Lemon balm extract
Lemon balm (Melissa officinalis L.)
Lemon balm is a perennial aromatic species of the Lamiaceae family, cultivated for its leaves and flowering tops, with a citrus–herbaceous profile mainly due to oxygenated monoterpenes. It is used as a fresh or dried herb in herbal teas and foods, as a source of essential oil, and as a hydroalcoholic or glycolic extract to flavour beverages, confectionery products and culinary preparations.
Caloric value (leaves)
Fresh: approximately 30–45 kcal/100 g.
Dried: approximately 240–300 kcal/100 g (indicative value for dried herbs rich in fibre; the contribution in recipes is negligible at aromatic dosages).
Main substances contained
Total essential oil typically 0.05–0.3% on dry mass, with citronellal, citral (neral + geranial), geraniol, linalool and β-caryophyllene; traces of methyl citronellate.
Abundant phenolic fraction — rosmarinic acid predominant; caffeic derivatives — flavonoids, including luteolin, quercetin and apigenin glycosides, and triterpenes such as ursolic and oleanolic acids.
Fibre, chlorophylls and mineral salts — K, Ca, Mg — in the leaf matrix.
For extracts: carriers such as water, ethanol (EtOH) and glycerine.
Average composition (indicative, dried leaves, per 100 g)
Water: ~8–12 g.
Carbohydrates, mostly fibre: ~50–65 g.
Proteins: ~10–15 g.
Fats: ~3–6 g.
Ash: ~7–10 g.
aw — dried ingredient: low.
Production process
Cultivation and harvesting: perennial crops, harvested before full flowering, when the volatile profile is richer; multiple cuts per year in mild climates.
Drying and cleaning: gentle drying below 40 °C, in the shade and with ventilation to preserve volatiles and phenolics; stripping, sieving and removal of foreign bodies.
Standardisation of the dried herb: homogenisation by cutting or grinding; possible microbial load reduction; packaging in barrier packs.
Essential oil: steam distillation of fresh or dried leaves, separation, filtration and profile control by GC–MS.
Extracts: extraction in water/EtOH or glycerine at a defined drug/solvent ratio; filtration, mild concentration and titration of markers, for example rosmarinic acid, by HPLC.
Sensory and technological properties
Aroma: notes of fresh lemon, balsamic herbs and slight sweetness; the essential oil is intense but thermolabile.
Functionality: in herbal teas and extracts it provides a citrus and “green” tone; in pastry and ice cream it gives freshness and aromatic cleanliness; in beverages it can mask bitter notes.
Stability: whole leaves preserve aroma better than powder; light, heat and oxygen degrade both the essential oil and phenolics.
Solubility: the herb is water-soluble for the phenolic extract; volatile compounds require suitable carriers/alcohol and proper fixation.
Food uses
Herbal teas and infusions, syrups and flavoured drinks, traditional liqueurs and elixirs, sorbets and ice creams, ganaches and creams, salads and yogurt-based sauces, light marinades for fish and vegetables, flavoured sugars and salts. The essential oil is used in microdoses in compound flavourings.
Nutrition and health
The portions used are small and the energy impact is minimal. Lemon balm is traditionally associated with a “calming/digestive” perception; in food contexts, these effects should not be interpreted as health claims. The use of hydroalcoholic extracts must take into account the presence of EtOH on the label, where relevant.
Quality and specifications — typical issues
Botanical identity, controlled purity and moisture; absence of visible residues.
Essential oil content and terpene composition within range; rosmarinic acid content verified; consistent GC–MS/HPLC fingerprint.
For the oil: clear colour and absence of oxidised notes; for the herb: preserved green colour and clean aroma.
Traceability and compliance under GMP/HACCP, with CCP on harvesting, drying and packaging.
Storage and shelf life
Store in a cool, dry and dark place in tightly closed containers; monitor RH.
Prefer leaf herb for long storage and grind close to use; for the oil, use dark glass and minimum headspace.
Apply FIFO rotation.
Allergens and safety
Lamiaceae rarely cause cross-reactions, but individual sensitivities are possible. Powders may be irritating if inhaled during processing. The essential oil should be dosed according to good practice, avoiding overdosing in food.
