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

Detalhes bibliográficos
Autor(a) principal: Barros, Lillian
Data de Publicação: 2013
Outros Autores: Dueñas, Montserrat, Dias, Maria Inês, Sousa, Maria João, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/8530
Resumo: Melissa 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.
id RCAP_f6972b1543bde2cd92edf970c275b6b8
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/8530
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusionsMelissa officinalisIn vitro culturePhenolic acidsFlavonoidsHPLC-DAD-ESI/MSMelissa 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.PEst-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”ElsevierBiblioteca Digital do IPBBarros, LillianDueñas, MontserratDias, Maria InêsSousa, Maria JoãoSantos-Buelga, CelestinoFerreira, Isabel C.F.R.2013-07-23T14:06:46Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/8530engBarros, 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. 1-80308-814610.1016/j.foodchem.2012.07.107info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:20:52Zoai:bibliotecadigital.ipb.pt:10198/8530Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:00:01.424318Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
title Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
spellingShingle Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
Barros, Lillian
Melissa officinalis
In vitro culture
Phenolic acids
Flavonoids
HPLC-DAD-ESI/MS
title_short Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
title_full Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
title_fullStr Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
title_full_unstemmed Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
title_sort Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
author Barros, Lillian
author_facet Barros, Lillian
Dueñas, Montserrat
Dias, Maria Inês
Sousa, Maria João
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author_role author
author2 Dueñas, Montserrat
Dias, Maria Inês
Sousa, Maria João
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Barros, Lillian
Dueñas, Montserrat
Dias, Maria Inês
Sousa, Maria João
Santos-Buelga, Celestino
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Melissa officinalis
In vitro culture
Phenolic acids
Flavonoids
HPLC-DAD-ESI/MS
topic Melissa officinalis
In vitro culture
Phenolic acids
Flavonoids
HPLC-DAD-ESI/MS
description Melissa 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-07-23T14:06:46Z
2013
2013-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/8530
url http://hdl.handle.net/10198/8530
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Barros, 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. 1-8
0308-8146
10.1016/j.foodchem.2012.07.107
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135226439401472