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Phenolic Compounds, Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L.

Yıl 2022, , 23 - 29, 28.12.2022
https://doi.org/10.46810/tdfd.1099664

Öz

Salvia genus, which is widely used in folk medicine and attracts great attention, is a rich source of polyphenols, which has been the subject of many chemical studies. Leaf ethanol and root ethanol extracts of Salvia verticillata L. plant sampled from Muş region were obtained by using the soxhlet extraction method. Antioxidant profiles of these extracts were defined by five different methods. Although S. verticillata L. leaf extract showed the best activity in all tests, it was lower than the antioxidants we used as standard. The presence of 17 phenolics, 13 organic acids, and sugars in these extracts was screened by HPLC and correlated with their antioxidant potential. In this context, the difference between the organs of the species examined and collected from a region was also revealed. Leaf extracts have been found to be rich in curcumin, which has anti-inflammatory, anti-cancer, and strong antioxidant capacity. It was determined that acetic acid, an organic acid that is also used as a food preservative, was found in very high amounts in root and leaf extracts. According to the results obtained, it can be thought that the phenolic and organic acid contents of S. verticillata L. may be among the parameters responsible for antioxidant activity, and they are also natural sources for pharmacological processes and the food industry.

Kaynakça

  • [1] Lu Y, Foo LY. Polyphenolics of Salvia—a review. Phytochemistry. 2002;59(2):117-40.
  • [2] Jeshvaghani ZA, Rahimmalek M, Talebi M, Goli SAH. Comparison of total phenolic content and antioxidant activity in different Salvia species using three model systems. Industrial Crops and Products. 2015;77:409-14.
  • [3] Zengin G, Llorent-Martínez EJ, Fernández-de Córdova ML, Bahadori MB, Mocan A, Locatelli M, et al. Chemical composition and biological activities of extracts from three Salvia species: S. blepharochlaena, S. euphratica var. leiocalycina, and S. verticillata subsp. amasiaca. Industrial Crops and Products. 2018;111:11-21.
  • [4] Mervić M, Bival Štefan M, Kindl M, Blažeković B, Marijan M, Vladimir-Knežević S. Comparative Antioxidant, Anti-Acetylcholinesterase and Anti-α-Glucosidase Activities of Mediterranean Salvia Species. Plants. 2022;11(5):625.
  • [5] Tosun M, Ercisli S, Sengul M, Ozer H, Polat T, Ozturk E. Antioxidant properties and total phenolic content of eight Salvia species from Turkey. Biological Research. 2009;42(2):175-81.
  • [6] Scott G. Antioxidants. Bulletin of the Chemical Society of Japan. 1988;61(1):165-70.
  • [7] Zupko I, Hohmann J, Rédei D, Falkay G, Janicsák G, Máthé I. Antioxidant activity of leaves of Salvia species in enzyme-dependent and enzyme-independent systems of lipid peroxidation and their phenolic constituents. Planta Medica. 2001;67(04):366-8.
  • [8] Schwarz K, Ternes W. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1992;195(2):99-103.
  • [9] Raheem SMA. Evaluate the Efficiency of Sage (Salvia Officinalis) and Curcumin Mouthwash in the Treatment of Recurrent Aphthous Stomatitis (Comparative Study). Al-Rafidain University College For Sciences. 2021(48).
  • [10] Vitaglione P, Barone Lumaga R, Ferracane R, Radetsky I, Mennella I, Schettino R, et al. Curcumin bioavailability from enriched bread: the effect of microencapsulated ingredients. Journal of Agricultural and Food Chemistry. 2012;60(13):3357-66.
  • [11] Savcı A, Koçpınar E, Alan Y, Kurşat M. Antioxidant, antimicrobial, and DNA protection activities of some Tanacetum species and phenolic richness in their ethanolic extracts. International Food Research Journal. 2020;27(1).
  • [12] Apak R, Güçlü K, Özyürek M, Esin Karademir S, Erçağ E. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International journal of food sciences and nutrition. 2006;57(5-6):292-304.
  • [13] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine. 1999;26(9-10):1231-7. [14] Koçpınar EF, Kürşat M, Savcı A, Yusuf A. Some biological properties of ethanol extract prepared from the aerial parts of Scutellaria albida L. subsp. condensata (Rech. f.) JR Edm. Bitlis Eren University Journal of Science and Technology. 2020;10(2):43-8.
  • [15] Alhafez A, Savci A, Alan Y, Söylemez R, Kilic A. Preparation of Cu (II), Ni (II), Ti (IV), VO (IV), and Zn (II) Metal Complexes Derived from Novel vic‐Dioxime and Investigation of Their Antioxidant and Antibacterial Activities. Chemistry & Biodiversity. 2022:e202100768.
  • [16] Seal T. Quantitative HPLC analysis of phenolic acids, flavonoids and ascorbic acid in four different solvent extracts of two wild edible leaves, Sonchus arvensis and Oenanthe linearis of North-Eastern region in India. Journal of Applied Pharmaceutical Science. 2016;6(2):157-66.
  • [17] Ball S, Lloyd L. Agilent Hi-Plex columns for carbohydrates, alcohols, and acids. Application Note Pub. 2011;4:5990-8264.
  • [18] Tabart J, Kevers C, Pincemail J, Defraigne J-O, Dommes J. Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverages. Food chemistry. 2010;120(2):607-14.
  • [19] Yumrutas O, Sokmen A, Ozturk N. Determination of in vitro antioxidant activities and phenolic compounds of different extracts of Salvia verticillata ssp. verticillata and spp. amasiaca from Turkey's flora. Journal of Applied Pharmaceutical Science. 2011;1(10):43.
  • [20] Fotovvat M, Radjabian T, Saboora A. HPLC fingerprint of important phenolic compounds in some Salvia L. species from Iran. Records of Natural Products. 2018;13(1).
  • [21] Lamani S, Anu-Appaiah KA, Murthy HN, Dewir YH, Rikisahedew JJ. Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp. Horticulturae. 2022;8(1):67.
  • [22] Angonese M, Motta GE, de Farias NS, Molognoni L, Daguer H, Brugnerotto P, et al. Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities. LWT. 2021;149:111924.
  • [23] Hu W, Sun DW, Pu H, Pan T. Recent developments in methods and techniques for rapid monitoring of sugar metabolism in fruits. Comprehensive reviews in food science and food safety. 2016;15(6):1067-79.
Yıl 2022, , 23 - 29, 28.12.2022
https://doi.org/10.46810/tdfd.1099664

