Antioxidant-Rich Extracts from Lemon Verbena (aloysia Citrodora L.) Leaves Through Response Surface Methodology

A member of the Verbenaceae family, Aloysia citrodora, or lemon verbena, is a medicinal herb with antioxidant compounds. The aim of this study was to develop a green, optimized method for the bioactive compound (carotenoids, ascorbic acid, and polyphenols) extraction from lemon verbena leaves through response surface methodology (RSM). The bioactive compound recovery was shown to be significantly affected by the extraction technique (both with pulsed electric field and ultrasound-assisted extraction), along with an extraction solvent, based on partial least squares analysis. Consequently, the maximum polyphenol yield required a double-assisted extraction with a relatively low extraction duration (60 min) at a high temperature (80 °C), with a moderate-polarity extraction solvent (50% v/v ethanol). With the optimized method, the total polyphenol content (TPC) was measured at 175.03 mg gallic acid equivalents/g, whereas chromatographic analysis revealed that verbascoside was the most prevalent polyphenol (132.61 mg/g). The optimum extract provided a high antioxidant capacity through the measurements of FRAP (1462.17 μmol ascorbic acid equivalents (AAE)/g), DPPH (1108.91 μmol AAE/g), and H2O2 (1662.93 μmol AAE/g). Total carotenoids were measured at 499.61 μg/g, with ascorbic acid at 8.36 μg/g. Correlation analyses revealed a negative correlation of the latter compound with color coordinates. This study highlights the potential of lemon verbena leaves to be used in pharmaceutical and food industries.