Comparative study of the antioxidant properties of organic and inorganic melissa

Authors

DOI:

https://doi.org/10.15587/2706-5448.2023.286687

Keywords:

organic lemon balm, peroxide value, acid value, polyphenol content, antioxidant properties

Abstract

The object of research is organic and inorganic lemon balm. The subject of research is the antioxidant properties of these plants. One of the most problematic areas is that organic products have a slightly different chemical composition, which is due to the lack of fertilizers during their cultivation. The research hypothesis is that organic plants naturally release more phenols and polyphenols, which are needed to fight pests. At the same time, polyphenol compounds have antioxidant properties.

The work investigated the total content of polyphenols in organic and inorganic lemon balm. The content of polyphenols in terms of gallic acid was determined by the spectrophotometric method by reaction with the Folin-Chocalteu reagent. In order to determine the antioxidant properties, the content of the peroxide number and the acid number of the fatty base during storage were determined. As a fat base, a mixture of organic butter and organic rye oil was chosen in a ratio of 75:25. Dried lemon balm was added in the amount of 4 % to the mass of fat. Changes in the fat base were determined in three samples: without the addition of lemon balm, with the addition of dried inorganic and organic lemon balm. The samples were stored in a thermostat at a temperature of 50 °C for 10 days. Studies were conducted every 2 days. The amount of peroxides was determined by the iodometric method. The acid number content was determined every 5 days by the titration method. It has been established that organic lemon balm has better antioxidant properties. This is due to the content of polyphenolic substances. So, the content of polyphenols in ordinary lemon balm is 14.1 mg/g, and in organic – 26.5 mg/g. Research has established that the value of the peroxide number after 10 days of storage was 17 ½O for the sample with the addition of organic lemon balm and 22 ½O for the sample with the addition of ordinary lemon balm. The sample without the addition of lemon balm had a value of 25 ½O. The value of acid number of fat on the tenth day of storage was 1.4 for the sample with the addition of inorganic lemon balm and 1.1 for the sample with the addition of organic lemon balm. Further research is planned to be devoted to the effect of plant organic antioxidants on the lipid fraction of food products.

Author Biography

Alina Tkachenko, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

References

  1. Oproshanska, T. V., Khvorost, O. P. (2021). Determination of the quantitative content of some groups of phenolic compounds in tinctures from the raw material of plant families Polygonaceae, Rosaceae, Asteraceae. Journal of Organic and Pharmaceutical Chemistry, 19 (4 (76)), 54–59. doi: https://doi.org/10.24959/ophcj.21.244365
  2. Tanase, C., Bujor, O.-C., Popa, V. I. (2019). Phenolic Natural Compounds and Their Influence on Physiological Processes in Plants. Polyphenols in Plants, 45–58. doi: https://doi.org/10.1016/b978-0-12-813768-0.00003-7
  3. Tkachenko, A., Birta, G., Burgu, Y., Floka, L., Kalashnik, O. (2018). Substantiation of the development of formulations for organic cupcakes with an elevated protein content. Eastern-European Journal of Enterprise Technologies, 3 (11 (93)), 51–58. doi: https://doi.org/10.15587/1729-4061.2018.133705
  4. Willer, H., Travnicek, J., Schlatter, B. (2020). Current status of organic oilseeds worldwide − Statistical update. OCL, 27, 62. doi: https://doi.org/10.1051/ocl/2020048
  5. Zehiroglu, C., Ozturk Sarikaya, S. B. (2019). The importance of antioxidants and place in today’s scientific and technological studies. Journal of Food Science and Technology, 56 (11), 4757–4774. doi: https://doi.org/10.1007/s13197-019-03952-x
  6. Marchyshyn, S., Basaraba, R., Berdey. T. (2017). Investigation of phenolic compounds of Antennaria dioica (L.) Gaertn. Herb. The Pharma Innovation Journal, 6 (8), 9–11.
  7. Miraj, S., Rafieian-Kopaei, Kiani, S. (2016). Melissa officinalis L: A Review Study With an Antioxidant Prospective. Journal of Evidence-Based Complementary & Alternative Medicine, 22 (3), 385–394. doi: https://doi.org/10.1177/2156587216663433
  8. Pereira, R. P., Boligon, A. A., Appel, A. S., Fachinetto, R., Ceron, C. S., Tanus-Santos, J. E., Athayde, M. L., Rocha, J. B. T. (2014). Chemical composition, antioxidant and anticholinesterase activity of Melissa officinalis. Industrial Crops and Products, 53, 34–45. doi: https://doi.org/10.1016/j.indcrop.2013.12.007
  9. Soucek, M. D., Khattab, T., Wu, J. (2012). Review of autoxidation and driers. Progress in Organic Coatings, 73 (4), 435–454. doi: https://doi.org/10.1016/j.porgcoat.2011.08.021
  10. Draginic, N., Andjic, M., Jeremic, J., Zivkovic, V., Kocovic, A., Tomovic, M. et al. (2022). Anti-inflammatory and Antioxidant Effects of Melissa officinalis Extracts: A Comparative Study. Iranian Journal of Pharmaceutical Research, 21 (1). doi: https://doi.org/10.5812/ijpr-126561
  11. Ibragс, S., Salihoviс, M., Tahiroviс, I., Toromanoviс, J. (2014). Quantification of some phenolic acids in the leaves of Melissa officinalis L. from Turkey and Bosnia. Bull Chem Tech Bosnia Herzegovina, 42, 47–50.
  12. Ivashchenko, O., Nikoziat, Yu., Kopantseva, L. (2018). Vyznachennia zahalnoho vmistu polifenoliv i antyoksydantnoi aktyvnosti maslianykh ekstraktiv petrushky i m’iaty pertsevoi. Aktualni problemy teorii i praktyky ekspertyzy tovariv. Poltava: PUET, 20–23.
  13. Scortichini, S., Boarelli, M. C., Castello, M., Chiavarini, F., Gabrielli, S., Marcantoni, E., Fiorini, D. (2020). Development and application of a solid-phase microextraction gas cromatography mass spectrometry method for analysing volatile organic compounds produced during cooking. Journal of Mass Spectrometry, e4534. doi: https://doi.org/10.1002/jms.4534
  14. Beltyukova, S. V., Stepanova, A. A., Liventsova, E. O. (2015). Antioxidants in food products and methods of their determination. Odesa National University Herald. Chemistry, 19 (4 (52)), 16–31. doi: https://doi.org/10.18524/2304-0947.2014.4(52).43814
Comparative study of the antioxidant properties of organic and inorganic melissa

Downloads

Published

2023-08-31

How to Cite

Tkachenko, A. (2023). Comparative study of the antioxidant properties of organic and inorganic melissa. Technology Audit and Production Reserves, 4(3(72), 19–23. https://doi.org/10.15587/2706-5448.2023.286687

Issue

Vol. 4 No. 3(72) (2023): Chemical engineering

Section

Food Production Technology

License

Copyright (c) 2023 Alina Tkachenko

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.