Phytochemical characterisation of fruits and leaves of Myrtus communis L.

U okviru ovog diplomskog rada istražen je fitokemijski sastav etanolnih i vodenih ekstrakata te eteričnih ulja plodova i listova biljne vrste Myrtus communis L. Primjenom tankoslojne kromatografijom dokazana je prisutnost flavonoida i antocijana u ekstraktima te terpena u eteričnim uljima. Spektrofotometrijskim metodama je određen sadržaj ukupnih polifenola i različitih skupina polifenolnih sastavnica u etanolnim (70 % V/V) i vodenim ekstraktima plodova i listova mirte dobivenih ultrazvučnom ekstrakcijom. Dobiveni rezultati su pokazali da je etanol (70 % V/V) u usporedbi s vodom bolje ekstrakcijsko otapalo za izolaciju flavonoida, trjeslovina i antocijana iz biljnog materijala. U etanolnom ekstraktu listova je određen najveći udio polifenola (18,9 %) te ukupnih trjeslovina (14,1 %) i flavonoida (3,4 %). Visoki udio ukupnih polifenola i trjeslovina (17,8 % i 13,4 %) određen je također u vodenom ekstraktu listova. Etanolni ekstrakt plodova je bio bogat izvor antocijana (4,8 %) i kondenziranih trjeslovina (2,9 %). Kvalitativna i kvantitativna analiza eteričnih ulja plodova i listova mirte izoliranih hidrodestilacijom provedena je u vezanom sustavu plinski kromatograf-spektrometar masa (GC-MS). Ukupno je identificirano 34 različita spoja koji su činili 97 % ulja. U oba eterična ulja dominirali su monoterpeni (80,6 % i 92,8 %). Najzastupljenije sastavnice eteričnog ulja plodova su bile mirtenil-acetat (27,5 %), 1,8-cineol (11,8 %) i geranil-acetat (10,1 %) dok je u eteričnom ulju listova najviše bilo 1,8-cineola (48,6 %) i α-pinena (12,3 %).In this diploma thesis, a study of the phytochemical composition of the ethanolic and water extracts, as well as essential oils of Myrtus communis L. berries and leaves was conducted. The presence of flavonoids and anthocyanins in the extracts and terpenes in the essential oils was detected by thin-layer chromatography. The contents of total polyphenols and different polyphenolic components in the ethanolic (70 % V/V) and water extracts of myrtle berries and leaves obtained by ultrasonic extraction was determined spectrophotometrically. The obtained results showed that ethanol (70 % V/V) is a better extraction solvent than water for the isolation of the flavonoids, tannins and anthocyanins from the plant material. The highest amount of total polyphenols (18.9 %), tannins (14.1 %) and flavonoids (3.4 %) was detected in the ethanolic extract of myrtle leaves. High contents of total polyphenols and tannins (17.8 % and 13.4 %) were also determined in the leaf water extract. The ethanolic extract of the berries was a rich source of anthocyanins (4.8 %) and condensed tannins (2.9 %). A qualitative and quantitative analysis of essential oils of myrtle berries and leaves isolated by hydrodistillation was carried out using gas chromatography-mass spectrometry (GC-MS). Thirty four different compounds were identified, which accounted for 97 % of the total oils. Both essential oils were characterized by a high percentage of the monoterpene fraction (80.6 % and 92.8 %). The most abundant compounds of the berries essential oil were myrtenyl acetate (27.5 %), 1,8-cineole (11.8 %) and geranyl acetate (10.1 %), while 1,8-cineole (48.6 %) and α-pinene (12.3 %) were the main constituents of the leaves essential oil