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Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions

2013Journal article Restricted access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorDueñas, Montserrat
dc.contributor.authorDias, Maria Inês
dc.contributor.authorSousa, Maria João
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-07-23T14:06:46Z
dc.date.available2013-07-23T14:06:46Z
dc.date.issued2013
dc.description.abstractMelissa officinalis L. (lemon balm) is normally consumed as infusions and presents therapeutic properties such as sedative, carminative and antispasmodic, being also included in some pharmaceutical preparations. The phenolic profiles of different samples of lemon balm prepared as infusions were evaluated by HPLC-DAD-ESI/MS. The profiles were compared in order to understand the differences between cultivated, in-vitro cultured and commercial (bags and granulated) samples. All the samples showed a similar phenolic profile, presenting differences only in the quantities found of each compound. Rosmarinic acid was the most abundant compound, being higher in commercial samples, especially in tea bag sample (55.68 mg/g of infusion) and lower in in-vitro cultured sample (15.46 mg/g). Moreover, dimers, trimers and tetramers of caffeic acid were identified and quantified for the first time in lemon balm. Only one flavonoid, luteolin-3’-O-glucuronide was found in all the samples, ranging from 8.43 mg/g in commercial granulate sample to 1.22 mg/g in in-vitro cultured sample. Overall, cultivated and in-vitro cultured samples presented the lowest amounts of phenolic compounds (59.59 and 30.21 mg/g, respectively); otherwise, commercial samples showed the highest contents (109.24 mg/g for tea bag and 101.03 mg/g for granulate sample). The present study shows that infusion of lemon balm can be a source of phenolic compounds, known for their bioactive effects.por
dc.description.sponsorshipPEst-OE/AGR/UI0690/2011 for financial support to CIMO. L. Barros thanks to FCT, POPH-QREN and FSE for her grant (SFRH/BPD/4609/2008). The GIP-USAL is financially supported by the Consolider-Ingenio 2010 Programme (FUN-C-FOOD, CSD2007-00063). M. Dueñas thanks the Spanish “Ramón y Cajal”por
dc.identifier.citationBarros, Lillian; Dueñas, Monteserrat; Dias, Maria Inês; Sousa, Maria João; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2013). Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. Infusions. Food Chemistry. ISSN 0308-8146. 136:1, p. 1-8por
dc.identifier.doi10.1016/j.foodchem.2012.07.107
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/8530
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/BPD/4609/2008
dc.relationStrategic Project - UI 690 - 2011-2012
dc.subjectMelissa officinalispor
dc.subjectIn vitro culturepor
dc.subjectPhenolic acidspor
dc.subjectFlavonoidspor
dc.subjectHPLC-DAD-ESI/MSpor
dc.titlePhenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusionspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage8por
oaire.citation.startPage1por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume136por
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.familyNameDias
person.familyNameSousa
person.familyNameFerreira
person.givenNameLillian
person.givenNameMaria Inês
person.givenNameMaria João
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-idD91E-3571-3979
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9946-4926
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55230282700
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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