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 the 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 white fruits showed the highest yields (11.82% for Nabeul and 12.95% for Nefza), while the lowest yield was recorded for black fruits from Nabeul (9.87%). Oils extracted from seeds of M. communis showed a high amount of unsaturated fatty acids (82.84%-87.79%), primarily linoleic acid (54.77%-73.92%), followed by linolenic acid, particularly in the oil from black fruits of Nabeul (15.31%). 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 confirms that it may be considered a natural source for food, pharmaceuticals, and cosmetic industries.