Phytochemical Study and Biological Activity of Sage (Salvia officinalis L.)

This study presents an attempt to evaluate the
antioxidant potential and antimicrobial activity of methanolic extract,
and essential oils prepared from the leaves of sage (Salvia officinalis
L.). The content of polyphenol in the methanolic extracts from the
leaves of Salvia officinalis was determined spectrophotometrically,
calculated as gallic acid and catechin equivalent. The essential oils
and methanol extract were also subjected to screenings for the
evaluation of their antioxidant activities using 2, 2-diphenyl-1-
picrylhydrazyl (DPPH) test. While the plant essential oils showed
only weak antioxidant activities, its methanol extract was
considerably active in DPPH (IC50 = 37.29 μg/ml) test. Appreciable
total polyphenol content (31.25 mg/g) was also detected for the plant
methanol extract as gallic acid equivalent in the Folin–Ciocalteu test.
The plant was also screened for its antimicrobial activity and good to
moderate inhibitions were recorded for its essential oils, and
methanol extracts against most of the tested microorganisms.
The present investigation revealed that this plant had rich source
of antioxidant properties. It is for this reason that sage has found
increasing application in food formulations.

• Mekhaldi Abdelkader
• Bouznad Ahcen
• Djibaoui Rachid
• Hamoum Hakim

• Antibacterial
• Antioxidant
• Flavonoid
• Polyphenol
• Salvia officinalis.

