Romanian Society of Pharmaceutical Sciences
 

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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

1.Faculty of Pharmacy, “Iuliu Haţieganu” University of Medicine and Pharmacy, 12 I. Creangă Street, Cluj-Napoca, Romania
2.Faculty of Pharmacy, “Vasile Goldiș” West University of Arad, 86 L. Rebreanu Street, Arad, Romania; SC PlantExtrakt SRL, Rădaia, Cluj County, Romania
3.Botanical Garden, Sciences Academy Republic of Moldova, Chișinău, Republic of Moldova
4.“Babeș-Bolyai” University, 11 A. Janos Street, Cluj-Napoca, Romania

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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.