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

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...

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Bibliographic Details
Published in:Pharmaceutica acta Helvetiae 1998-01, Vol.72 (5), p.301-305
Main Authors: Carnat, A.P., Carnat, A., Fraisse, D., Lamaison, J.L.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Essential oil
General pharmacology
Lemon balm
Medical sciences
Melissa officinalis
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Polyphenols
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Summary: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.
ISSN:0031-6865
DOI:10.1016/S0031-6865(97)00026-5