Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract

The leaf material of lemon balm (Melissa officinalis L.) was extracted with 450 ml/l aqueous ethanol by medium pressure liquid-solid extraction. The total phenolic content of the extract was estimated as gallic acid equivalents by Folin-Ciocalteu reagent method and a qualitative-quantitative compositional analysis was carried out using high performance liquid chromatography Coupled with photodiode array detection. The lemon balm extract contained hydroxycinnamic acid derivatives and flavonoids with caffeic acid, m- coumaric acid, eriodictyol-7-O-glucoside, naringin, hesperidin, rosmarinic Licid, naringenin, hesperetin being identified based on their chromatographic behaviour and spectral characteristics. The extract was also investigated for potential in vitro antioxidant properties in iron(Ill) reduction, iron(II) chelation, 1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonate), superoxide anion and nitric oxide free-radical scavenging, and inhibition of beta-carotene-linoleic acid bleaching assays. The extract demonstrated antioxidant activity in all the assays. However, it was not Lis potent Lis the positive controls except in the beta-carotene-linoleic acid bleaching assay, where its activity was superior to that of gallic and caffeic acids and statistically indistinguishable from quercetin and BHA. The exceptionally high antioxidant activity and the fact that this assay is of biological relevance warrants further investigation of lemon balm extract in ex vivo and in vivo models of oxidative stress. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.