Öz

Kaynakça

  • [1] Lu Y, Foo LY. Polyphenolics of Salvia—a review. Phytochemistry. 2002;59(2):117-40.
  • [2] Jeshvaghani ZA, Rahimmalek M, Talebi M, Goli SAH. Comparison of total phenolic content and antioxidant activity in different Salvia species using three model systems. Industrial Crops and Products. 2015;77:409-14.
  • [3] Zengin G, Llorent-Martínez EJ, Fernández-de Córdova ML, Bahadori MB, Mocan A, Locatelli M, et al. Chemical composition and biological activities of extracts from three Salvia species: S. blepharochlaena, S. euphratica var. leiocalycina, and S. verticillata subsp. amasiaca. Industrial Crops and Products. 2018;111:11-21.
  • [4] Mervić M, Bival Štefan M, Kindl M, Blažeković B, Marijan M, Vladimir-Knežević S. Comparative Antioxidant, Anti-Acetylcholinesterase and Anti-α-Glucosidase Activities of Mediterranean Salvia Species. Plants. 2022;11(5):625.
  • [5] Tosun M, Ercisli S, Sengul M, Ozer H, Polat T, Ozturk E. Antioxidant properties and total phenolic content of eight Salvia species from Turkey. Biological Research. 2009;42(2):175-81.
  • [6] Scott G. Antioxidants. Bulletin of the Chemical Society of Japan. 1988;61(1):165-70.
  • [7] Zupko I, Hohmann J, Rédei D, Falkay G, Janicsák G, Máthé I. Antioxidant activity of leaves of Salvia species in enzyme-dependent and enzyme-independent systems of lipid peroxidation and their phenolic constituents. Planta Medica. 2001;67(04):366-8.
  • [8] Schwarz K, Ternes W. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1992;195(2):99-103.
  • [9] Raheem SMA. Evaluate the Efficiency of Sage (Salvia Officinalis) and Curcumin Mouthwash in the Treatment of Recurrent Aphthous Stomatitis (Comparative Study). Al-Rafidain University College For Sciences. 2021(48).
  • [10] Vitaglione P, Barone Lumaga R, Ferracane R, Radetsky I, Mennella I, Schettino R, et al. Curcumin bioavailability from enriched bread: the effect of microencapsulated ingredients. Journal of Agricultural and Food Chemistry. 2012;60(13):3357-66.
  • [11] Savcı A, Koçpınar E, Alan Y, Kurşat M. Antioxidant, antimicrobial, and DNA protection activities of some Tanacetum species and phenolic richness in their ethanolic extracts. International Food Research Journal. 2020;27(1).
  • [12] Apak R, Güçlü K, Özyürek M, Esin Karademir S, Erçağ E. The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. International journal of food sciences and nutrition. 2006;57(5-6):292-304.
  • [13] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free radical biology and medicine. 1999;26(9-10):1231-7. [14] Koçpınar EF, Kürşat M, Savcı A, Yusuf A. Some biological properties of ethanol extract prepared from the aerial parts of Scutellaria albida L. subsp. condensata (Rech. f.) JR Edm. Bitlis Eren University Journal of Science and Technology. 2020;10(2):43-8.
  • [15] Alhafez A, Savci A, Alan Y, Söylemez R, Kilic A. Preparation of Cu (II), Ni (II), Ti (IV), VO (IV), and Zn (II) Metal Complexes Derived from Novel vic‐Dioxime and Investigation of Their Antioxidant and Antibacterial Activities. Chemistry & Biodiversity. 2022:e202100768.
