Work

Salvia officinalis essential oil: Chemical analysis and evaluation of anti-enzymatic and antioxidant bioactivities

Year: 2018

Type: article

Abstract: Chemical composition of the essential oil (EO) of wild Salvia officinalis leaves collected from “La Marsa”, in the North of Tunisia was assessed. The oil was isolated by hydrodistillation in a Dean-Stark type apparatus and analyzed through a combination of GC-FID and GC–MS. The yield was 1.03% on dry basis. Eighteen constituents were identified according to their chromatographic retention indices and mass spectra, corresponding to 96.94% of present compounds. The main components were camphor (33.61%), 1,8-cineole (22.22%) and α-thujone (21.43%). S. officinalis leaves EO showed interesting antioxidant activity (IC50 = 8.31 ± 0.55 mg/L). Because of this interesting capacity to scavenge free radicals and their known tight relation with inflammatory mechanisms, Alzheimer's and gout's diseases, EO inhibitory potency towards the three enzymes 5-lipoxygenase (5-LOX), acetylcholinesterase (AChE) and xanthine oxidase (XOD) was thereby investigated for the first time in Tunisia. Results demonstrated that S. officinalis EO perfectly inhibited the tested enzymes AChE (IC50 = 38.71 ± 2.09 mg/L), 5-LOX (IC50 = 36.15 ± 1.27 mg/L) and XOD (IP (%) = 36.89 ± 1.83 at a final concentration of 50 mg/L in the well). Current characterization increases our awareness of S. officinalis EO possible uses as natural additives in food and pharmaceuticals.

Source: South African Journal of Botany

DOI: 10.1016/j.sajb.2018.07.010

Authors: S. Kammoun El Euch, D.B. Hassine, S. Cazaux, N. Bouzouita, J. Bouajila