Ana-Viorica Pop (Cuceu), Maria Tofană, Sonia A. Socaci, Dan Vārban, Melinda Nagy, Maria-Doiniţa Borş, Anca Fărcaş
Volume 21, Issue 3;
Pages: 241-246; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Salvia (Salvia officinalis), a member of Lamiaceae family, is one of the most important herb known for its essential oil richness and extensive use in folk medicine. The aim of the present paper was to characterize the chemi¬cal composition of the essential oil of S. officinalis L. and to determine the antioxidant activity and total phenols from sage extract in an attempt to contribute to the use of Salvia officinalis as alternative product in medicine and natural antioxidant agent in foodstuff. Thirty two constituents were identified in S. officinalis oil that represented 99.98 % of the oil. The main components of the oil were α-thujone (28.27%), camphor (16.76%) and 1,8-cineole (10.01%). The total phenolic content and the antioxidant activity of plant extract were determined by Folin-Ciocalteu and by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assays, respectively.
antioxidant capacity, essential oil, GC-MS, phenolic content, Salvia officinalis.