Premium
Rosmarinic Acid Levels, Phenolic Contents, Antioxidant and Antimicrobial Activities of the Extracts from S alvia verbenaca L . Obtained with Different Solvents and Procedures
Author(s) -
Kostić Milica,
Zlatković Bojan,
Miladinović Bojana,
Živanović Slavoljub,
MihajilovKrstev Tatjana,
Pavlović Dragana,
Kitić Dušanka
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12121
Subject(s) - rosmarinic acid , chemistry , antimicrobial , polyphenol , food science , gallic acid , antioxidant , catechin , rutin , linoleic acid , hydroxycinnamic acid , traditional medicine , organic chemistry , fatty acid , medicine
The present paper investigated the quantities of total polyphenols, tannins, flavonoids, hydroxycinnamic derivatives, rosmarinic acid and thujone, as well as the antioxidant and antimicrobial activities in 12 S alvia verbenaca L . extracts. The sample, prepared with 80% methanol using ultrasound extraction ( UE ) contained the highest levels of total polyphenols (236.44 ± 12.80 mg catechin equivalents ( CE )/g, 190.27 ± 9.89 mg gallic acid equivalent ( GAE )/g), tannins (187.81 ± 12.93 mg CE /g, 148.95 ± 10.00 mg GAE /g) and hydroxycinnamic derivatives (13.52 ± 0.24%), and was superior in the antimicrobial activity test. The highest amount of total flavonoids (10.55 ± 0.44 μg of rutin/mg) was quantified in the ethanolic extract prepared using UE . The extract made with 80% ethanol using UE had the highest rosmarinic acid level (94.00 ± 1.58 μg/mg) and was the most active in the β‐carotene/linoleic acid system. The 80% methanolic extract made by maceration was the most active in 2,2‐diphenyl‐1‐picrylhydrazyl assay. Thujone was absent from all extracts. Practical Applications The use of plants and products derived from plants has increased in the food industry in the past decade because of the comforts and advantages they provide when used as natural antioxidants and antimicrobials. The genus S alvia L . has been proven to be a relevant source of powerful natural antioxidant agents and preservatives used in food and medical products for centuries. The results indicate that S alvia verbenaca extracts are rich in polyphenolics, particularly in rosmarinic acid. The alcoholic extracts exerted significant levels of antioxidant and antimicrobial activities; therefore, the extracts of S . verbenaca could be potential sources of natural antimicrobial agents for food preservation. In addition, thujone, a neurotoxic monoterpene commonly present in S alvia species, was absent from all samples, which would allow extracts to be orally applicable. As an outcome of the proposed beneficial effects, S . verbenaca extracts could be used in functional foods and dietary supplements.