Effects of Drying Temperature on Antioxidant Activity of Lemon Balm (Melissa officinalis) Leaves

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  • レモンバーム葉のラジカル消去活性に及ぼす乾燥温度の影響
  • レモン バームヨウ ノ ラジカル ショウキョ カッセイ ニ オヨボス カンソウ オンド ノ エイキョウ

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Abstract

The effect of drying temperature on the antioxidant activity of lemon balm (Melissa officinalis) leaves was investigated. Lemon balm leaves were dried with a ventilation dryer at 45°C, 55°C and 65°C, followed by milling. Among the three different temperature treatments, drying at 45°C resulted in the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, which is an index of antioxidant activity. The concentrations of polyphenols and rosmarinic acid were also highest in the sample treated at 45°C, suggesting that these antioxidants play an important role in the DPPH radical scavenging activity of the dry powders. On the other hand, when considering the use of dry lemon balm leaves as herbal tea, the 45°C-, 55°C- and 65°C-dry powder was extracted with hot water and DPPH radical scavenging activity was measured for each. All of the hot water extracts showed some extent of DPPH radical scavenging activity ; however, the highest activity was noted in the extract from the 45°C-dry powder. The concentrations of polyphenols and rosmarinic acid in hot water extracts were also highest in the 45°C-treated sample. These observations suggest that 45°C is the best drying temperature for retaining high antioxidant activity of lemon balm leaves in herbal tea production.

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