STUDY OF THE INFLUENCE OF SOLVENTS ON THE POLYPHENOLS CONTENT OF SALVIA OFFICINALIS L EXTRACTS AND THE EFFECT ON ANTIOXIDANT ACTIVITY
DOI:
https://doi.org/10.4314/jfas.v12i1.29Keywords:
Salvia Officinalis L, antioxidant activity, DPPH, radical superoxide , solvent extraction, polyphenols, Flavonoids.Abstract
Algerian Salvia Officinalis L aerial parts were extracted with pure solvents in increasing polarity (hexane, acetone, methanol and 80% aqueous methanol. All extracts were examined by assessing their content in polyphenols and the antioxidant levels were evaluated by two in vitro tests using spectroscopic and the voltametric methods. The quantitative assessment of total phenols and flavonoids by the colorimetric method make it clear that the extracts are very rich of these compounds. The hydro-methanol and methanol extracts gave the highest DPPH and radicals scavenging activities (12.15 μg/ml) and (0.704 mg/ml) respectively.
Downloads
Download data is not yet available.
References
[1] Lakušić S, et al. Variations in essential oil yields and compositions of Salvia officinalis (Lamiaceae) at different developmental stages. Original Scientific Paper., 2013, 37(2): 127-139.
[2] Duletić S, et al. Salvia officinalis of different origins Antioxidant activity phenolic and flavonoid content of extracts. Agro FOOD Industry Hi Tech., 2016, 27(1), 52-55.
[3] Djerroumi A &Nacef M..100 plantes médicinales d’Algérie. Edition Palais du livre, 2004, pp. 135-131.
[4] Radulescu V, Silvia C, Eliza O. Capillary gas chromatography-mass spectrometry of volatile and semi volatile compound of salvia officinalis. Journal of chromatography A., 2004, 1027, pp 121-126.
[5] Duling E.N, Owen J.C, Joh B.G., Rosmaru F.W, Kevin A.M, Yeap L.F & Nigel B.P. Extraction of phenolic and essential oil from dried sage (salvia officinalis) using ethanol-water mixture. Food chemistry, 2007, 101, pp 1417-1424.
[6] Quezel P and Santa S. Nouvelle flore d'Algérie et des régions désertiques méridionales. France: Edition Du Centre National De La Recherche. 1962, TOME II, pp. 793-798.
[7] Pryor W.A, The antioxidant nutrients and disease prevention. Am J Clin Nutr, 1991. 53(1), pp 391-393.
[8] Brahmi F, Madani K, Dahmoune F, Rahmani T, Bousbaa K, Oukmanou S. Optimization of solvent extraction of antioxidants (phenoliccompounds) from Algerian mint (Mentha spicata L.). Phcog Commn, 2012, 2 (4), pp 72–86.
[9] Soares AA, Marques de Souza CG, Daniel FM, Ferrari GP, Gomes da Costa SM, Peralta RM. Antioxidant activity and total phenolic content of Agaricus brasiliensis ( Agaricus blazei Murril ) in two stages of maturity. Food Chemistry. 2009, 112, pp 775 – 781.
[10] SingletonV .L, Rossi J.A. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. American Journal of Enology and Viticulture, 1965, 16, pp 144-158.
[11] Park Y, et al. Arq. Biol. Tecnol,, 1997, 40. 97-106
[12] Blois MS. Antioxidant Determinations by the Use of a Stable Free Radical. Nature., 1958, 181, pp 1199-1200.
[13] Öztürk M, Kolak U, Topçu G, Öksüz S, Choudhary MI. Antioxidant and anticholinesterase active constituents from Micromeria cilicica by radical-scavenging activity-guided fractionation. Food Chemistry., 2011, 126, pp 31-38.
[14] Le Bourvellec C, Hauchard D, Darchen A, Burgot J.-L, Abasq M.-L. Validation of a new method using the reactivity of electrogeneratedsuperoxide radical in the antioxidant capacity determination of flavonoids.Talanta., 2008, 75, p 1098.
[15] Sonja Duletić-Laušević et al. Salvia officinalis of different origins Antioxidant activity, phenolic and flavonoid content of extracts. Agro Food Industry Hi Tech., 2016, 27(1), 52-55.
[16] Abdeslam Et-Touys et al. Screening of Antioxidant, Antibacterial and Antileishmanial Activities of Salvia officinalis L. Extracts from Morocco. British Microbiology Research Journal., 2016, 16(5), pp 1-10.
[17] Orhan I.E, Senol F.S, Ercetin T, et al. Assessment of anticholinesterase and antioxidant properties of selected sage (Salvia) species with their total phenol and flavonoids contents. Ind. Crops Prod., 2013, 41, pp 21-30.
