Chemical Composition and Antioxidant Properties of Common and Lemon Verbena

Abstract

The nutritional profiles of common and lemon verbena leaves were analyzed (proximate constituents, free sugars, organic acids, tocopherols, and fatty acids) and the leaves were prepared in hydromethanolic and aqueous (decoctions and infusions) extracts. The phenolic compound composition and antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH); 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP); and cupric-reducing antioxidant capacity (CUPRAC) assays) of the extracts were characterized. The nutritional composition varied between the studied species, with lemon verbena showing higher amounts of protein, ash, and fat than common verbena, whereas the opposite trend was recorded for the dietary fiber content. The main free sugars detected in both species were fructose, glucose, and sucrose, which were present in higher amounts in the common verbena samples. Succinic acid was the most abundant organic acid in both species while high amounts of oxalic acid were detected in lemon verbena. The main fatty acids in both species were α-linolenic, palmitic, and linoleic acid. Regarding the phenolic compound content, the extracts of lemon verbena presented higher amounts of total phenolic compounds (TPCs), total flavonoids (TFs) and total phenolic acids (TPAs) than the common verbena extracts while the aqueous extracts (infusions and decoctions) were richer in TPCs, TFs, and TPAs than the hydromethanolic ones in both species. Nine phenolic compounds were identified and quantified, including seven phenolic acids and two flavonoids. The lemon verbena samples were characterized by higher antioxidant activity compared to the common verbena samples while the aqueous extracts showed higher antioxidant efficacy than the hydromethanolic ones. In conclusion, both species showed promising results in terms of the nutritional value, chemical composition, and antioxidant activities, which were positively correlated with the phenolic compound contents. Moreover, the extraction protocol may affect the chemical composition and bioactive properties of both species, with aqueous extracts showing better results than hydromethanolic ones.

Antioxidant-Rich Extracts from Lemon Verbena (Aloysia citrodora L.) Leaves through Response Surface Methodology

“…The Verbenaceae family includes approximately 2000 species and more than 100 genera, grown over a broad geographic range that covers tropical, subtropical, and temperate regions across the globe [16]. Since ancient times, aromatic species in this family have been utilized as flavorings in foods and beverages [17].…”

Electrochemical Characterization of the Antioxidant Properties of Medicinal Plants and Products: A Review

“…Trolox equivalence antioxidant capacity (TEAC) based on the ability of antioxidants to scavenge 2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS • ) radical [18][19][20][21][22][23];…”

“…Antioxidant capacity based on the reaction of antioxidants with 2,2-diphenyl-1picrylhydrazyl (DPPH • ) [18][19][20][21][22][23][24];…”

“…Total phenolic contents by reaction with Folin-Ciocalteu reagent based on the reduction of molybdotungsto-phosphoric heteropolyanion to molybdenum-tungsten blue [18,20,23,24,27,30]; • Ferric-reducing antioxidant power (FRAP) based on the reduction of 2,4,6-tripyridyl-S-triazine complex of Fe 3+ in reaction with the antioxidants [18,19,22,23,32]; • Cupric reducing antioxidant capacity (CUPRAC) based on the reduction of the Cu(II)neocuproine complex by antioxidants [23,[33][34][35].…”