Efficient and selective green extraction of polyphenols from lemon balm

Lemon balm (Melissa officinalis L.) is well known not only for its culinary, but also for its curative properties (sedative, spasmolitic, antitumoral and antioxidant). Recent studies have shown that protocatechic acid, caffeic acid and rosmarinic acid are the most commonly found phenolic compounds in this plant. The present work uses non-conventional methods for the efficient extraction of dried lemon balm aerial parts. Ultrasound- and microwave-assisted extraction (UAE and MAE) protocols were carried out and their efficiency and selectivity have been compared. Dry-extraction was also carried out, on rewetted vegetal material, in a ball mill in the presence of β-cyclodextrin (β-CD). Extraction yields, total phenols and rosmarinic acid content have all been determined.