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

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dc.contributor.author Mekhaldi, Abdelkader
dc.contributor.author Bouznad, Ahcene
dc.contributor.author Hamoum, Hakim
dc.contributor.author Djibaoui, Rachid
dc.date.accessioned 2018-07-22T18:57:19Z
dc.date.available 2018-07-22T18:57:19Z
dc.date.issued 2014
dc.identifier.issn 1307-6892
dc.identifier.uri http://hdl.handle.net/123456789/704
dc.description.abstract —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. en_US
dc.language.iso en en_US
dc.publisher scholar.waset.org en_US
dc.relation.ispartofseries num 11;vol 8
dc.subject Antibacterial, Antioxidant, Flavonoid, Polyphenol, Salvia officinalis. en_US
dc.title Phytochemical Study and Biological Activity of Sage (Salvia officinalis L.) en_US
dc.type Article en_US

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