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Glasnik Zaštite Bilja, Vol. 44. No. 3., 2021.

Professional paper

https://doi.org/10.31727/gzb.44.3.2

Overview of the chemical and mineral composition of the fruits of myrtle (Myrtus communis L.)

Boris Duralija ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Ela Lozica ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Nataša Mikulec ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Luna Maslov Bandić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Sandra Voća ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

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Abstract

Myrtle (Myrtus communis L.) is a typical wild fruit species of the Mediterranean flora, the fruits of which have been used for centuries by the native population in food and folk medicine. Myrtle fruits are most commonly used in processed products such as jams, wines and liqueurs. Nowadays, such products and fruits of wild fruits are increasingly used due to the great interest of consumers in eating natural products. The paper provides a basic description of this type of wild fruit species as well as an overview of previous research on the chemical and mineral composition of the fruits.

Keywords

chemical composition; mineral content; myrtle; micronutrients; macronutrients

Hrčak ID:

257075

URI

https://hrcak.srce.hr/257075

Publication date:

7.5.2021.

Article data in other languages: croatian

Visits: 1.197 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 8 March 2021

Date accepted: 19 April 2021

Publication date: 14 June 2021

Volume: 44

Issue: 3

Pages: 12-16

DOI: 10.31727/gzb.44.3.2

Article Information (continued)

Categories:

Subject: Stručni rad

Categories:

Subject: Case-report

Keywords:

Keyword: kemijski sastav

Keyword: mineralni sastav

Keyword: mirta

Keyword: mikroelementi

Keyword: makroelementi

Keywords:

Keyword: chemical composition

Keyword: mineral content

Keyword: myrtle

Keyword: micronutrients

Keyword: macronutrients

Kemijski i mineralni sastav plodova mirte (Myrtus communis L.)

Translated Title (en): Overview of the chemical and mineral composition of the fruits of myrtle (Myrtus communis L.)

Boris Duralija[1]

Email: bduralija@agr.hr

Ela Lozica[1]

Email:

Nataša Mikulec[1]

Email:

Luna Maslov Bandić[1]

Email:

Sandra Voća[1]

Email:

 

[1] Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Mirta (Myrtus communis L.) je tipična samonikla voćna vrsta mediteranske flore, čije plodove već stoljećima lokalno stanovništvo koristi u prehrani i narodnoj medicini. Plodovi mirte najčešće se koriste u prerađevinama, kao što su marmelade, džemovi, vina i likeri, a danas su takvi proizvodi i plodovi samoniklog voća sve više u upotrebi zbog velike zainteresiranosti potrošača za konzumacijom prirodnih proizvoda. U radu je prikazan osnovni opis ove samonikle voćne vrste kao i pregled dosadašnjih istraživanja kemijskog i mineralnog sastava plodova.

Translated Abstract

Myrtle (Myrtus communis L.) is a typical wild fruit species of the Mediterranean flora, the fruits of which have been used for centuries by the native population in food and folk medicine. Myrtle fruits are most commonly used in processed products such as jams, wines and liqueurs. Nowadays, such products and fruits of wild fruits are increasingly used due to the great interest of consumers in eating natural products. The paper provides a basic description of this type of wild fruit species as well as an overview of previous research on the chemical and mineral composition of the fruits.

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