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Common sage (Salvia officinalis) is a well-known source of antioxidants and other bioactive compounds, while many other species within the Salvia genus have been poorly studied. The total content of phenolic compounds (TPC) and antioxidant capacity indicators were evaluated for the extracts of 10 Salvia spp. consecutively isolated by supercritical carbon dioxide (SFE-CO2) and pressurized liquid extraction with ethanol and water. Antioxidant properties of solid plant material were evaluated by the direct antioxidant capacity measurement by the so-called QUENCHER method. Total antioxidant capacity values were calculated by integrating the results obtained for all extracts and the whole plant material. TPC and antioxidant capacity of the extracts were greatly dependent on the plant species and extraction solvent. Ethanol extracts possessed significantly higher antioxidant capacity and TPC comparing to the extracts isolated with other solvents. In general, all studied Salvia species demonstrated strong antioxidant capacity; however, the antioxidant potential of such species as S. forsskaolii and S. verticillata was the highest and comparable with that of S. officinalis. The majority of studied Salvia species may be considered as promising sources of functional ingredients to be used in human nutrition for functional food and nutraceutical formulations.

Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS(•+) (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional ingredients. Bran extracts significantly increased the indicators of antioxidant potential of meat products and their global antioxidant response (GAR) during physiological in vitro digestion. The extracts also inhibited the formation of oxidation products, hexanal and malondialdehyde, of hamburgers during their storage; however, they did not have significant effect on the growth of microorganisms. Hamburgers with 0.8% wheat bran extract demonstrated the highest antioxidant potential. Some effects of bran extracts on other quality characteristics such as pH, color, formation of metmyoglobin were also observed, however, these effects did not have negative influence on the overall sensory evaluation score of hamburgers. Consequently, the use of bran extracts in meat products may be considered as promising means of increasing oxidative product stability and enriching with functional ingredients which might possess health benefits.

The composition of volatile compounds isolated from ten Salvia spp., namely S. amplexicaulis, S. austriaca, S. forsskaolei, S. glutinosa, S. nemorosa, S. officinalis, S. pratensis, S. sclarea, S. dumetorum and S. verticillata, by simultaneous distillation/extraction in a Likens‐Nickerson apparatus (L‐N) and supercritical fluid extraction with carbon dioxide (SFE‐CO2) is reported. S. officinalis and S. sclarea are the most thoroughly studied Salvia spp., whereas other selected in this study Salvia spp. remain underinvestigated; to the best of our knowledge, there are no available publications on the composition of volatiles in S. forsskaolei and S. dumetorum. It was demonstrated that S. officinalis accumulates the highest amount of volatiles compounds, followed by S. sclarea; while other studied species are poor sources of volatiles. Regarding extraction method, the amount of volatiles isolated from 1 kg of dried plant material by SFE‐CO2 was 1.4–5.9 times lower comparing to L‐N method, most likely due to the losses of volatiles with exhausting from the system CO2 after depressurizing extraction equipment. Taking into account these findings, further studies should be focused on improving the method of collection of volatiles in SFE‐CO2 process and on the determination of other, non‐volatile valuable compounds, which may be present in the lipophilic CO2 extracts of under‐investigated Salvia spp.