Author/Authors :
Mobli, Masumeh Department of Traditional Pharmacy - School of Traditional Medicine - Tehran University of Medical Sciences, Tehran, Iran , Haririan, Ismaeil Department of Traditional Pharmacy - School of Traditional Medicine - Tehran University of Medical Sciences, Tehran, Iran , Amin. Gholamreza Department of Traditional Pharmacy - School of Traditional Medicine and Department of Pharmacognos y - School of Pharmacy - Tehran University of Medical Sciences, Tehran, Iran , Kamalinejad, Mohammad Department of Pharmacognosy - School of Pharmacy - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Hajimahmoodi, Mannan Department of Traditional Pharmacy - School of Traditional Medicine and Department of Drug and Food Control - School of Pharmacy - Tehran University of Medical Sciences, Tehran, Iran
Abstract :
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.
