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Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages

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Abstract

Changes in the contents and composition of polyphenolics and resulting antioxidant activities of S. verbenaca by-products were investigated at three phenological stages (flowering, early fruiting and late fruiting stages). The highest accumulation of total phenolics was detected at the flowering stage (58.36 mg GAE/g DW). HPLC analysis of methanolic extracts showed the prevalence of methyl carnosate (821.45–919.82 μg/g DW) and rosmarinic acid (544.51–649.26 μg/g DW). Phenolic diterpenes (1056.90–1148.42 μg/g DW) was the most represented class of compounds. Three complementary tests namely, DPPH• (IC50 value, 49.22 μg/mL) and ABTS•+-radical scavenging assays (146.86 μM TE/mg) and FRAP reducing power test (188.93 mM Fe(II)/mg) were used to evaluate the antioxidant capacity and showed the best performance at the early fruiting period. The current study evidenced the significant effect of phenophase on antioxidants and contributed to valorize S. verbenaca extracts as a source of functional phenolic compounds.

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Abbreviations

ABTS:

2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

DW:

Dry weight

FRAP:

Ferric reducing antioxidant power

GAE:

Gallic acid equivalents

HPLC:

High-performance liquid chromatography

IC50 :

Inhibitory concentration

TE:

Trolox equivalent

TEAC:

Trolox equivalent antioxidant capacity

TPTZ:

2,4,6-tripyridyl-s-triazine

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Acknowledgments

This work was supported by the Tunisian Ministry of Higher Education, Scientific Research and Technology and the European Social fund. The authors are thankful to Prof. Jalila Chérif for English language corrections.

Conflict of Interest

The authors declare that they have no conflict of interest.

Author information

Authors and Affiliations

  1. Laboratoire de Biochimie et Biologie moléculaire, Faculté des Sciences de Bizerte, 7021, Zarzouna, Tunisia

    Mouna Ben Farhat, Rym Chaouch-Hamada & Ahmed Landoulsi

  2. Institut Préparatoire aux Etudes d’Ingénieurs de Bizerte, Route Menzel Abderrahman, Zarzouna, 7021, Tunisia

    Rym Chaouch-Hamada

  3. Departamento de Recursos Naturales y Desarrollo Rural, Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), C./Mayor s/n, 30150, La Alberca, Murcia, Spain

    Jose A. Sotomayor & María J. Jordán

Authors
  1. Mouna Ben Farhat
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  2. Rym Chaouch-Hamada
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  3. Jose A. Sotomayor
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  4. Ahmed Landoulsi
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  5. María J. Jordán
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Correspondence to Mouna Ben Farhat.

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Ben Farhat, M., Chaouch-Hamada, R., Sotomayor, J.A. et al. Antioxidant Properties and Evaluation of Phytochemical Composition of Salvia verbenaca L. Extracts at Different Developmental Stages. Plant Foods Hum Nutr 70, 15–20 (2015). https://doi.org/10.1007/s11130-015-0466-9

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  • DOI: https://doi.org/10.1007/s11130-015-0466-9

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