Stability of Polyphenols in Myrtle Berries Syrup, a Traditional Iranian Medicine

Traditional and Integrative Medicine

Ismaeil Haririan¹  Mohammad Kamalinejad²  Mannan Hajimahmoodi³  Gholamreza Amin⁴  Masumeh Mobli⁵ 

[1] Department of Pharmaceutics, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran;Department of Pharmacognosy, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran.;Department of Traditional Pharmacy, School of Persian Medicine AND Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran;Department of Traditional Pharmacy, School of Persian Medicine AND Department of Pharmacognosy, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran;Department of Traditional Pharmacy, School of Persian Medicine, Tehran University of Medical Sciences, Tehran, Iran;

关键词: Myrtus communis;    Myrtle;    Phenolic compounds;    Gallic acid;    Syrup;    Traditional medicine;   

DOI  :  

来源: DOAJ

【 摘 要 】

Myrtus communis L. is a medicinal herb that widely used in Iranian traditional medicine. Myrtle leaves extracts have been studied and a variety of products made from myrtle leaves in Iran and other countries, but only recently, the berries have been the object of scientific interest. In this study, we prepared herbal syrup from myrtle berries aqueous extract and standardized based on total phenols (Folin-Ciocalteu method) and gallic acid (Rhodanine assay) content. Stability tests including phytochemical assay and microbial limit tests were conducted during 3 months of the storage period and pH and viscosity variation of the product were recorded. pH and viscosity of syrup have not been significant changes during 3 months of storage. Evaluation of polyphenol and free gallic acid in myrtle berries syrup was investigated showing that myrtle syrup is microbially and phytochemically stable in the initial 3 months of the storage period.

【 授权许可】

Unknown