DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L.

Ayşegül Türk Baydır; Amir Soltanbeigi; Rukiye Saygılı Canlıdinç; Mehmet Selçuk Erdoğan

Research Article

Year 2021, Volume: 4 Issue: 1, 95 - 100, 31.07.2021

Ayşegül Türk Baydır Amir Soltanbeigi Rukiye Saygılı Canlıdinç Mehmet Selçuk Erdoğan

Abstract

References

1. Baştürk, A., Ceylan, M. M., Çavuş, M., Boran, G., & Javidipour, I. (2018). Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT - Food Science and Technology, 89(November 2017), 358–364. https://doi.org/10.1016/j.lwt.2017.11.005
2. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensm.-Wiss. u.-Technol, 30(28), 25–30.
3. Choe, E., & Min, D. B. (2006). Comprehensive Reviews in Food Science and Food Safety Mechanisms and Factors for Edible Oil Oxidation. 5, 169–186.
4. Dıraman, H., & Baydır, A. T. (2017). Yağların Oksidasyon Kararlılıklarının Tespit Edilmesinde Kullanılan Hızlandırılmış Stabilite Metotları ve Bu Metotların Karşılaştırılması(1).pdf. Gıda ve Yem Bilimi Teknoloji Dergisi, 18(2), 34–41.
5. Duman, E., Baydır, A. T., & Duman, S. (2015). Kocatepe Veteriner Dergisi Ayçiçek Yağının Oksidasyon Kararlılığına Retinol Palmitat ’ ın Etkisinin. Kocatepe Veterinary Journal, 8, 33–38. https://doi.org/10.5578/kvj.9158
6. Farhat, M. Ben, Chaouch-Hamada, R., Sotomayor, J. A., Landoulsi, A., & Jordán, M. J. (2014). Antioxidant potential of Salvia officinalis L. residues as affected by the harvesting time. Industrial Crops and Products, 54, 78–85. https://doi.org/10.1016/j.indcrop.2014.01.001
7. Frankel, E. N. (1985). Flavor Chemistry of Fats and Oils (D. B. Min & Thomas A. Smouse (eds.)
8. Gertz, C., & Kochha, S. P. (2001). A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature. Oléagineux, Corps Gras, Lipides, 8(1), 82–88.
9. Ghorbani, A., & Esmaeilizadeh, M. (2017). Pharmacological properties of Salvia officinalis and its components. Journal of Traditional and Complementary Medicine, 7(4), 433–440. https://doi.org/10.1016/j.jtcme.2016.12.014
10. Hasanein, P., Felehgari, Z., & Emamjomeh, A. (2016). Preventive effects of Salvia officinalis L. against learning and memory deficit induced by diabetes in rats: Possible hypoglycaemic and antioxidant mechanisms. Neuroscience Letters, 622, 72–77. https://doi.org/10.1016/j.neulet.2016.04.045
11. Hassan, S. T. S., Švajdlenka, E., Rengasamy, K. R. R., Melichárková, R., & Pandian, S. K. (2019). The metabolic profile of essential oils and assessment of anti-urease activity by ESI-mass spectrometry of Salvia officinalis L. South African Journal of Botany, 120, 175–178. https://doi.org/10.1016/j.sajb.2018.04.023
12. Hassiotis, C. N. (2018). The role of aromatic Salvia officinalis L. on the development of two mycorrhizal fungi. Biochemical Systematics and Ecology, 77, 61–67. https://doi.org/10.1016/j.bse.2018.01.004
13. Khiya, Z., Hayani, M., Gamar, A., Kharchouf, S., Amine, S., Berrekhis, F., Bouzoubae, A., Zair, T., & El Hilali, F. (2019). Valorization of the Salvia officinalis L. of the Morocco bioactive extracts: Phytochemistry, antioxidant activity and corrosion inhibition. Journal of King Saud University - Science, 31(3), 322–335. https://doi.org/10.1016/j.jksus.2018.11.008
14. Li, L., Wei, S., Zhu, T., Xue, G., Xu, D., Wang, W., Wang, X., Luo, J., & Kong, L. (2019). Anti-inflammatory norabietane diterpenoids from the leaves of Salvia officinalis L. Journal of Functional Foods, 54(November 2018), 154–163. https://doi.org/10.1016/j.jff.2019.01.020
