Impact of gamma irradiation on chemical composition of Melissa officinalis L.
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abstract
Food irradiation is increasingly recognized as an effective decontamination technique that ensures the
chemical and organoleptic quality of the product. This decontamination method leads to a reduction in
the application of chemical fumigants and preservatives, which are currently used by the food industry in
order to provide higher safety for the consumer since it does not leave chemical residues in food. Melissa
officinalis L. (commonly known as lemon balm) is used in several countries as aromatic, medicinal herb
and also for culinary use. Traditionally it is consumed in infusions for various disorders such as headaches,
gastrointestinal disorders (flatulence cramps, spasms and indigestion), nausea, nervousness, anemia, vertigo,
syncope, malaise, asthma, bronchitis, amenorrhea, heart failure, arrhythmia, insomnia, epilepsy, depression,
psychosis, hysteria, ulcers and wounds; it is also used as anti-bacterial [1-3]. The aim of the present work
was to evaluate the effects of different doses of gamma irradiation (0 kGy – control, 1 kGy and 10 kGy) on
nutritional value and chemical composition of M. officinalis. The nutritional value was determined according
to official analysis procedures. The composition in free sugars, fatty acids and tocopherols was determined
by high performance liquid chromatography-refraction index detection (HPLC-RI), gas chromatographyflame
ionization detection (GC-FID), and HPLC-fluorescence, respectively. According to the results
obtained this decontamination process has not modified the concentration of fructose and glucose; the dose
of 1 kGy protected the concentration of α- and γ-tocopherol, sucrose, and macronutrients, with exception of
carbohydrates. In general, 10 kGy protected sucrose, threalose, oxalic, quinic and malic acids, and γ- and
δ- tocopherols level. Overall, irradiation might represent a suitable solution for M. officinalis postharvest
treatment, since the doses of 1 and 10 kGy preserved various chemical compounds and the nutritional of the
studied plant.
