Evaluation of the antioxidant potential of Myrtus communis L. aqueous extract

Abstract

The present study was conducted to investigate the antioxidant potential of the aqueous extract of Myrtus communis L., a plant known for its medicinal uses and bioactive phytochemical composition. The extract was obtained through a traditional decoction method using the aerial parts of the plant. Despite its simplicity, this extraction technique preserved a significant proportion of the plant’s active compounds, especially polyphenols and flavonoids, which are known contributors to antioxidant activity. Quantitative phytochemical analysis revealed high concentrations of total polyphenols (98.72 ± 22.79 μg GAE/mg) and flavonoids (8.11 ± 0.46 μg QE/mg), highlighting the richness of the extract in antioxidant compounds. The in vitro antioxidant activity was assessed using multiple assays. The DPPH radical scavenging test, a widely accepted method for evaluating free radical neutralization, showed a remarkably low IC₅₀ value of 7.49 ± 0.18 μg/ml, significantly better than that of the synthetic antioxidant BHT (23.97 ± 0.098 μg/ml). This strong scavenging effect indicates the extract's high efficiency in donating electrons or hydrogen atoms to neutralize reactive species. Furthermore, the reducing power assay confirmed the extract’s ability to act as an electron donor, with an EC50 of 17.07 ± 0.66 μg/m L.. In addition, the extract showed a 57.49% inhibition of linoleic acid peroxidation after 72 hours, a result that closely parallels that of BHT, thereby confirming its stability and effectiveness over time in lipid-based systems. Altogether, the outcomes of this work point to a notable antioxidant capacity of Myrtus communisaqueous extract, attributable to its phytochemical richness. These findings suggest promising applications in the fields of functional foods, cosmetics