Phytochemical characterization, and antioxidant and antimicrobial activities of essential oil from leaves of the common sage Salvia officinalis L. from Abha, Saudi Arabia

Abstract

BackgroundThe composition and activities of essential oil of common sage from Saudi Arabia have not yet been reported.ObjectivesTo analyze the composition and antibacterial and antioxidant activities of essential oil from leaves of the common sage Salvia officinalis L. from Abha, Saudi Arabia.MethodsEssential oil was extracted from the leaves of S. officinalis by hydrodistillation, and its composition was analyzed using gas chromatography and mass spectrometry. Phenolics and flavonoids were determined using gallic acid and quercetin standards. Antioxidant activity was determined using a 2,2-diphenyl-1-picrylhydrazyl radical scavenging method. Activity against various gram-positive and gram-negative bacteria was determined by disk diffusion and microdilution.ResultsThe yield of essential oil was 3.24 ± 0.55% (w/dry weight). Major compounds identified were camphor (20.3%), 1,8-cineole (15.0%), α-thujone (14.9%), viridiflorol (9.9%), carvone (6.2%), and β-thujone (5.7%). Phenolic content was 134.3 ± 17.61 μg/mL and flavonoid content was 119.5 ± 18.75 μg/mL. Antioxidant IC50 was 970 ± 5.5 μg/mL. The highest gram-positive antibacterial activity was for Bacillus subtilis and the highest gram-negative activity was for Escherichia coli. Minimum inhibitory concentrations ranged from 62.2 ± 3.9 to 1398.1 ± 50.7 μg/mL for gram-positive bacteria and from 323.4 ± 69.5 to 968.4 ± 120.6 μg/mL for gram-negative bacteria. Minimum bactericidal concentrations ranged from 120.3 ± 7.6 to 1387.4 ± 161.8 μg/mL for gram-positive bacteria and from 386 ± 8.3 to 1225.2 ± 100.9 μg/mL for gram-negative bacteria.ConclusionsEssential oil of S. officinalis L. from Abha, Saudi Arabia, showed compositional, antioxidant, and antibacterial properties generally consistent with essential oil of S. officinalis L. from other locations as reported in the literature.

Essential Oils from Fruit and Vegetables, Aromatic Herbs, and Spices: Composition, Antioxidant, and Antimicrobial Activities

“…Following them is S. lavandulifolia EO. It has demonstrated higher IC 50 than other S. lavandulifolia leaves EO obtained by hydro-distillation (IC 50 : 0.97–8.31 mg/mL) [ 41 , 42 ]. This lower antioxidant activity can be attributed to the inversion in amount in the major compounds, namely camphor (20.3–33.6%) > eucalyptol (15.0–22.2%) > α-thujene (14.9–21.4%) in front of eucalyptol > camphor > camphene that are found in our S. lavandulifolia EO.…”

Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods

“…The antioxidant activities were measured by DPPH assay, modified from a previous study [23]. VCO extraction was done by dissolving 10 g oil in 50 ml hexane, and the solution was extracted with 20 ml of 60% methanol, then evaporated using a rotary evaporator at 60ºC.…”

Natural Compounds of Salvia L. Genus and Molecular Mechanism of Their Biological Activity

“…The EO of S. officinalis inhibited the 5-LOX (IC50 = 36.15 ± 1.27 mg/L) enzyme, which can possibly be explained by the presence of 1,8-cineole (22.22%), myrcene (0.96%), β-caryophyllene (0.27%), α-pinene (1.71%), β-pinene (1.29%), camphene (4.88%) and borneol (2.64%), which were previously shown to be involved in the treatment of certain inflammations and effectively inhibit the named enzyme [116,117].…”