  • [16] Seal T. Quantitative HPLC analysis of phenolic acids, flavonoids and ascorbic acid in four different solvent extracts of two wild edible leaves, Sonchus arvensis and Oenanthe linearis of North-Eastern region in India. Journal of Applied Pharmaceutical Science. 2016;6(2):157-66.
  • [17] Ball S, Lloyd L. Agilent Hi-Plex columns for carbohydrates, alcohols, and acids. Application Note Pub. 2011;4:5990-8264.
  • [18] Tabart J, Kevers C, Pincemail J, Defraigne J-O, Dommes J. Evaluation of spectrophotometric methods for antioxidant compound measurement in relation to total antioxidant capacity in beverages. Food chemistry. 2010;120(2):607-14.
  • [19] Yumrutas O, Sokmen A, Ozturk N. Determination of in vitro antioxidant activities and phenolic compounds of different extracts of Salvia verticillata ssp. verticillata and spp. amasiaca from Turkey's flora. Journal of Applied Pharmaceutical Science. 2011;1(10):43.
  • [20] Fotovvat M, Radjabian T, Saboora A. HPLC fingerprint of important phenolic compounds in some Salvia L. species from Iran. Records of Natural Products. 2018;13(1).
  • [21] Lamani S, Anu-Appaiah KA, Murthy HN, Dewir YH, Rikisahedew JJ. Analysis of Free Sugars, Organic Acids, and Fatty Acids of Wood Apple (Limonia acidissima L.) Fruit Pulp. Horticulturae. 2022;8(1):67.
  • [22] Angonese M, Motta GE, de Farias NS, Molognoni L, Daguer H, Brugnerotto P, et al. Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities. LWT. 2021;149:111924.
  • [23] Hu W, Sun DW, Pu H, Pan T. Recent developments in methods and techniques for rapid monitoring of sugar metabolism in fruits. Comprehensive reviews in food science and food safety. 2016;15(6):1067-79.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Sağlık Kurumları Yönetimi
Bölüm Makaleler
Yazarlar

Züleyha Almaz 0000-0002-4532-4311

Yayımlanma Tarihi 28 Aralık 2022
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Almaz, Z. (2022). Phenolic Compounds, Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L. Türk Doğa Ve Fen Dergisi, 11(4), 23-29. https://doi.org/10.46810/tdfd.1099664
AMA Almaz Z. Phenolic Compounds, Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L. TDFD. Aralık 2022;11(4):23-29. doi:10.46810/tdfd.1099664
Chicago Almaz, Züleyha. “ Organic Acid Profiles and Antioxidant Potential of Salvia Verticillata L”. Türk Doğa Ve Fen Dergisi 11, sy. 4 (Aralık 2022): 23-29. https://doi.org/10.46810/tdfd.1099664.
EndNote Almaz Z (01 Aralık 2022) Phenolic Compounds, Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L. Türk Doğa ve Fen Dergisi 11 4 23–29.
IEEE Z. Almaz, “ Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L”., TDFD, c. 11, sy. 4, ss. 23–29, 2022, doi: 10.46810/tdfd.1099664.
ISNAD Almaz, Züleyha. “ Organic Acid Profiles and Antioxidant Potential of Salvia Verticillata L”. Türk Doğa ve Fen Dergisi 11/4 (Aralık 2022), 23-29. https://doi.org/10.46810/tdfd.1099664.
JAMA Almaz Z. Phenolic Compounds, Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L. TDFD. 2022;11:23–29.
MLA Almaz, Züleyha. “ Organic Acid Profiles and Antioxidant Potential of Salvia Verticillata L”. Türk Doğa Ve Fen Dergisi, c. 11, sy. 4, 2022, ss. 23-29, doi:10.46810/tdfd.1099664.
Vancouver Almaz Z. Phenolic Compounds, Organic Acid Profiles and Antioxidant Potential of Salvia verticillata L. TDFD. 2022;11(4):23-9.