Changes in the fatty acid compositions and bioactivities of clary sage seeds depending on harvest year

Tulukcu E., YALÇIN H., Ozturk I., SAĞDIÇ O.

INDUSTRIAL CROPS AND PRODUCTS, vol.39, pp.69-73, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39
  • Publication Date: 2012
  • Doi Number: 10.1016/j.indcrop.2012.02.012
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.69-73
  • Keywords: Clary sage seed, Year variations, Antioxidant, Antiradical, Total phenolic, Fatty acids, ESSENTIAL OIL, L., VARIABILITY, COLLECTION, FERTILIZER, QUALITY, GROWTH, YIELD
  • Yıldız Technical University Affiliated: Yes


The aim of this work was to study the fatty acid composition and proximate analysis, including total proteins, dry matter, total phenol levels, antioxidants and antiradical activities of clary sage (Salvia sclarea L) seeds harvested in five consecutive years, from 2006 to 2010. Firstly, the dry matter, oil, protein and fatty acid composition of the clary sage seeds were determined. The dry matter, oil and protein content of the clary sage seed samples varied between 97.64 and 98.35, 23.83 and 29.34, and 21.97 and 22.96%, respectively. Secondly, the fatty acid compositions in the oil and the bioactive properties in the extract were investigated. Polyunsaturated fatty acids were the most abundant fatty acids in the clary sage. The alpha-linolenic, oleic and linoleic acid contents of the sage oils changed from 50.04 to 53.69%; 20.10 to 22.97%; 15.54 to 18.06%, respectively according to year. The total phenolic content, antioxidant and antiradical activities of the sage seeds were determined in the range of 7.71-13.21 mg GAE/g dry extract, 50.45-74.04 (mg AAE/g dry extract) and 13.14-21.21% respectively. Each of the investigated parameters of the sage seeds was significantly affected by the harvesting year. Consequently, clary sage seeds are rich in fatty acids and contained high levels of antioxidant and antiradical activities making them ideal for use as nutraceuticals. (C) 2012 Elsevier B.V. All rights reserved.