[18] Veličković D, Ranđelović N, Ristić M, et al. Chemical constituents and antimicrobial activity of the ethanol extracts obtained from the flower, leaf and stem of Salvia officinalis L. J. Serb. Chem. Soc., 2003, 68, pp 17-24.
[19] Ben Farhat M, Landoulsi A, Chaouch-Hamada R, et al. Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Ind. Crops Prod., 2013, 49, 904-914.
[20] Martins N, Barros L, Santos-Buelga C, et al. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chem., 2015, 170, pp 378-385
[21] Shan B, Cai Y.Z, Sun et al. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food. Chem., 2005, 53, pp 7749-7759.
[22] Nickavar B, Kamalinejad M, Izadpanah H. In vitro free radical scavenging activity of five salvia species pak. J. Pharm. Sci., 2007, 20 (4), pp 291-294.
[23] Mekhaldi A. Phytochemical Study and Biological Activity of Sage (Salvia officinalis L.) International Scholarly and Scientific Research & Innovation, 2014, 8(11) 2014
[24] Lu Y, Fo L. Y. Salvianolic acid L. a potent phenolic antioxidant from Salvia officinalis. Tetrahedron Letters., 2001, 42, 8223–8225.
[25] Madsen H. L, Bertelsen G. Spices as antioxidants. Trends in Food Science and Technology., 1995, 6, 271–277.
[26] Wu J. W, Lee M. H, Ho C. T, Chang S. S. Elucidation of the chemical structures of natural antioxidants isolated from rosemary. Journal of the American Oil Chemists Society., 1982, 59, 339–345.
[27] Grzegorczyk I, et al. Antioxidant activity of extracts from in vitro cultures of Salvia officinalis L. Food Chemistry., 2007, 104, pp 536–541.
[28] Albano S. M, Miguel M. G. Biological activities of extracts of plants grown in Portugal. Industrial Crops and Products., 2011, 33, pp 338–343.
[29] Brahmi F, Hauchard D et al. Phenolic Composition, in Vitro Antioxidant Effects and Tyrosinase Inhibitory Activity of Three Algerian Mentha Species: M. Spicata (L.), M. Pulegium (L.) And M. Rotundifolia (L.) Huds (Lamiaceae). Industrial Crops and Products., 2015, 74, 722–730. doi:10.1016/j.indcrop.2015.04.038.
[30] Amić D, Davidović-Amić D. Structure–Radical scavenging activity relashionships of flavonoids. Croatica chemica ACTA CCACAA., 2003, 76 (1), pp 55-61.
[2] Duletić S, et al. Salvia officinalis of different origins Antioxidant activity phenolic and flavonoid content of extracts. Agro FOOD Industry Hi Tech., 2016, 27(1), 52-55.
[3] Djerroumi A &Nacef M..100 plantes médicinales d’Algérie. Edition Palais du livre, 2004, pp. 135-131.
[4] Radulescu V, Silvia C, Eliza O. Capillary gas chromatography-mass spectrometry of volatile and semi volatile compound of salvia officinalis. Journal of chromatography A., 2004, 1027, pp 121-126.
[5] Duling E.N, Owen J.C, Joh B.G., Rosmaru F.W, Kevin A.M, Yeap L.F & Nigel B.P. Extraction of phenolic and essential oil from dried sage (salvia officinalis) using ethanol-water mixture. Food chemistry, 2007, 101, pp 1417-1424.
[6] Quezel P and Santa S. Nouvelle flore d'Algérie et des régions désertiques méridionales. France: Edition Du Centre National De La Recherche. 1962, TOME II, pp. 793-798.
[7] Pryor W.A, The antioxidant nutrients and disease prevention. Am J Clin Nutr, 1991. 53(1), pp 391-393.
[8] Brahmi F, Madani K, Dahmoune F, Rahmani T, Bousbaa K, Oukmanou S. Optimization of solvent extraction of antioxidants (phenoliccompounds) from Algerian mint (Mentha spicata L.). Phcog Commn, 2012, 2 (4), pp 72–86.
[9] Soares AA, Marques de Souza CG, Daniel FM, Ferrari GP, Gomes da Costa SM, Peralta RM. Antioxidant activity and total phenolic content of Agaricus brasiliensis ( Agaricus blazei Murril ) in two stages of maturity. Food Chemistry. 2009, 112, pp 775 – 781.
[10] SingletonV .L, Rossi J.A. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. American Journal of Enology and Viticulture, 1965, 16, pp 144-158.
