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KMID : 1161420110140050517
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Journal of Medicinal Food
2011 Volume.14 No. 5 p.517 ~ p.527
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The Antioxidant Activity and Thermal Stability of Lemon Verbena (Aloysia triphylla) Infusion
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Abderrahim Fatima
Estrella Seyer
Susin Cristina
Arribas Silvia M.
Gonzalez M. Carmen
Condezo-Hoyos Luis
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Abstract
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Because of its good sensorial attributes, lemon verbena is used as a primary ingredient in infusions and nonalcoholic drinks. The present study was designed to assess the antioxidant activity (AA) of lemon verbena infusion (LVI) as well as the thermal stability of its AA and the content of polyphenolic compounds. The values reflecting the AA of LVI, including AA index, fast scavenging rate against 2,2-diphenyl-1-picrylhydrazyl, Trolox equivalent antioxidant capacity, and hydroxyl radical scavenging, are higher than those of many herbal infusions and antioxidant drinks estimated from reported data. In addition, the slope lag time and specific oxyradical antioxidant capacity values of LVI are comparable to those of a commercial antioxidant drink based on green tea. Hence, LVI is a source of bifunctional antioxidants, and thus in vivo studies of the antioxidant capacity of LVI would be useful to evaluate its potential as an ingredient in antioxidant drinks.
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KEYWORD
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antioxidant activity, herbal-based antioxidant drinks, lemon verbena, phenylpropanoid compounds, slope lag time, specific oxyradical antioxidant capacity
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