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

Abstract

In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p‐Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans‐Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ‐Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p‐Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high‐fat content.

Evaluation of Oxidative Stability of Cupcake Oil: Comparison of Antioxidant Properties of Dracocephalum kotschyi Essential Oil versus TBHQ

“…[ 24 ] Similar results were reported by Hematian Sourki, et al. [ 11 ] and Badei, et al., [ 25 ] indicating how the acid value changed in cookies containing essential oils of lemon verbena and in cookies containing cardamom and cinnamon powders, respectively. In the current research, the highest acid value was observed in cupcakes containing 500 ppm DKEO after 2 months of storage, which is comparatively less than the acid values reported by Badei, et al.…”

“…Changes in pH are directly related to the production of free fatty acids as well as the buffering properties of the compounds that comprise the food formulation. [ 11 ] Based on Figure , a longer storage time was parallel to a significant decrease in the pH of all samples. Nonetheless, this decrease was less pronounced in samples containing DKEO or TBHQ (200 ppm), compared to other samples.…”

“…Hematian Sourki, et al. [ 11 ] reported that prolonging the shelf life of cookies, containing lemon verbena essential oil and powder, caused a sharp decrease in the pH of control samples, whereas the lowest pH value was recorded in cookie samples containing 200 ppm essential oil.…”

“…Hematian Sourki, et al. [ 11 ] reported that incorporating lemon verbena essential oil in cookies caused a decrease (14%) in the p ‐Anisidine value, compared to the control sample, after 6 months of storage. Lean and Mohamed [ 28 ] reported the p ‐Anisidine value in cakes containing Turmeric, Lemon‐grass and Garcinia atriviridis essential oils after 4 weeks of storage, which measured 3.15, 7.2 and 25.03, respectively.…”

“…[ 7–10 ] In this regard, Hematian Sourki, et al. [ 11 ] reported that the use of lemon verbena powder and essential oil increased the quality characteristics, antioxidant potential and shelf life of the cookies. Roy and Guha [ 12 ] reported that cupcakes containing betel leaf essential oils had better quality characteristics, sensory and textural properties than commercial cupcakes, and marketing reports showed that consumers were more motivated to buy this product than commercial samples.…”