[11] Park Y, et al. Arq. Biol. Tecnol,, 1997, 40. 97-106
[12] Blois MS. Antioxidant Determinations by the Use of a Stable Free Radical. Nature., 1958, 181, pp 1199-1200.
[13] Öztürk M, Kolak U, Topçu G, Öksüz S, Choudhary MI. Antioxidant and anticholinesterase active constituents from Micromeria cilicica by radical-scavenging activity-guided fractionation. Food Chemistry., 2011, 126, pp 31-38.
[14] Le Bourvellec C, Hauchard D, Darchen A, Burgot J.-L, Abasq M.-L. Validation of a new method using the reactivity of electrogeneratedsuperoxide radical in the antioxidant capacity determination of flavonoids.Talanta., 2008, 75, p 1098.
[15] Sonja Duletić-Laušević et al. Salvia officinalis of different origins Antioxidant activity, phenolic and flavonoid content of extracts. Agro Food Industry Hi Tech., 2016, 27(1), 52-55.
[16] Abdeslam Et-Touys et al. Screening of Antioxidant, Antibacterial and Antileishmanial Activities of Salvia officinalis L. Extracts from Morocco. British Microbiology Research Journal., 2016, 16(5), pp 1-10.
[17] Orhan I.E, Senol F.S, Ercetin T, et al. Assessment of anticholinesterase and antioxidant properties of selected sage (Salvia) species with their total phenol and flavonoids contents. Ind. Crops Prod., 2013, 41, pp 21-30.
[18] Veličković D, Ranđelović N, Ristić M, et al. Chemical constituents and antimicrobial activity of the ethanol extracts obtained from the flower, leaf and stem of Salvia officinalis L. J. Serb. Chem. Soc., 2003, 68, pp 17-24.
[19] Ben Farhat M, Landoulsi A, Chaouch-Hamada R, et al. Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Ind. Crops Prod., 2013, 49, 904-914.
[20] Martins N, Barros L, Santos-Buelga C, et al. Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chem., 2015, 170, pp 378-385
[21] Shan B, Cai Y.Z, Sun et al. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food. Chem., 2005, 53, pp 7749-7759.
[22] Nickavar B, Kamalinejad M, Izadpanah H. In vitro free radical scavenging activity of five salvia species pak. J. Pharm. Sci., 2007, 20 (4), pp 291-294.
[23] Mekhaldi A. Phytochemical Study and Biological Activity of Sage (Salvia officinalis L.) International Scholarly and Scientific Research & Innovation, 2014, 8(11) 2014
[24] Lu Y, Fo L. Y. Salvianolic acid L. a potent phenolic antioxidant from Salvia officinalis. Tetrahedron Letters., 2001, 42, 8223–8225.
[25] Madsen H. L, Bertelsen G. Spices as antioxidants. Trends in Food Science and Technology., 1995, 6, 271–277.
[26] Wu J. W, Lee M. H, Ho C. T, Chang S. S. Elucidation of the chemical structures of natural antioxidants isolated from rosemary. Journal of the American Oil Chemists Society., 1982, 59, 339–345.
[27] Grzegorczyk I, et al. Antioxidant activity of extracts from in vitro cultures of Salvia officinalis L. Food Chemistry., 2007, 104, pp 536–541.
[28] Albano S. M, Miguel M. G. Biological activities of extracts of plants grown in Portugal. Industrial Crops and Products., 2011, 33, pp 338–343.
[29] Brahmi F, Hauchard D et al. Phenolic Composition, in Vitro Antioxidant Effects and Tyrosinase Inhibitory Activity of Three Algerian Mentha Species: M. Spicata (L.), M. Pulegium (L.) And M. Rotundifolia (L.) Huds (Lamiaceae). Industrial Crops and Products., 2015, 74, 722–730. doi:10.1016/j.indcrop.2015.04.038.
[30] Amić D, Davidović-Amić D. Structure–Radical scavenging activity relashionships of flavonoids. Croatica chemica ACTA CCACAA., 2003, 76 (1), pp 55-61.
Downloads
Published
2019-12-10
How to Cite
TIDJANI, S.; ADAIKA, C.; DJABER, S. STUDY OF THE INFLUENCE OF SOLVENTS ON THE POLYPHENOLS CONTENT OF SALVIA OFFICINALIS L EXTRACTS AND THE EFFECT ON ANTIOXIDANT ACTIVITY. Journal of Fundamental and Applied Sciences, [S. l.], v. 12, n. 1, p. 497–507, 2019. DOI: 10.4314/jfas.v12i1.29. Disponível em: https://jfas.info/index.php/JFAS/article/view/628. Acesso em: 30 jan. 2025.
Issue
Section
Articles
Submissions
