Quantitative HPLC analysis of rosmarinic acid in extracts of Melissa officinallis and spectrophotometric measurement of their antioxidant activities

Abstract

We describe an HPLC experiment for the quantitative assay of rosmarinic acid in teas made from different samples. of Melissa officinalis. A spectrophotometric method employing DPPH• (2,2-diphenyl-1-picrylhydrazyl) is used to determine the antioxidant activities of the different teas. Finally an attempt is made to correlate the antioxidant properties of the different teas with their quantities of rosmarinic acid.