[1] D. J. Newman, G. M. Cragg, “Natural products as sources of new drugs
over the last 25 years,” Journal of Natural Products, 2007, 70, 461–477.
[2] R.M. Harley, S. Atkins, A.L. Budantsev, P.D. Cantino, B.J. Conn, R.
Grayer, M.M. Harley, R. de Kok, T. Krestovskaja, R. Morales, A.J. Paton, O. Ryding, T. Upson, “ Labiatae”. In The Families and Genera of
Vascular Plants, Lamiales”, vol. VII. Springer, Berlin, Kadereit, J.W.
(Ed.), 2004. pp. 167–282.
[3] G.P. Kamatou, N.P. Makunga , W.P. Ramogola, A.M. Viljoen, “South
African Salvia species: a review of biological activities and
Phytochemistry”. J. Ethnopharmacol. 2008, 119 (3), 664–672.
[4] M.A. Esmaeili, A. Sonboli, “Antioxidant, free radical scavenging
activities of Salvia brachyantha and its protective effect against
oxidative cardiac cell injury”. Food Chem. Toxicol. 2010, 48 (3), 846–
853.
[5] G.C. Tenore, R. Ciampaglia, N.A. Arnold, F. Piozzi, F. Napolitano, D.
Rigano, F. Senatore, “Antimicrobial and antioxidant properties of the
essential oil of Salvia lanigera from Cyprus”. Food Chem. Toxicol.
2011, 49 (1), 238–243.
[6] J. Bruneton, “Pharmacognosy, Phytochemistry, Medicinal Plants”.
Second ed., Lavoisier Publishing, Paris, 1999, pp. 540/544
[7] Y. Lu, L. Yeap Foo, “Flavonoid and phenolics glycosides from Salvia
officinalis L.”. Phytochemistry, 2000, 55, 263– 267.
[8] M. Couladis, O. Tzakou, N. Mimica-Dukić, Jančić, R., D. Stojanović,
“Essential oil of Salvia officinalis L. from Serbia and Montenegro”.
Flavor and Fragrance Journal, 2002, 17 (2), 119-126.
[9] N.E. Durling, O.J. Catchpole, J.B. Grey, R.F. Webby, K.A. Mitchell,
L.Y. Foo and N. B. Perry, “Extraction of phenolics and essential oil
from dried sage (Salvia officinalis) using ethanol-water mixtures". Food
Chemistry, 2007, 101(4), 1417-1424.
[10] C.F. Lima, P.C.R. Valentao, P.B. Andrade, R.M. Seabra, M. Fernandes-
Ferreira, C. Pereira-Wilson, “Water and methanolic extracts of Salvia
officinalis protects Hep G2 cells from t-BHP induced oxidative
damage”. Chemico- Biological Interactions, 2007, 167(2), 107-115.
[11] S. Geuenich, C. Goffinet, S. Venzk, S. Nolkemper, I. Baumann, P.
Plinkert, J. Reichling, O.T. Keppler, “Aqueous extracts from
peppermint, sage and lemon balm leaves display potent anti-HIV-1
activity by increasing the virion density”. Retrovirology, 2008, 5, 27.
[12] A.E. Edris, L. Jirovetz, G. Buchbauer, Z. Denkova, A. Stoyanova, A.
Slavchev, “Chemical Composition, Antimicrobial Activities and
Olfactoric Evaluation of a Salvia officinalis L. (Sage) Essential Oil from
Egypt”. Essent Oil Res, 2007, 19(2):186-189.
[13] G.E. Trease and W.C. Evans, “Pharmacognosy,” 11th ed. Brailliar
Tirideland Mac Millan Publishers, London; 1989.
[14] J.B. Harborne “Phytochemical Methods”. 3rd ed. Chapman and Hall Ltd.
London, 1973. p. 135-203.
[15] M. Khanavi, M. Hajimahmoodi, M. Cheraghi-Niroomand, Z. Kargar, Y.
Ajani, A. Hadjiakhoondi, M.R. Oreisi. “Comparison of antioxidant
activity and total phenolics contents in some Starchy species”. African
Journal of Biotechnology. 2009, 8 (6): 1143-47.
[16] P. Molyneux, “The use of the free radical diphenylpicrylhydrazyl
(DPPH) for estimating antioxidant activity”. Songklanakarin Journal of
Science and Technology, 2004, 25: 211–219.
[17] A. Marmonier, “Bactériologie médicale. Techniques usuelles". Chap. 4.
Antibiotiques, Technique de diffusion en gélose méthode des disques”.
© SIMEP SA-PARIS, France. 1987, 238-244
[18] S. Burt, “Essential oils: their antibacterial properties and potential
applications in foods”. International Journal of Food Microbiology,
2004, 94, 223-253.
[19] G. Piluzza, S. Bullitta, “Correlations between phenolic content and
antioxidant properties in twenty-four plant species of traditional ethnoveterinary
use in the mediterranean area”. Pharm Biol. 2011, 49 (3):
240-247.
[20] B. Tepe, D. Da ferera, A. Sokmen, M. Sokmen, M. Polissiou,
“Antimicrobial and antioxidant activities of the essential oil and various
extracts of Salvia tomentosa Miller (Lamiaceae)”. Food Chemistry”,
2005, 90: 333–340
[21] W. Zheng, S.Y. Wang, “Antioxidant activity and phenolics compounds
in selected herbs”. J Agric Food Chem, 2001, 49: 5165–5170.
[22] R.S. Cotran, V. Kumar, T. Collins, in pathological basis of diseases”. 6th
Ed. (Thomson press (I) Ltd, Noida, India), Robbin S. 1999, p.1.
[23] A.G. Schauss, X. Wu, R.L. Prior , D. Huang, J. Owens, A. Agarwal,
G.S. Jensen, A.N. Hart, E. Shanbrom, “Antioxidant capacity and other
bioactivities of the freeze-dried amazonium palm berry?
Euterpeoleraceae mart”. J. Agric. Food Chem., 2006, 54: 8604-8610.
[24] J.L. Lamaison, C. Petitjean-Freytet, A. Carnat, “Rosmarinic acid, total
hydroxycinnamic derivative contents and antioxidant activity of
medicinal Apiaceae, Boraginaceae and Lamiaceae,” Annales
Pharmaceutiques Francaises, 1990, 48, 103–108.
[25] T. Murat, E. Sezai, S. Memnune, O. Hakan, P. Taskin, O. Erdogan,
“Antioxidant properties and total phenolics content of eight Salvia
species from Turkey”. Biol. Res., 2009, 42, 175–181.
[26] M.T. Baratta, H.J.D. Dorman, S.G. Deans, D.M. Biondi, G. Ruberto,
“Chemical composition, antimicrobial and antioxidative activity of
laurel, sage, rosemary, oregano and coriander essential oils”. J. Essent.
Oil Res. 1998, 10, 618–627
[27] M.K. Fasseas, K.C. Mountzouris, P.A. Tarantilis, M. Polissiou, G.
Zervas, “Antioxidant activity in meat treated with oregano and sage
essential oils”. Food Chem. 2007, 106, 1188–1194.
[28] D.H. Markowicz Bastos, L.A. Saldanha, R.R. Catharino, A.C.H.
Sawaya, I.B.S. Cunha, P.O. Carvalho, M.N. Eberlin, “Phenolic
antioxidants identified by ESI-MS from Yerba Maté (Ilex
paraguariensis) and Green Tea” (Camelias inensis) Extracts. Molecules,
2007. 12: 423-432
[29] F.L. Yeu, T.H. Wua, L.T. Lin, T.M. Chan , C.C. Lin , “Concordance
betrveen antioxidant activités and flavonol contents in different extracts
and fractions of Cuscuta Chinencis” . Food .Chemistry, 2008, 108,455-
462.
[30] A.J. Mossi, R.L. Cansian, N. Paroul, G. Toniazzo, J.V. Oliveira , M.K.
Pierozan, “Morphological characterisation and agronomical parameters
of different species of Salvia sp. (Lamiaceae)”. Braz J. Biol. 2011, 71:
121-129.
[31] H.J.D. Dorman, S.G. Deans. “Antimicrobial agents from plants:
Antibacterial activity of plant volatile oils”. Journal of Applied
Microbiology, 2000, 88, 308–316.
[32] G. Vardar-Unlu , F. Candan, A. Sokmen, D. Daferera, M. Polissiou, M.
Sokmen, E. Donmez, B. Tepe. “Antibacterial and antioxidant activity of
the essential oil and methanol extracts of Thymus pectinatus Fisch.,
Mey. Var. pectinatus (Lamiaceae)”. Journal of Agricultural and Food
Chemistry, 2003, 51, 63–67.
[33] V. Cardile, A. Russo, C. Formisano, D. Rigano, F. Senatore, N.A.
Arnold, F. Piozzi, “Essential oils of Salvia bracteata and Salvia rubifolia
from Lebanon: chemical composition, antimicrobial activity and
inhibitory effect on human melanoma cells”. J. Ethnopharmacol”.
2009,126, 265–272.
[34] A.H. Ebrahimabadi, A. Mazoochi, F.J. Kashi, Z. Djafari-Bidgoli, H.
Batooli,. “Essential oil composition and antioxidant and antimicrobial
properties of the aerial parts of Salvia eremophila Boiss. from Iran”.
Food Chem. Toxicol. 2010, 48, 1371–1376.
[35] J. Gutirrrez, C. Barry-Ryan, P. Bourke. “The antimicrobial efficacy of
plant essential oil combinations with food ingredients”. International
Journal of Food Microbiology, 2008, 124 (1), 91-97.