Myrtle hydroalcoholic extracts obtained from different selections of Myrtus communis L.

Hydroalcoholic extracts obtained from myrtle berries of five different selections were studied to obtain unique clones. During the typical 40 day maceration period, dry matter, pH, colour, and anthocyanins, were analyzed. Variability among myrtle selections was observed both in fresh berries (yield berries/plant, weight of the berries, number and weight of seeds per berry) and in the hydroalcoholic extract physical–chemical characteristics (dry matter, colour intensity, tint and anthocyanins). Reversed-phase high performance liquid chromatography (RP-HPLC) analysis with photodiode array detection (PDA) was used for anthocyanins characterization in myrtle hydroalcoholic extracts. Anthocyanin qualitative composition was the same in all selections, but varied strongly in its total amount. D was the selection with the characteristics most suitable for industrial use.