CHEMICAL CONSTITUENTS, ANTIOXIDANT AND ANTIFUNGAL POTENTIAL OF MELISSA OFFICINALIS FORMULATIONS
Negrea Monica, Alexa Ersilia, Sumalan Renata, Obistioiu Diana, Cocan Ileana, Poiana Atena-Mariana, Tulcan Camelia
Pages: 385-393
Published: 15 Jun 2017
Views: 1,726
Downloads: 538
Abstract: The purpose of this paper is to chemically characterize lemon balm (Mellissa officinalis) cultivated in the western part of Romania, as well as to obtain essential oil, aromatic water and alcoholic extract, which were characterized in terms of chemical composition and of active principles content with possible role in antifungal action against Fusarium graminearum. Characterization of the plant matrices was carried out in the laboratories of the Interdisciplinary Research Platform of BUASVM from Timisoara by determining the proximal composition (moisture, protein content, lipid, mineral substances, macro and microelements content) using the official AOAC methods. Alcoholic extracts were obtained by macerating the plant in 70% ethyl alcohol, and volatile oils were obtained by water vapor entrainment. The chemical composition of the oil was determined by GS-MS and the alcoholic extracts by LC-MS. Melissa Officinalis proximal composition results were: 15.3% moisture, 5.7% total mineral substances, 7.37% protein content and 0.94% lipid content, Na 83.34 ppm, Mn 16.41 ppm, Fe 119 , 4 ppm, Zn 29, 163 ppm, Ni 1.067 ppm, Cu 6.589 ppm
Keywords: lemon balm, chemical composition, alcoholic extracts, volatile oil
Cite this article: Negrea Monica, Alexa Ersilia, Sumalan Renata, Obistioiu Diana, Cocan Ileana, Poiana Atena-Mariana, Tulcan Camelia. CHEMICAL CONSTITUENTS, ANTIOXIDANT AND ANTIFUNGAL POTENTIAL OF MELISSA OFFICINALIS FORMULATIONS. Journal of International Scientific Publications: Ecology & Safety 11, 385-393 (2017). https://www.scientific-publications.net/en/article/1001385/
© 2023 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
