Drying methodology effect on the phenolic content, antioxidant activity of Myrtus communis L. leaves ethanol extracts and soybean oil oxidative stability

Table 1 Contents (mg/g) of phenolic compounds in ethanol extracts of M.communis L. leaves subjected to different drying treatments

Phenolic compounds	Accurate mass [M – H]⁻	EE_Tamb	EE_70	EE_100	EE_120	EE_MW
Phenolic acids
Gallic acid	169.0146	0.98 ± 0.06^b,c	1.07 ± 0.14^b	0.76 ± 0.04^c	0.21 ± 0.03^d	2.23 ± 0.11^a
Caffeic acid	179.0351	0.18 ± 0.03^b	0.21 ± 0.04^b	0.14 ± 0.02^b	0.14 ± 0.04^b	0.35 ± 0.06^a
Flavonoids
Myricetin 3-O-rhamnoside	463.0891	0.46 ± 0.04^b	0.49 ± 0.04^b	0.37 ± 0.06^b	0.24 ± 0.03^c	0.71 ± 0.06^a
Quercetin 3-O-glucoside	463.0955	0.15 ± 0.02^b	0.16 ± 0.04^a,b	0.11 ± 0.04^b	0.08 ± 0.01^b	0.24 ± 0.03^a
Quercetin 3-O-rhamnoside	447.0769	0.23 ± 0.06^c	0.42 ± 0.03^b	ND	ND	0.67 ± 0.06^a
Myricetin	317.0307	0.38 ± 0.07^c	0.76 ± 0.06^b	0.32 ± 0.06^c	0.27 ± 0.05^c	1.02 ± 0.02^a
Quercetin	301.0357	0.42 ± 0.01^b	0.48 ± 0.06^b	0.31 ± 0.06^c	0.12 ± 0.01^d	0.77 ± 0.02^a
Kaempferol	285.0407	0.12 ± 0.02^a	0.14 ± 0.05^a	0.11 ± 0.04^a	0.09 ± 0.02^a	0.16 ± 0.04^a
	Total	2.12 ± 0.13^c	2.87 ± 0.22^b	1.50 ± 0.13^d	1.08 ± 0.09^d	4.27 ± 0.30^a

HPLC profile was investigated as explained in Materials and Methods in Myrtle leaves ethanol extract subjected to different drying treatments. (EE_Tamb): leaves were dried at room temperature (16 °C); (EE_70, EE_100, and EE_120): leaves were oven dried at 70 °C, 100 °C, and 120 °C, respectively; (EE_MW): leaves were dried in microwave as reported in Materials and Method. Each value is the mean of 3 independent trials ± S.D. Data sharing different letter are significantly different at p < 0.05 (one-way ANOVA followed by Tukey Post hoc test)
ND: Not detected

ISSN: 2661-801X