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ENRICHMENT OF ROSMARINIC ACID FROM LEMON BALM
(MELISSA OFFICINALIS L.) AND IMPROVEMENT OF ITS GASTRO-INTESTINAL
BIOACCESSIBILITY BY USING THE TECHNOLOGY
Michel Dubourdeaux1, Anaïs Escalon1, Valérie Bardot1, César Cotte1, Sylvain Denis2, Monique Alric2, Sandrine Chalancon2, Isabelle Ripoche3, Pierre Chalard3, Lucile
Berthomier3, Martin Leremboure3
1Groupe Pileje, Paris, France, [email protected]; 2Université Clermont Auvergne, INRA, UMR454 MEDIS,
F-63000 Clermont-Ferrand, France; 3Université Clermont Au-vergne, CNRS, SIGMA Clermont, Clermont-Ferrand, France
MATERIAL & METHODS
RESULTS
CONCLUSION
CONFLICT OF INTEREST DISCLOSURE: V Bardot, A Escalon, C Cotte, M Dubourdeaux are employees of PiLeJe Industrie. I Ripoche, P Chalard, L Berthomier, and M Leremboure performed the chromatographic analyses and S Denis, M Alric, S Chalancon performed the expe-riments in the TIM model for PiLeJe.
2 Quantification of rosmarinic acid
• ipowder® contains a higher concentration of RA than the native plant.
3 Release of rosmarinic acid (RA) during in vitro gastro-intestinal digestion
• Compared to RA total amount in each extract, recovery percentage of RA was higher with ipowder® than native plant (aANOVA, p
