EVALUATION OF POLYPHENOLIC PROFILE AND ANTIOXIDANT
ACTIVITY FOR SOME SALVIA SPECIES
DANIELA HANGANU 1, NELI-KINGA OLAH 2, CARMEN ELENA POP 1*, LAURIAN VLASE 1, ILIOARA ONIGA 1, NINA CIOCARLAN 3, ALINA MATEI 4, CRISTINA PUȘCAȘ 4, RADU SILAGHI-DUMITRESCU 4, DANIELA BENEDEC 1
1Faculty of Pharmacy, “Iuliu Haţieganu” University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca, Romania
2Faculty of Pharmacy, “Vasile Goldiș” West University of Arad, 86 L. Rebreanu Street, Arad, Romania; SC PlantExtrakt SRL,
Rădaia, Cluj County, Romania
3Botanical Garden, Sciences Academy Republic of Moldova, Chișinău, Republic of Moldova
4“Babeș-Bolyai” University, 11 A. Janos Street, Cluj-Napoca, Romania
*corresponding author: carmen.pop@umfcluj.ro
DownloadDownload Full Article

Abstract:
The polyphenolic composition and antioxidant capacity of some Salvia L. species (S. aetiopsis, S. austriaca, S. sclarea, S
nutans, S. verticilatta and S. nemorosa) were the goals of this study. Analysis of polyphenols was performed by a
HPLC/UV/MS method and was achieved on the ethanolic extracts obtained from aerial parts of the plants, collected from the
spontaneous Flora of Republic of Moldova. The total polyphenolic, flavonoids and caffeic acid derivatives content were
measured by spectrophotometric methods. In vitro antioxidant activity of these extracts was evaluated using DPPH (α,α-
diphenyl-β-picrylhydrazyl), FRAP (ferric reducing antioxidant power) and HAPX (Haemoglobin/Ascorbate Peroxidase
Activity Inhibition) methods. The polyphenolic profile of these species revealed the common components (caffeic acid, pcumaric
acid, isoquercitrin, hyperoside, luteolin, apigenin) and other non-common compounds (caftaric acid, chlorogenic
acid, ferulic acid, rutin, quercitrin, quercetin, kaempferol). The highest antioxidant capacity was revealed by S. verticillata.
All studied Salvia species contain significant amounts of polyphenolic compounds (22.25 - 118.75 mg GAE/g dry weight
material plant) and may be used as important source of natural antioxidants along with the most famous S. officinalis.






Top