15. Locatelli, M., Gindro, R., Travaglia, F., Coïsson, J. D., Rinaldi, M., & Arlorio, M. (2009). Study of the DPPH{radical dot}-scavenging activity: Development of a free software for the correct interpretation of data. Food Chemistry, 114(3), 889–897. https://doi.org/10.1016/j.foodchem.2008.10.035
16. Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., & Ferreira, I. C. F. R. (2014). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry, 170, 378–385. https://doi.org/10.1016/j.foodchem.2014.08.096
17. Mayer, B., Baggio, C. H., Freitas, C. S., dos Santos, A. C., Twardowschy, A., Horst, H., Pizzolatti, M. G., Micke, G. A., Heller, M., dos Santos, É. P., Otuki, M. F., & Marques, M. C. A. (2009). Gastroprotective constituents of Salvia officinalis L. Fitoterapia, 80(7), 421–426. https://doi.org/10.1016/j.fitote.2009.05.015
18. Moura-Alves, M., Gouveia, A. R., de Almeida, J. M. M. M., Monteiro-Silva, F., Silva, J. A., & Saraiva, C. (2020). Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures. Lwt, 132(January), 1–7. https://doi.org/10.1016/j.lwt.2020.109896
19. Poiana, M. A. (2012). Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. International Journal of Molecular Sciences, 13(7), 9240–9259. https://doi.org/10.3390/ijms13079240
20. Roy, L. G., Arabshahi-Delouee, S., & Urooj, A. (2010). Antioxidant efficacy of mulberry (Morus Indica L.) leaves extract and powder in edible oil. International Journal of Food Properties, 13(1), 1–9. https://doi.org/10.1080/10942910802120139
21. Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., & Bruno, M. (2013). Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55, 42–47. https://doi.org/10.1016/j.fct.2012.12.036
22. Sookto, T., Srithavaj, T., Thaweboon, S., Thaweboon, B., & Shresthaa, B. (2013). In vitro effects of Salvia officinalis L. essential oil on Candida albicans. Asian Pacific Journal of Tropical Biomedicine, 3(5), 376–380.
23. Tinello, F., & Lante, A. (2020). Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. Lwt, 131(February), 109797. https://doi.org/10.1016/j.lwt.2020.109797
24. Tundis, R., Tenuta, M. C., Loizzo, M. R., Bonesi, M., Menichini, F., & Duthie, G. (2017). Natural compounds and vegetable powders improve the stability and antioxidant properties of Brassica napus L. var. oleifera (rapeseed) oil. European Journal of Lipid Science and Technology, 119(4). https://doi.org/10.1002/ejlt.201600228
25. Verma, R. S., Padalia, R. C., & Chauhan, A. (2015). Harvesting season and plant part dependent variations in the essential oil composition of Salvia officinalis L. grown in northern India. Journal of Herbal Medicine, 5(3), 165–171. https://doi.org/10.1016/j.hermed.2015.04.004
26. Wang, Y. Z., Fu, S. G., Wang, S. Y., Yang, D. J., Wu, Y. H. S., & Chen, Y. C. (2018). Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil. LWT - Food Science and Technology, 89(November 2017), 210–216. https://doi.org/10.1016/j.lwt.2017.10.055
27. Wei, Z. F., Zhao, R. N., Dong, L. J., Zhao, X. Y., Su, J. X., Zhao, M., Li, L., Bian, Y. J., & Zhang, L. J. (2018). Dual-cooled solvent-free microwave extraction of Salvia officinalis L. essential oil and evaluation of its antimicrobial activity. Industrial Crops and Products, 120(January), 71–76. https://doi.org/10.1016/j.indcrop.2018.04.058
28. Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141–147.

DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L.

Year 2021, Volume: 4 Issue: 1, 95 - 100, 31.07.2021

Ayşegül Türk Baydır Amir Soltanbeigi Rukiye Saygılı Canlıdinç Mehmet Selçuk Erdoğan

Abstract

In this study the essential oil component of Salvia officinalis which was grown in Afyonkarahisar/Turkey were analyzed by GC-MS/FID. According to results, the major components of essential oil were α-thujone 19.89%, camphor 15.72%, borneol 12.86%, 1,8-cineole 12.06%. The total phenolic content of the plant leaves was calculated as 0.324g 100g-1 in terms of caffeic acid. According to DPPH analysis of the inhibition value of 0.01 g ml-1 sage methyl alcohol extraction was reported as 76.91%. In addition, while the refined sunflower oils induction period was 1.36h at rancimat conditions at 120 ⁰C, it was 2.17h when 2% S. officinalis was added and waited one week. In other words, sage increases the oxidation stability of refined sunflower oil and extends shelf life. For this purpose, it is concluded that sage can be used as natural antioxidant for refined sunflower oil.

Keywords

DPPH, essential oil, oxidation stability, phenologic content, rancimant, Salvia officinalis

References

1. Baştürk, A., Ceylan, M. M., Çavuş, M., Boran, G., & Javidipour, I. (2018). Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT - Food Science and Technology, 89(November 2017), 358–364. https://doi.org/10.1016/j.lwt.2017.11.005
2. Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensm.-Wiss. u.-Technol, 30(28), 25–30.
3. Choe, E., & Min, D. B. (2006). Comprehensive Reviews in Food Science and Food Safety Mechanisms and Factors for Edible Oil Oxidation. 5, 169–186.
4. Dıraman, H., & Baydır, A. T. (2017). Yağların Oksidasyon Kararlılıklarının Tespit Edilmesinde Kullanılan Hızlandırılmış Stabilite Metotları ve Bu Metotların Karşılaştırılması(1).pdf. Gıda ve Yem Bilimi Teknoloji Dergisi, 18(2), 34–41.
5. Duman, E., Baydır, A. T., & Duman, S. (2015). Kocatepe Veteriner Dergisi Ayçiçek Yağının Oksidasyon Kararlılığına Retinol Palmitat ’ ın Etkisinin. Kocatepe Veterinary Journal, 8, 33–38. https://doi.org/10.5578/kvj.9158
6. Farhat, M. Ben, Chaouch-Hamada, R., Sotomayor, J. A., Landoulsi, A., & Jordán, M. J. (2014). Antioxidant potential of Salvia officinalis L. residues as affected by the harvesting time. Industrial Crops and Products, 54, 78–85. https://doi.org/10.1016/j.indcrop.2014.01.001
7. Frankel, E. N. (1985). Flavor Chemistry of Fats and Oils (D. B. Min & Thomas A. Smouse (eds.)
8. Gertz, C., & Kochha, S. P. (2001). A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature. Oléagineux, Corps Gras, Lipides, 8(1), 82–88.
9. Ghorbani, A., & Esmaeilizadeh, M. (2017). Pharmacological properties of Salvia officinalis and its components. Journal of Traditional and Complementary Medicine, 7(4), 433–440. https://doi.org/10.1016/j.jtcme.2016.12.014
10. Hasanein, P., Felehgari, Z., & Emamjomeh, A. (2016). Preventive effects of Salvia officinalis L. against learning and memory deficit induced by diabetes in rats: Possible hypoglycaemic and antioxidant mechanisms. Neuroscience Letters, 622, 72–77. https://doi.org/10.1016/j.neulet.2016.04.045
11. Hassan, S. T. S., Švajdlenka, E., Rengasamy, K. R. R., Melichárková, R., & Pandian, S. K. (2019). The metabolic profile of essential oils and assessment of anti-urease activity by ESI-mass spectrometry of Salvia officinalis L. South African Journal of Botany, 120, 175–178. https://doi.org/10.1016/j.sajb.2018.04.023
12. Hassiotis, C. N. (2018). The role of aromatic Salvia officinalis L. on the development of two mycorrhizal fungi. Biochemical Systematics and Ecology, 77, 61–67. https://doi.org/10.1016/j.bse.2018.01.004
13. Khiya, Z., Hayani, M., Gamar, A., Kharchouf, S., Amine, S., Berrekhis, F., Bouzoubae, A., Zair, T., & El Hilali, F. (2019). Valorization of the Salvia officinalis L. of the Morocco bioactive extracts: Phytochemistry, antioxidant activity and corrosion inhibition. Journal of King Saud University - Science, 31(3), 322–335. https://doi.org/10.1016/j.jksus.2018.11.008
