the activity remained almost stable during the treatment. Furthermore, the kinetics of degradation of compounds analysed by HPLC-DAD, namely myricetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside was investigated and their energy of activation was determined. Degradation rate in case of quercetin-3-O-rhamnoside was the most sensitive to temperature (20.536 kJ/mol) followed by myricetin-3-O-galactoside (12.268 kJ/mol) and quercetin-3-O-glucoside (2.838 kJ/mol). The use of the discriminant analysis has shown that some other factors other than temperature and time of thermal treatment might also have a minor influence on the content of total phenolics, total flavonoids, proanthocyanidins and values of the antioxidant tests (DPPH⋅, ABTS⋅+) in the investigated extracts of M. communis L.

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Acknowledgements

The authors from Tunisia acknowledge the support of the Tunisian Ministry of Higher Education and Scientific Research of Tunisia and the Laboratory of Innovation and Valorization for a Sustainable Food Industry. Researchers from the Faculty of Sciences and Mathematics, University of Niš want to thank for the financial support for this work to Ministry of education, science, and technological development of the Republic of Serbia (Contract Number 451-03-9/2021-14/200124).

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Authors and Affiliations

  1. Higher School of Food Industries of Tunis, University of Carthage, Avenue Alain Savary 58, 1003, Tunis, Tunisia

    Ahmed Snoussi, Saoussen Bouacida, Hayet Ben Haj Koubaier, Moncef Chouaibi & Nabiha Bouzouita

  2. Laboratory of Innovation and Valorization for a Sustainable Food Industry, Higher School of Food Industries of Tunis, University of Carthage, Avenue Alain Savary 58, 1003, Tunis, Tunisia

    Ahmed Snoussi, Saoussen Bouacida, Hayet Ben Haj Koubaier & Nabiha Bouzouita

  3. Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Višegradska 33, 18000, Niš, Republic of Serbia

    Milan Mitić, Biljana Arsić, Sonja Janković, Ivana Zlatanović, Jelena Mrmošanin & Gordana Stojanović

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  1. Ahmed Snoussi
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Snoussi, A., Bouacida, S., Mitić, M. et al. Thermal degradation kinetics of myrtle leaves ethanol extract (Myrtus communis L.): effect on phenolic compounds content and antioxidant activity. Food Measure 16, 2119–2130 (2022). https://doi.org/10.1007/s11694-022-01341-1

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