In vitro antioxidant properties and phenolic composition of Salvia halophila Hedge from Turkey

Kosar M., Goger F., Baser K. H. C.

FOOD CHEMISTRY, vol.129, no.2, pp.374-379, 2011 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 129 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.1016/j.foodchem.2011.04.086
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.374-379
  • Erciyes University Affiliated: Yes


An endemic plant of Turkey Salvia halophila Hedge (Lamiaceae) was examined for its antioxidant activity and phenolic compositions. The aerial part of S. halophila was extracted with different solvents in an order of increasing polarity such as hexane, ethyl acetate, methanol, and 50% methanol using a Soxhlet apparatus. Water extract was also prepared from S. halophila by reflux. All solvent fractions were investigated for their total phenolic contents, flavonoids, flavonols, qualitative-quantitative compositions, iron(III) reductive activities, free radical scavenging activities and the effect upon linoleic acid peroxidation activities. The peroxidation level was also determined by the TBA method. The results of activity tests given as IC50 values were estimated from non-linear algorithm and compared with standards via BHT, ascorbic acid, gallic acid. Polar fractions were found more active among the others in free radical activity system whereas non-polar fractions protected the peroxidation of linoleic acid. Rosmarinic acid was the most abundant component, in the extracts. (C) 2011 Elsevier Ltd. All rights reserved.