ArticleFood science & nutrition2021
Phytochemical profiles of lemon verbena (
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 26 citations in OpenAlex.
- Effects of Composition and Baking Temperature on the Properties of Low-Protein Cookies.Food science & nutrition · 2026Article
- Essential oils expose diverse targets on non-enveloped ScV-L-A totivirus.Pharmaceutical biology · 2025Article
- The Correlation Between Microbial and Physicochemical Properties of Beef Thigh Meat and Particle Size, Polydispersity Index, and Zeta Potential After Treating With Different Concentrations of Sodium Alginate Nanoparticles Containing Lemon Verbena Plant Leaf Essential Oil.Food science & nutrition · 2025Article
- Identification of Potential Inhibitors Targeting Non-Structural Proteins NS3 and NS5 of Dengue Virus Using Docking and Deep Learning Approaches.Pharmaceuticals (Basel, Switzerland) · 2025Article
- Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage.Food science & nutrition · 2024Article
- Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes.Molecules (Basel, Switzerland) · 2023Review
- Chemical Composition and Antioxidant Properties of Common and Lemon Verbena.Antioxidants (Basel, Switzerland) · 2022Article
- Phytochemical profiles of lemon verbena (Food science & nutrition · 2021Article
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this research, phytochemical properties of lemon verbena and oxidative stability of the fat component in cookies (contain lemon verbena powder and EO) were investigated. The essential oil (EO) profile and polyphenol compounds were identified by GC/MS and HPLC, respectively. Different concentrations of lemon verbena powder and EO were added to the cookies in comparison with TBHQ. The oxidative stability of fat component in cookies (peroxide value, p-Anisidine, TOTOX value), along with the physicochemical (pH, acidity, weight loss, and moisture content) and sensory properties of the cookies were evaluated over a period of 6 months during storage at room temperature. The main constituents of EO are geranial (27.21%), neral (20.01%), spathulenol (7.28%), and limonene, while trans-Ferulic acid (6.71 mg/g), Hesperidin (1.87 mg/g), and ρ-Coumaric acid (0.04 mg/g) were measured as main phenolic compounds. The peroxide value increased in all samples for the first 2 months of storage and then decreased as hydroperoxide was converted to secondary oxidation products. The p-Anisidine value increased in all samples during storage. This parameter was lower in cookies containing lemon verbena EO and TBHQ treatments. Sensory evaluations of cookies showed that lemon verbena EO had positive effects on the aroma and taste of cookies during storage, whereas lemon verbena powder had adverse effects on mouthfeel and consumer acceptance. The results showed that lemon verbena can increase the eating quality, prolong the shelf life, and maintain the integrity of bakery products with high-fat content.
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