Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil

Document Type : Research Article


1 Department of Food and Science Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

2 Department of Chemistry, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran


The aim of this study was extraction of phenolic compounds from Melissa officinalis leaves by immersion and microwave-assisted extraction methods and different solvents (water, methanol 80% and ethanol 50%). Total phenolic content of the extracts determined according to the Folin-Ciocalteu method, and the antioxidant activities of them investigated by DPPH radical scavenging, ferric reduction activity potential (FRAP) and total antioxidant capacity assays. In both methods, ethanolic and water extracts had the maximum and minimum of phenolic extraction efficiency, respectively. Results showed increasing in time of microwave exposure, the extraction rate enhanced, but by immersion method, extraction of phenolic compounds until 18 hours increased then decreased. Comparison between two techniques revealed that microwave-assisted extraction technique had higher extraction efficiency than immersion technique. Antioxidant activity of extracts by two mentioned techniques declared that the least EC50 in DPPH radical scavenging activity, reducing power assay, and total antioxidant capacity belonged to ethanolic extract of microwave-assisted method. Finally, microwave-assisted ethanolic extract with best efficiency was added to soybean oil (250, 500 and 1000 ppm) without any antioxidant and compared by adding BHT antioxidant (100 and 200 ppm). The result of Peroxide value and thiobarbituric acid results showed that oxidation inhibited during storage furthermore 1000 ppm of extract was the most effective to inhibit oxidation so could be successfully replaced by BHT.


Main Subjects

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