In vitro antioxidant properties and phenolic composition of Salvia virgata Jacq. from Turkey


KOŞAR M. , Goger F., Baser K. H. C.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.56, ss.2369-2374, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 56 Konu: 7
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1021/jf073516b
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Sayfa Sayıları: ss.2369-2374

Özet

Antioxidant activities and phenolic compositions of the active fractions of Salvia virgata Jacq. (Lamiaceae) from Turkey were examined. The aerial part of S. virgata was extracted with different solvents in an order of increasing polarity such as hexane, ethyl acetate, methanol, and 50% aqueous methanol using a Soxhlet apparatus. Water extract was also prepared from S. virgata by reflux. All solvent fractions were investigated for their total phenolic contents, total flavonoids, flavonols, qualitative-quantitative compositions (by HPLC-PDA analysis), iron(III) reductive activities, free radical scavenging activities (using DPPH center dot), and effect upon linoleic acid peroxidation activities; also, the peroxidation level was determined by the TBA method. The results of activity tests given as IC50 values were estimated from nonlinear algorithm and compared with standards, viz., butylated hydroxytoluene, ascorbic acid, and gallic acid. Polar fractions were found to be more active for free radical activity whereas nonpolar fractions protected the peroxidation of linoleic acid. Rosmarinic acid was the most abundant component in the extracts, followed by caffeic acid and lutelin-7-O-glycoside.