14. Li, L., Wei, S., Zhu, T., Xue, G., Xu, D., Wang, W., Wang, X., Luo, J., & Kong, L. (2019). Anti-inflammatory norabietane diterpenoids from the leaves of Salvia officinalis L. Journal of Functional Foods, 54(November 2018), 154–163. https://doi.org/10.1016/j.jff.2019.01.020
15. Locatelli, M., Gindro, R., Travaglia, F., Coïsson, J. D., Rinaldi, M., & Arlorio, M. (2009). Study of the DPPH{radical dot}-scavenging activity: Development of a free software for the correct interpretation of data. Food Chemistry, 114(3), 889–897. https://doi.org/10.1016/j.foodchem.2008.10.035
16. Martins, N., Barros, L., Santos-Buelga, C., Henriques, M., Silva, S., & Ferreira, I. C. F. R. (2014). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry, 170, 378–385. https://doi.org/10.1016/j.foodchem.2014.08.096
17. Mayer, B., Baggio, C. H., Freitas, C. S., dos Santos, A. C., Twardowschy, A., Horst, H., Pizzolatti, M. G., Micke, G. A., Heller, M., dos Santos, É. P., Otuki, M. F., & Marques, M. C. A. (2009). Gastroprotective constituents of Salvia officinalis L. Fitoterapia, 80(7), 421–426. https://doi.org/10.1016/j.fitote.2009.05.015
18. Moura-Alves, M., Gouveia, A. R., de Almeida, J. M. M. M., Monteiro-Silva, F., Silva, J. A., & Saraiva, C. (2020). Behavior of Listeria monocytogenes in beef Sous vide cooking with Salvia officinalis L. essential oil, during storage at different temperatures. Lwt, 132(January), 1–7. https://doi.org/10.1016/j.lwt.2020.109896
19. Poiana, M. A. (2012). Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. International Journal of Molecular Sciences, 13(7), 9240–9259. https://doi.org/10.3390/ijms13079240
20. Roy, L. G., Arabshahi-Delouee, S., & Urooj, A. (2010). Antioxidant efficacy of mulberry (Morus Indica L.) leaves extract and powder in edible oil. International Journal of Food Properties, 13(1), 1–9. https://doi.org/10.1080/10942910802120139
21. Russo, A., Formisano, C., Rigano, D., Senatore, F., Delfine, S., Cardile, V., Rosselli, S., & Bruno, M. (2013). Chemical composition and anticancer activity of essential oils of Mediterranean sage (Salvia officinalis L.) grown in different environmental conditions. Food and Chemical Toxicology, 55, 42–47. https://doi.org/10.1016/j.fct.2012.12.036
22. Sookto, T., Srithavaj, T., Thaweboon, S., Thaweboon, B., & Shresthaa, B. (2013). In vitro effects of Salvia officinalis L. essential oil on Candida albicans. Asian Pacific Journal of Tropical Biomedicine, 3(5), 376–380.
23. Tinello, F., & Lante, A. (2020). Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. Lwt, 131(February), 109797. https://doi.org/10.1016/j.lwt.2020.109797
24. Tundis, R., Tenuta, M. C., Loizzo, M. R., Bonesi, M., Menichini, F., & Duthie, G. (2017). Natural compounds and vegetable powders improve the stability and antioxidant properties of Brassica napus L. var. oleifera (rapeseed) oil. European Journal of Lipid Science and Technology, 119(4). https://doi.org/10.1002/ejlt.201600228
25. Verma, R. S., Padalia, R. C., & Chauhan, A. (2015). Harvesting season and plant part dependent variations in the essential oil composition of Salvia officinalis L. grown in northern India. Journal of Herbal Medicine, 5(3), 165–171. https://doi.org/10.1016/j.hermed.2015.04.004
26. Wang, Y. Z., Fu, S. G., Wang, S. Y., Yang, D. J., Wu, Y. H. S., & Chen, Y. C. (2018). Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil. LWT - Food Science and Technology, 89(November 2017), 210–216. https://doi.org/10.1016/j.lwt.2017.10.055
27. Wei, Z. F., Zhao, R. N., Dong, L. J., Zhao, X. Y., Su, J. X., Zhao, M., Li, L., Bian, Y. J., & Zhang, L. J. (2018). Dual-cooled solvent-free microwave extraction of Salvia officinalis L. essential oil and evaluation of its antimicrobial activity. Industrial Crops and Products, 120(January), 71–76. https://doi.org/10.1016/j.indcrop.2018.04.058
28. Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141–147.

