Phytochemical profiles of lemon verbena (Lippia citriodora H.B.K.) and its potential application to cookie enrichment

• Published in: Food science & nutrition 2021-06, Vol.9 (6), p.3100-3113
• Main Authors: Hematian Sourki, Abdollah, Ghani, Askar, Kiani, Farzaneh, Alipour, Azar
• Format: Article
• Language: English
• Subjects: Acidity; Acids; Anisidine; antioxidant potential; Antioxidants; Aroma; Bakeries; Bakery products; Chromatography; Cookies; Coumaric acid; Eating quality; Essential oils; Evaluation; Ferulic acid; Flavonoids; Food products; Fruits; gas chromatography; Geranial; Herbal medicine; Hesperidin; High-performance liquid chromatography; Limonene; Liquid chromatography; Moisture content; Neral; Oils & fats; Original Research; Oxidation; oxidative stability; Peroxide; Phenolic compounds; Phenols; Phytochemicals; polyphenolic compounds; Powder; Retention; Room temperature; Sensory evaluation; Sensory properties; Shelf life; Solvents; Spathulenol; Stability; Storage; Water content; Weight loss
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.2268

In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content. Lemon verbena extracts were rich in polyphenols, flavones and flavonols. Thermal stability of the cosokies fat enriched with lemon verbena was improved. By‐products functional ingredients like medicinal plant components may improve technological and sensorial properties.