Fluctuations of phenols and flavonoids in infusion of lemon verbena (Lippia citriodora) dried leaves during growth stages

Abstract

Purpose -The purpose of this paper is to determine the total phenol content (TP) and total flavonoid content (TF) fluctuations in different infusions of lemon verbena. Dried leaves were harvested in May, July and October and prepared at various soaking times (5-20 min). Design/methodology/approach -The Folin-Ciocalteu method was used to determine TP, while TF was determined by the aluminum chloride method. Findings -According to the results, the July harvest had the highest content of TP and TF, followed by May and October. Temperature and soaking time play a role in the proportion of released phenols and flavonoids (p Ͻ 0.05), whereas the content in continuous infusion is higher than infusion (without boiling) .TP and TF in infusion increase until 20 min, while concentration is convergent in continuous infusion after10 minutes, where no significant difference is seen. In the flowering stage, TP is close in comparison with the vegetative stage. Originality/value -Harvest time plays a role in the content, so it is best to prepare infusion from lemon verbena before the flowering period, when people drink it, as the results show. According to the authors' knowledge, this is the first work that studied the variation in phenol and flavonoid content during different stages of growth with soaking time in drenched lemon verbena leaves.

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

“…Accordingly, they reported that the amount of phenolic compounds in the total methanol extract of Dracocephalum moldavica differed in the vegetative, floral stages budding, full flowering, and fruiting set, being 189, 145.2, 225.5, 211.5, and 192.8 mg/100 g in field conditions and 15.8, 109.1, 126.3, and 133.1 mg/100 g in greenhouse conditions, respectively. The results of the current research suggest that the amounts of total phenolic compounds in plant biomass are similar to previous results reported by Naser Aldeen et al., (2015), as the levels of total phenolic compounds in lemon verbena differed at various stages of growth and ranged from 22.83 ± 0.76 to 48.21 ± 1.35 mg/g based on gallic acid. Extraction method can also affect the amount of phenolic compounds measured.…”

“…Total flavonoids, and flavone and flavonols in the methanol extract of lemon verbena were 14.54 ± 0.67 and 2.23 ± 0.08 mg/g quercetin, respectively (Table 1). Naser Aldeen et al., (2015) reported that the total flavonoids in the leaves of lemon verbena varied at different stages of growth and ranged from 2.41 ± 0.07 to 7.56 ± 0.1 mg/g based on quercetin. They discovered that various factors such as genetics, ontogenetic, biotic and abiotic factors, and plant organ type have significant effects on the amounts of secondary metabolites and compounds in plants, including flavonoid compounds.…”

“…Lemon verbena is an annual plant that originates in South America and is nowadays grown commercially in North Africa (Morocco), Southern Europe, and various parts of Iran (Casamassima et al., 2013). The plant contains various phenolic and flavonoid compounds that validate its use as a natural antioxidant (Naser Aldeen et al., 2015). It has traditionally been used as tea seasoning and herbal tea due to its pleasant aroma and taste (Pascual et al., 2001).…”

The Antibacterial and Antioxidant Effects of Clove (Syzygium aromaticum) and Lemon Verbena (Aloysia citriodora) Essential Oils

“…g of dried leaves). Phenol concentration may vary in different plant species due to the genetic, ontogenetic, biotic, and abiotic factors diversely affecting various pant parts [28]. According to the study by Paun et al (2013), lemon verbena could be used as a natural antioxidant [29].…”

Evaluation of antioxidant properties of lemon verbena (Lippia citriodora) essential oil and its capacity in sunflower oil stabilization during storage time

“…The essential oil from its leaves has been shown to exhibit antimicrobial activity (Kiafar, Zadeh, & Khommami, ; Shafiee, Moghadamnia, Shahandeh, Sadighian, & Khodadadi, ). Also, antioxidant activity has also been detected in lemon verbena leaves (Felgines et al., ), which it has been associated with the presence of flavonoids and phenolic acids (Naser Aldeen, Mansoor, & AlJoubbeh, ). The objective of our research was to investigate the antioxidant activity of lemon verbena essential oil.…”