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Details

Primary Language	English
Subjects	Engineering, Food Engineering
Journal Section	Articles
Authors	Ayşegül Türk Baydır Amir Soltanbeigi 0000-0002-8791-0482 Rukiye Saygılı Canlıdinç 0000-0002-3942-3196 Mehmet Selçuk Erdoğan 0000-0002-0423-6972
Publication Date	July 31, 2021
Published in Issue	Year 2021 Volume: 4 Issue: 1

Cite

APA	Türk Baydır, A., Soltanbeigi, A., Saygılı Canlıdinç, R., Erdoğan, M. S. (2021). DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L. Bartın University International Journal of Natural and Applied Sciences, 4(1), 95-100.
AMA	Türk Baydır A, Soltanbeigi A, Saygılı Canlıdinç R, Erdoğan MS. DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L. JONAS. July 2021;4(1):95-100.
Chicago	Türk Baydır, Ayşegül, Amir Soltanbeigi, Rukiye Saygılı Canlıdinç, and Mehmet Selçuk Erdoğan. “DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L”. Bartın University International Journal of Natural and Applied Sciences 4, no. 1 (July 2021): 95-100.
EndNote	Türk Baydır A, Soltanbeigi A, Saygılı Canlıdinç R, Erdoğan MS (July 1, 2021) DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L. Bartın University International Journal of Natural and Applied Sciences 4 1 95–100.
IEEE	A. Türk Baydır, A. Soltanbeigi, R. Saygılı Canlıdinç, and M. S. Erdoğan, “DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L”., JONAS, vol. 4, no. 1, pp. 95–100, 2021.
ISNAD	Türk Baydır, Ayşegül et al. “DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L”. Bartın University International Journal of Natural and Applied Sciences 4/1 (July 2021), 95-100.
JAMA	Türk Baydır A, Soltanbeigi A, Saygılı Canlıdinç R, Erdoğan MS. DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L. JONAS. 2021;4:95–100.
MLA	Türk Baydır, Ayşegül et al. “DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L”. Bartın University International Journal of Natural and Applied Sciences, vol. 4, no. 1, 2021, pp. 95-100.
Vancouver	Türk Baydır A, Soltanbeigi A, Saygılı Canlıdinç R, Erdoğan MS. DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L. JONAS. 2021;4(1):95-100.

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