Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica


ÖZKAN G., Sagdic O. , GÖKTÜRK R. S. , ÜNAL O., ALBAYRAK S.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.43, no.1, pp.186-190, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 1
  • Publication Date: 2010
  • Doi Number: 10.1016/j.lwt.2009.06.014
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.186-190

Abstract

In this study, total contents of phenolic, flavanol and flavonol, antioxidant activities and antimicrobial activities of the Turkish endemic Salvia pisidica Boiss. & Heldr. ex Bentham (Lamiaceae) extract and essential oil were assessed in vitro. Total phenolic, flavanol and flavonol contents in the extract were 54.57 mg gallic acid equivalents (GAE)/g, 16.70 mg catechine equivalents (CE)/g and 18.19 mg rutin equivalents (RE)/g, respectively. Antioxidant activities (IC(50) value) of the extract and essential oil were determined as 4.88 and 6.41 mg/mL by DPPH assay, respectively. 31 compounds were determined in the essential oil using GC-MS and the major compounds (%) were camphor (23.76), sabinol (19.2), alpha-thujone (14.2) and eucalyptol (1.8-cineole) (5.8).