Myrtus communis L. Seed Oil: Variability of Fatty Acid Composition and Antidiabetic Potential

The aim of this investigation is the study of fatty acid composition and α‐amylase inhibition potential of Myrtus communis seed oil. Oils were extracted, using Soxhlet apparatus, from seeds of black and white fruits harvested from two sites in Tunisia. After methylation, fatty acids were analyzed using gas chromatography and the antidiabetic potential was tested according to the α‐amylase inhibitory assay. Results showed that the geographic origin and the variety affect significantly the potential yield and the fatty acid composition of M. communis seed oil. Oils extracted from seeds of M. communis showed a high amount of unsaturated fatty acids (82.84‐87.79%). For all the studied oils the major fatty acid was linoleic acid with an amount ranging from 54.77% to 73.92%. The studied oils exhibited an important inhibition of α‐amylase (49.05%‐63.20%). The important amount of unsaturated fatty acids found in myrtle seed oil confirm that it may be considered as a natural source for food, pharmaceuticals and cosmetic industries.