Effect of different technological processes on the chemical composition of myrtle (<Emphasis Type="Italic">Myrtus communis</Emphasis> L.) alcoholic extracts |
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Authors: | Carlo I G Tuberoso Andrea Barra Paolo Cabras |
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Affiliation: | (1) Department of Toxicology, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy |
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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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Keywords: | Myrtus communis L Technological processes Chemical composition Alcoholic extract Liqueur |
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