Chemical Compositions of Myrtle (Myrtus communis L.) Genotypes Having Bluish-Black and Yellowish-White Fruits

Total soluble solids, acidity, pH, tannic acid, ascorbic acid, phenolic and fatty acid compositions of fruits of four myrtle genotypes (two with bluish-black and two with yellowish-white-colored fruits) were investigated in the study. Total soluble solids, acidity, pH, tannic acid and ascorbic acid contents of myrtle genotypes ranged from 15.50 % to 24.00 %, from 0.06 % to 0.15 %, from 5.38 to 5.64, from 23.63 A mu g/g to 52.46 A mu g/g and from 1.43 mg/100 g to 2.82 mg/100 g among genotypes, respectively. Predominant phenolic compounds were naringin, gallic and clorogenic acids for the genotypes having yellowish-white fruits and naringin, gallic, caffeic, p-hydroxybenzoic, chlorogenic and syringic acids for the genotypes having bluish-black fruits. Rosmarinic, p-hydroxybenzoic and syringic acids were detected from only genotypes having bluish-black fruits. While caffeic acid was found at very high levels in Genotype 2 and Genotype 11 having bluish-black fruits (181.50 and 157.95 A mu g/g, respectively), a very low level of caffeic acid (2.95 A mu g/g) was detected in only the fruits of Genotype 17 having yellowish-white fruits. The data suggest a positive relationship between these phenolics (caffeic, rosmarinic, p-hydroxybenzoic and syringic acids) and bluish-black color in fruits. Total fat contents of fruits ranged from 3.83 to 4.13 % among genotypes. The predominant fatty acids of myrtle fruits were linoleic acid (69.47-71.71 %), palmitic acid (10.18-13.40 %) and oleic acid (10.14-13.48 %). The proportion of unsaturated fatty acids changed between 81.09 and 83.97 % in the genotypes evaluated.