Antioxidant activity, fatty acid composition, phenolic compounds and mineral contents of stem, leave and fruits of two morphs of wild myrtle plants

The results showed significant (P < 0.05) differences in biochemical components among different parts of white color fruit morphs (WCFM) and black color fruit morphs (BCFM). Among the tested parts of myrtle plants, the highest (P < 0.05) amounts of most biochemical components were observed in leaves. With view exceptions, BCFM leaves contain high (P < 0.05) amounts of phenolic, flavonoids, phenolic compounds, and minerals compared to WCFM leaves. The total flavonoids and phenolic contents were found in the ranges of 93.86 mg (stems) to 261.34 mg catechol/g (leaves), 101.67 mg (stems) to 376.82 mg catechol/g (leaves), 103.56 (fruits) to 224.57 mgGAE/g (leaves), and 138.21 (fruits) to 298.63 mgGAE/g (leaves) for WCFM and BCFM, respectively. The key fatty acids of WCFM and BCFM fruit oils were palmitic, stearic, oleic and linoleic acids. The major phenolic compounds and minerals of WCFM and BCFM were 1,2-dihydroxybenzene, 3,4-dihydroxybenzoic acid, (+)-catechin, syringic, gallic acid, apigenin 7 glucoside, rutin trihydrate, t-ferulic, caffeic acids, and Ca, K, Mg and Mn, respectively.