Some Biochemical Parameters of Black and White Myrtle communis L. Fruits Subjected to Different Preservation Methods

In this work, black and white Myrtus communis L. (myrtle) fruits some biochemical parameters were investigated such as vitamins, carotenes, functional peptides, oxidative stress markers (OSM), total phenolic (TP) flavonoid (TF) substances, antioxidant capacity (AC) amino acids contents. The myrtle had generally higher amounts of TP, AC acid (AA) contents than the fruits. dried in sun light microwave (MW) found to be lower frozen (P<0.05). A significant increase was observed amount oxidised glutathione (GSSG) malondialdehyde (MDA) a result drying Amounts AA 31.37 21.89 mg g-1 DW, respectively. From results obtained, it can said that fruit is better nutrition source freezing most appropriate preservation method.