Monitoring of the pal enzymatic activity and polyphenolic compounds in leaves and fruits of two myrtle cultivars during maturation

The leaves and berries of myrtle (Myrtus communis L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most of the phenolic compounds originate from the phenylpropanoid pathway, where phenylalanine ammonia lyase (PAL) enzyme activates the first step. The objective of this research is to study the activity of PAL as related to accumulation in the myrtle fruits and leaves of some phenolic compounds in the period between blossom and full berry ripening. With this aim, we compared two model genotypes with different fruit coloration. In leaves and berries of two cultivars, ‘Giovanna’ with pigmented berries and ‘Grazia’ with white berries, the PAL activity and content of polyphenols, anthocyanins, flavonoids, and tannins were determined with spectrophotometric methods. PAL activity was quite constant in leaves and variable in berries: Greater in berries of ‘Giovanna’ than in those of ‘Grazia’ cultivar, and increasing from berry color-break to full ripening. In berries, a positive correlation between PAL and flavonoids (r = 0.44), and between PAL and anthocyanins (r = 0.69), as well as a negative correlation between PAL and total polyphenols (r = −0.471), were found.