摘要：The antioxidant capacity of aqueous extracts of fresh leaves of lemon balm (Melissa officinalis L.), used as a medical plant and culinary spice, was studied. The aim of the present study was to measure the effect of extraction time on total phenolic compounds (TPC) and antioxidant activity (ABTS - , DPPH- and FRAP - assays). The obtained results demonstrated highest levels of TPC (5.25 GAE/g fresh plant weight), ABTS (72.04 μMTE/g FW), DPPH (81.55 μMTE/g FW) and FRAP (116.58 μMTE/g FW) at 30 min of thermal treatment. A high correlation between antioxidant capacities of fresh leaves of M. officinalis and their total phenolic contents (R=0.97-0.99) was established.
