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Effect of different technological processes on the chemical composition of myrtle (Myrtus communis L.) alcoholic extracts

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Abstract

Several technological processes were applied to improve the extraction efficiency in the production of myrtle (Myrtus communis L.) liqueur. The variations in the chemical composition of myrtle hydroalcoholic extracts were monitored in a laboratory scale for 40 days after the application of: double dose of berries; ultrasonic extraction; enzymes, to improve either the color or aroma extraction; and atmosphere saturated with nitrogen to improve the stability against oxidative degradations during extraction. Moreover, freezing at −20 °C was applied to myrtle berries as a technological strategy to prolong the use of berries, and macerates were obtained after 4, 8, and 12 months. Chemical investigation of macerates was performed using different analytical methods such as GC and GC-MS for the volatile compounds, HPLC-PDA for free anthocyanins, and spectrophotometric analysis for CIE L*a*b* coordinates and total anthocyanins. Dry matter and pH were also monitored during maceration. Among the different technological processes, the nitrogen-modified atmosphere was the most suitable technique to be applied in industrial scale. An industrial trial was applied with this process and alcoholic extracts and liqueurs have been obtained. The liqueur maintained a higher amount of anthocyanins, better CIE L*a*b* parameters and superior organoleptic characteristics compared to the traditional storage.

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Acknowledgments

The authors offer their sincere thanks to Novozymes A/S for supplying the enzymes. Our thanks go to Zedda & Piras spa for supplying myrtle berries and for performing the industrial scale trials. This work was supported by a grant from the Italian Ministry of Instruction, University and Research (MIUR; project PON 12930).

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Authors and Affiliations

  1. Department of Toxicology, University of Cagliari, Via Ospedale 72, 09124, Cagliari, Italy

    Carlo I. G. Tuberoso, Andrea Barra & Paolo Cabras

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  1. Carlo I. G. Tuberoso
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  2. Andrea Barra
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  3. Paolo Cabras
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Correspondence to Carlo I. G. Tuberoso.

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Tuberoso, C.I.G., Barra, A. & Cabras, P. Effect of different technological processes on the chemical composition of myrtle (Myrtus communis L.) alcoholic extracts. Eur Food Res Technol 226, 801–808 (2008). https://doi.org/10.1007/s00217-007-0596-x

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  • DOI: https://doi.org/10.1007/s00217-007-0596-x

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