Systematic comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial Melissa officinalis samples

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• 作者：Maria Inê ; s Dias^a ; ^b ; Lillian Barros^a ; ^b ; Maria Jo&atilde ; o Sousa^b ; Isabel C.F.R. Ferreira^a ; ^b ; ^{iferreira@ipb.pt}
• 关键词：Melissa officinalis ; Infusions ; In vitro culture ; Nutraceuticals ; Antioxidant potential
• 刊名：Food and Chemical Toxicology
• 出版年：2012
• 期刊代码：20_02786915
• 类别：pha
• 出版时间：June, 2012
• 卷：50
• 期：6
• 页码：1866-1873
• 文件大小：628 K

摘要

Melissa officinalis (lemon balm) infusions are used worldwide for digestive, analgesic and other pharmaceutical applications. Herein, the nutraceuticals production and antioxidant potential in garden cultivated, in vitro cultured and two commercial samples (bags and granulated) of lemon balm was compared. The profile of in vitro cultured lemon balm is closer of garden cultivated sample than of both commercial samples (bag or granulate). It presented the highest levels of proteins and ash, and the lowest energetic value. The most favorable n6/n3 ration, as also the highest PUFA (mostly 伪-linolenic acid), tocopherols (including 伪-, 纬- and 未-isoforms) and ascorbic acid contents were also observed in this sample. Nevertheless, it was the commercial bag lemon balm that gave the highest antioxidant activity and the highest levels of phenolics and flavonoids. As far as we kwon, this is the first comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial lemon balm samples. Moreover, it proved that in vitro culture might be used to stimulate vitamins production.