Authors:
Cristina Liliana Mitroi, Nicoleta Gabriela Hădărugă
Volume 31, Issue 3;
Pages: 311-319, 2025
ISSN: 2069-0053 (print), Agroprint
ISSN (online): 2068-9551
Salvia officinalis is a highly appreciated aromatic plant with a wide distribution, especially in Europe, and which has been used over time in various food products. Sage is also considered a medicinal plant and is used in the treatment of conditions such as insomnia, ulcers, bronchitis, hyperglycemia, dizziness, etc. It has, due to its active biological compounds, multiple effects such as antioxidant, antimicrobial and preservative effects. Currently, there is a variety of food products in which Salvia officinalis has been used, such as for the preparation of homemade mayonnaise, to improve olive oil, in the tea mixture, to obtain salmon preparations, to obtain Chinese-style sausages, in the composition of chicken meatballs, etc. Natural sage extracts can become a substitute for synthetic antioxidants and antimicrobials in food products.
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