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Title: Phytochemical content of Melissa Officinalis L. Herbal preparations appropriate for consumption
Authors: Papoti, Vassiliki T.
Totomis, Nikolaos
Atmatzidou, Aikaterini
Zinoviadou, Kyriaki
Androulaki, Anna
Petridis, Dimitris
Ritzoulis, Christos
Subjects LC: Functional foods
Health - Nutritional aspects
Aromatic plants
Keywords: Melissa officinalis L.
Issue Date: 12-Feb-2019
Publisher: MDPI AG
Abstract: Melissa Officinalis L. (MOL) domestic preparations appropriate for consumption were studied by monitoring content in Na, K, Ca, Li, phenolic bioactives (total phenols, hydroxycinnamic acid derivatives and flavonols), and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl radical inhibition (DPPH) and ferric reducing ability (FRAP)). The effects of practice applied, material to solvent ratio, time of preparation, and solvent were studied. MOL decoctions and infusions, commonly prepared at home, were better or of equal nutritional value to preparations upon ultrasounds or maceration concerning the studied parameters. Aqueous MOL preparations were richer in total phenols (704–1949 mg per 250 mL) and the examined macroelements (1.1–2.9, 30.5–288.4 and 50.1–176.1 mg Na, K and Ca per 250 mL, respectively) and showed better antioxidant activity compared to ethanol counterparts. The 25% w/v hydroethanolic MOL preparations, suitable for consumption, presented a significant content in phenolic antioxidants and in the examined minerals, too. MOL infusions were significantly richer in total phenols with respective chamomile and olive leaf ones, comparatively examined. Overall acceptance scores of aqueous MOL preparations indicated that bitterness has to be masked for efficient reception by the consumers.
Description: Article published open access in MDPI on February 12th, 2019.
Length: 16 pages
Type: Journal Article
Relation (Part Of): Processes journal
ISSN: 2227-9717
Citation: Papoti, VT, Totomis, N, Atmatzidou, A, Zinoviadou, K, Androulaki, A, Petridis, D & Ritzoulis, C 2019, ‘Phytochemical content of Melissa officinalis L. herbal preparations appropriate for consumption’, Processes, vol. 7, no. 2.
Restrictions: Attribution 4.0 International
Language: en
Appears in Collections:Journal Articles

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