INCI functions in cosmetics
Typical names: Melissa Officinalis Leaf Extract, Melissa Officinalis Oil, Melissa Officinalis Flower/Leaf/Stem Water. Functions: fragrance, masking agent, skin conditioning, perceived soothing action, supporting antioxidant in natural leave-on and rinse-off products.
Troubleshooting
Loss of aroma: drying temperature too high or exposure to light → Lower the temperature, protect from light/air, use whole leaves.
“Hay-like”/oxidised notes: long storage or non-barrier packaging → Improve the barrier, add moisture-absorbing sachets, shorten shelf life.
Instability in beverages: phenolic precipitation or volatility → Standardise the extract, use mild chelating agents and add cold.
Non-uniformity in doughs/mixtures: uneven distribution → Premix with sugars/salts or use a metered liquid extract.
Sustainability and supply chain
Low-input cultivation with soil and biodiversity management — including pollinating bees — improves the profile; green waste can be recovered as soil improver/biomass. Managing processing effluents towards BOD/COD targets, recyclable packaging and efficient sanitation reduce the environmental impact.
Conclusion
Lemon balm offers a distinctive and versatile citrus–herbaceous profile, effective at low dosage in herbal teas, beverages and desserts. Its application quality depends on maturity, gentle drying, protection from light/oxygen and correct standardisation of extracts; with these controls, sensorially stable and repeatable products can be obtained.
Mini-glossary
aw — Water activity: fraction of “free” water; low aw supports the stability of dried herbs.
RH — Relative humidity: ambient humidity; high values accelerate aroma loss and caking.
EtOH — Ethanol: hydroalcoholic carrier for extracts; to be considered for suitability and declarations.
GC–MS — Gas chromatography–mass spectrometry: fingerprint of the essential oil and quality control.
HPLC — High-performance liquid chromatography: titration of markers, for example rosmarinic acid, in extracts.
GMP — Good manufacturing practice: good practices for hygiene, consistency and traceability.
HACCP — Hazard analysis and critical control points: preventive system with definition of CCP.
CCP — Critical control point: a step where control prevents, eliminates or reduces a hazard to acceptable levels.
FIFO — First in, first out: stock rotation requiring the oldest batches to be used first.
INCI — International Nomenclature of Cosmetic Ingredients: standard nomenclature for cosmetic ingredients.
BOD/COD — Biochemical/chemical oxygen demand: indicators of the organic load of effluents and environmental impact.
Studies
It is among the oldest and most common medicinal plants and yields an essential oil with sedative, antispasmodic, carminative, antibacterial, antiviral, anti-inflammatory, antioxidant and neuroprotective effects (1).
It contains components of considerable interest for human health. The results of this study indicate that Melissa officinalis could be considered an effective agent in the prevention of various neurological conditions associated with oxidative stress: quercetin showed the highest antioxidant activity, followed by gallic acid, quercitrin and rutin. It also contains hydroxycinnamic acid, m-coumaric acid, caffeic acid (2), alpha-tocopherol and flavonoids (3).
Solar ultraviolet radiation is one of the main causes of several skin disorders, including photoageing and skin cancer. Its UVB component — 280–315 nm — leads to oxidative stress and causes inflammation, DNA damage, p53 induction and lipid and protein oxidation. Recently, the use of plant polyphenols with antioxidant and anti-inflammatory properties to protect human skin against the harmful effects of sunlight has been increasing. This study positively evaluates the protective effects of Melissa officinalis extract and its main phenolic compound, rosmarinic acid, against UVB-induced damage in human keratinocytes (4).
Age-related macular degeneration is one of the most common causes of irreversible vision loss among elderly people in developed countries. Melissa officinalis extract protects human retinal pigment epithelial cells against apoptosis induced by oxidative stress (5).
Insomnia. An interesting study starts from the premise that some of the most widely used drugs for insomnia include benzodiazepines, barbiturates, some antidepressants and some first-generation antihistamines. Drug dependence or drowsiness is evident among the adverse effects of these drugs. Although most antihistamines have sedative effects, anticholinergic complications and other side effects limit their use. This study found that extracts of Lavandula angustifolia and Melissa officinalis showed additive effects and suggests that a preparation containing both extracts may be useful for insomnia (6).
Cosmetics
Skin conditioning agent - Mixed. This ingredient has the function of modifying the condition of the skin when it is damaged or dry, reducing flaking and restoring elasticity.
