Chemical characterization and bioactive effects of decocted Melissa officinalis L. and the possibility of food incorporation
Artigo de Conferência
Visão geral
Visão geral
resumo
Melissa 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.
