Antioxidant capacity of Melissa Officinalis L. on Biological Systems

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Published: Oct 10, 2018
DOI: https://doi.org/10.26850/1678-4618eqj.v43.3.2018.p19-29

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Juliana Metzner Franco
Department of Basic Science, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP, Brazil
Silvana Marina Piccoli Pugine
Department of Basic Science, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP, Brazil
Antônio Márcio Scatoline
Department of Basic Science, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP, Brazil
Mariza Pires de Melo
Department of Basic Science, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP, Brazil

Abstract

The aim of the present study was to evaluate in vitro antioxidant capacity of Melissa extract (ME) (Melissa officinalis L.) and its protective effect on peroxyl radical-induced oxidative damage in erythrocytes. ME used in present study was obtained by rota-evaporation of the crude extract (ethanol:water/dried leaves). Total phenolic and flavonoids contend determination, 176.8 ± 13.2 mg GAE/g dw and  26.2 ± 3.2 mg QE/g dw, respectively).  Total equivalent antioxidant activities, TEAC in mg TE/g dw, were 61.4 ± 5.5 and 512.4 ± 77.2 for respective FRAP assay and DPPH• radical-scavenging. The ME acts as an antioxidant on NO and O2•-, when ME exerted a higher antioxidant action on NO scavenging to compared to the ascorbic acid (1.9 times), however, the antioxidant capacity of ME on O2•- was lower than ascorbic acid (5.6 times). The values of hemolysis inhibition from ME (IC50, 2.0 ± 0.5 mg/mL) were higher than ascorbic acid (IC50, 7.1 ± 1.8 mg/mL). Extract of Melissa was able to eliminate biological free radicals, suggesting a potential to prevent oxidative damage in vivo. In fact, the ME exerted protective action on cell membrane lysis in situ.

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How to Cite
Franco, J. M., Pugine, S. M. P., Scatoline, A. M., & de Melo, M. P. (2018). Antioxidant capacity of Melissa Officinalis L. on Biological Systems. Eclética Química, 43(3), 19–29. https://doi.org/10.26850/1678-4618eqj.v43.3.2018.p19-29
Issue
Vol. 43 No. 3 (2018): Eclética Química Journal
Section
Original articles
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Author Biographies

Juliana Metzner Franco, Department of Basic Science, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP, Brazil

Departamento de Ciências Básicas. Faculdade de Zootecnia e Engenharia de Alimentos, USP. Av. Duque de Caxias norte, 225.

Mariza Pires de Melo, Department of Basic Science, Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo, Pirassununga, SP, Brazil

Departamento de Ciências Básicas. Faculdade de Zootecnia e Engenharia de Alimentos, USP. Av. Duque de Caxias norte, 225.

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