The aromatic and polyphenolic composition of lemon balm (Melissa officinalis L. subsp. officinalis) tea

Autor:	Jean-Louis Lamaison, Andrée Carnat, André-Paul Carnat, Didier Fraisse
Rok vydání:	1998
Předmět:	chemistry.chemical_classification Rosmarinic acid Flavonoid food and beverages Citral law.invention chemistry.chemical_compound Herbal tea chemistry law Polyphenol Officinalis Botany Molecular Medicine Food science General Pharmacology Toxicology and Pharmaceutics Melissa officinalis Essential oil
Zdroj:	Pharmaceutica Acta Helvetiae. 72:301-305
ISSN:	0031-6865
DOI:	10.1016/s0031-6865(97)00026-5
Popis:	The chemical composition of the widely used herbal tea made from lemon balm (Melissa officinalis L. subsp. officinalis) was previously unknown. The qualitative and quantitative composition of the main aromatic and polyphenolic constituents of the infusion were examined and compared with those of the leaves before and after infusion. The dried lemon balm leaves originally contained 0.32% essential oil of which citral (neral + geranial) 0.13%, total polyphenol compounds 11.8% comprising total hydroxycinnamic compounds 11.3% (rosmarinic acid 4.1%) and total flavonoid compounds 0.5%. The tea contained 10 mg/l of essential oil (extraction yield 31%) with much more citral (74% of the essential oil). It also contained large amounts of polyphenol compounds (about 1.07 g/l) corresponding to a 93% extraction yield.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4317b9550639f7850f06f2e144d3b16b https://doi.org/10.1016/s0031-6865(97)00026-5 Zobrazit plný text záznamu Full Text from ScienceDirect