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Seasonal Variations of Phenolic Compounds and Biological Properties in Sage ( Salvia officinalis L.)
Author(s) -
Generalić Ivana,
Skroza Danijela,
Šurjak Jana,
Možina Sonja Smole,
Ljubenkov Ivica,
Katalinić Ana,
Šimat Vida,
Katalinić Višnja
Publication year - 2012
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201100219
Subject(s) - sage , chemistry , dpph , antimicrobial , salvia officinalis , phenols , bacillus cereus , abts , flavonols , food science , antibacterial activity , polyphenol , flavones , salvia , officinalis , antioxidant , traditional medicine , botany , chromatography , biology , biochemistry , organic chemistry , bacteria , medicine , physics , genetics , nuclear physics
The aim was to investigate the phenolic content, antioxidant capacity, and antibacterial activity of Dalmatian sage ( Salvia officinalis L.) leaves collected during different vegetation periods. Separation and quantification of the individual phenols were performed by reversed‐phase (RP)‐HPLC coupled with a PDA (photodiode array) detector and using an internal standard, while the contents of total phenols, flavonoids, flavones, and flavonols were determined spectrophotometrically. The antioxidant properties of the sage leaf extracts were evaluated using five different antioxidant assays (FRAP, DPPH, ABTS, Briggs Rauscher reaction, and β ‐carotene bleaching). The antimicrobial activity of the extracts was tested against two Gram ‐positive ( Bacillus cereus and Staphylococcus aureus ) and two Gram ‐negative ( Salmonella Infantis and Escherichia coli ) bacterial reference strains. All extracts were extremely rich in phenolic compounds, and provided good antioxidant and antibacterial properties, but the phenophase in which the leaves were collected affected the phenolic composition of the sage extracts and consequently their biological activity. The May Extract , the richest in total flavonoids, showed the best antioxidant properties and the highest antimicrobial activity. Thus, collection of the plants during May seems the best choice for further use of them in the pharmaceutical and food industry.