Supercritical and high pressure subcritical fluid extraction from Lemon balm ( Melissa officinalis L., Lamiaceae)

Bogdanović, Aleksandra; Tadić, Vanja; Arsić, Ivana; Milovanović, Stoja; Petrović, Slobodan; Skala, Dejan

doi:10.1016/j.supflu.2015.09.008

Cited by 30 publications

(16 citation statements)

References 33 publications

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“…They mentioned an increased solubility of hydrocarbon sesquiterpenes and oxygenated sesquiterpenes together with undesirable compounds like cuticle waxes. In a similar approach, Bogdanovic et al [ 162 ] applied a two-step (at 10 and 30 MPa, respectively) supercritical fluid extraction method to recover different components from lemon balm. The first step allowed the recovery of essential oils, while the second increased the extraction of heavy alcohols and waxes (high molecular weight compounds).…”

Section: The Effect Of Emerging Technologies On Food Componentsmentioning

confidence: 99%

Functionality of Food Components and Emerging Technologies

Galanakis¹

2021

Foods

226

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This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.

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Section: The Effect Of Emerging Technologies On Food Componentsmentioning

confidence: 99%

Functionality of Food Components and Emerging Technologies

Galanakis¹

2021

Foods

226

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“…Its use as a medicinal plant originated from Mediterranean countries [ 275 ]. The lemon balm has been used for several purposes such as medicine [ 276 ]. The extracts and EO of the lemon balm plant have some pharmacology effects including antimicrobial, anticancer, antibacterial, anti-cardiovascular diseases, antioxidant, anti-inflammatory, antispasmodic, and antiviral properties [ 66 ].…”

Section: Antimicrobial Agentmentioning

confidence: 99%

Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials

et al. 2020

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Recently, increasing public concern about hygiene has been driving many studies to investigate antimicrobial and antiviral agents. However, the use of any antimicrobial agents must be limited due to their possible toxic or harmful effects. In recent years, due to previous antibiotics’ lesser side effects, the use of herbal materials instead of synthetic or chemical drugs is increasing. Herbal materials are found in medicines. Herbs can be used in the form of plant extracts or as their active components. Furthermore, most of the world’s populations used herbal materials due to their strong antimicrobial properties and primary healthcare benefits. For example, herbs are an excellent material to replace nanosilver as an antibiotic and antiviral agent. The use of nanosilver involves an ROS-mediated mechanism that might lead to oxidative stress-related cancer, cytotoxicity, and heart diseases. Oxidative stress further leads to increased ROS production and also delays the cellular processes involved in wound healing. Therefore, existing antibiotic drugs can be replaced with biomaterials such as herbal medicine with high antimicrobial, antiviral, and antioxidant activity. This review paper highlights the antibacterial, antiviral, and radical scavenger (antioxidant) properties of herbal materials. Antimicrobial activity, radical scavenger ability, the potential for antimicrobial, antiviral, and anticancer agents, and efficacy in eliminating bacteria and viruses and scavenging free radicals in herbal materials are discussed in this review. The presented herbal antimicrobial agents in this review include clove, portulaca, tribulus, eryngium, cinnamon, turmeric, ginger, thyme, pennyroyal, mint, fennel, chamomile, burdock, eucalyptus, primrose, lemon balm, mallow, and garlic, which are all summarized.

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“…The most relevant are supercritical carbon dioxide extraction, liquid CO 2 extraction, UAE, MAE and HAE [38][39][40]. There are few works that compare the conventional and alternative extraction techniques [10,17,35].…”

Section: Comparison With Other Studies Involving the Extraction Of Romentioning

confidence: 99%

Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

Caleja

Barros

Prieto

et al. 2017

Separation and Purification Technology

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a b s t r a c tThe goal of this study was to compare the extraction of rosmarinic acid from Melissa officinalis L. using three techniques (heat--, microwave-and ultrasound-assisted extraction). In order to obtain the conditions that maximize the rosmarinic acid extraction, a response surface methodology was applied using the circumscribed central composite design of three variables with five levels. The relevant independent variables used for the process optimization were time, temperature and ethanol-water proportion for heat-assisted-and microwave-extration, whereas for the ultrasound method the ultrasonic power was variable. The responses used as criteria were the amount of rosmarinic acid was determined by HPLCDADand the extraction yield of the obtained residue. Ultrasound extraction proved to be the most effective method, capable of yielding 86.3 ± 4.1 mg rosmarinic acid/g plant per dry weight (dw) at the optimal extraction conditions (33.0 ± 3.2 min, 371.7 ± 19.3 W and 39.9 ± 1.4% of ethanol). According to the content of rosmarinic acid, microwave-and heat-assisted extractions techniques were less effective, producing 49.4 ± 2.3 (at 26.5 ± 2.1 min, 108.6 ± 10.2°C and 25.5 ± 0.9% of ethanol) and 59.4 ± 2.2 (at 106.2 ± 5.1 min, 88.0 ± 2.9°C and 34.5 ± 1.6% of ethanol), respectively. Additionally, the solid/liquid ratio effect at the optimal values in a dose-response format was studied in view of its plausible transference at industrial level, showing a decreasing non-linear pattern from 5 to 120 g/L. In brief, the obtained results highlight the potential applications of using the leaves from M. officinalis as a source of rosmarinic acid.

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Supercritical and high pressure subcritical fluid extraction from Lemon balm ( Melissa officinalis L., Lamiaceae)

Cited by 30 publications

References 33 publications

Functionality of Food Components and Emerging Technologies

Functionality of Food Components and Emerging Technologies

Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials

Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

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