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Chemical characterization and bioactive effects of decocted Melissa officinalis L. and the possibility of food incorporation

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dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorĆirić, Ana
dc.contributor.authorSoković, Marina
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-24T11:58:39Z
dc.date.available2015-11-24T11:58:39Z
dc.date.issued2015
dc.description.abstractMelissa officinalis L. (lemon balm) has been consumed as infusions and decoctions for hundreds of years. Its consumption is linked with various health benefits like the relief of headaches, rheumatism, digestion, neurodegenerative disorders and also antitumor, antioxidant and anti-inflammatory effects [1]. Herein, the chemical characterization (polyphenols, free sugars, tocopherols and organic acids) of its decoctions is presented, along with the reports of its antimicrobial, antioxidant and antitumor activity. The most abundant polyphenols, detected through HPLC-DAD-ESI/MS, were rosmarinic and lithospermic A acids, while fructose was the only free sugar detected by HPLC-RI. The most abundant tocopherol was γ-tocopherol detected through HPLC-FL, while in terms of organic acids, quinic acid was the most representative one (HPLC-PDA). Furthermore, after antimicrobial and antifungal screening, the most sensitive species were Pseudomonas aeruginosa, Salmonella thyphimurium, and Penicillium funiculosum. The inhibition of the growth of two human tumor cell lines, MCF-7 and HepG2, was also observed, along with very high free radical scavenging activity and reducing power. M. officinalis aqueous extracts, namely obtained by decoction, could be strong candidates to be incorporated into foodstuffs regarding antioxidant and antimicrobial effects, working as natural additives, substituting the synthetic ones which have been losing interest due to consumer preferences to natural and healthier products. Furthermore, our research group is working in this proof-of-concept incorporating M. officinalis extracts in “Serra da Estrela “cheese.pt_PT
dc.identifier.citationCarocho, Márcio; Barros, Lillian; Calhelha, Ricardo C.; Ćirić, Ana; Soković, Marina; Santos-Buelga, Celestino; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). Chemical characterization and bioactive effects of decocted Melissa officinalis L. and the possibility of food incorporation. In XXIV Encontro Nacional da Sociedade Portuguesa de Química. Coimbrapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/12385
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPRODER 46577-PlantLactpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleChemical characterization and bioactive effects of decocted Melissa officinalis L. and the possibility of food incorporationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.citation.titleXXIV Encontro Nacional da Sociedade Portuguesa de Químicapt_PT
oaire.fundingStream5876
person.familyNameCarocho
person.familyNameBarros
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameMárcio
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifierawbWiiMAAAAJ&hl
person.identifier469085
person.identifier144781
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idF313-E3CE-554E
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-8978-4547
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id52463229800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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