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Biochemical properties of some Salvia L. species

Environmental Monitoring and Assessment volume 185, pages 5193–5198 (2013)Cite this article

Abstract

Antioxidant capacity, total phenol and mineral contents of aerial parts of sage belonging to some Salvia species were established. The lowest and highest antioxidant values of Salvia dichroantha Stapf and Salvia heldreichiana Boiss. ex Benth. extracts were found as 73.855 and 80.207 mg GAE/g, respectively. While the highest total phenol was established in Salvia tomentosa Mil. (13.316 mg GAE/100 ml), the lowest level was found in Salvia halophila Hedge (6.168 mg GAE/100 ml). While K contents of plants changed between 14,518 and 24,171 mg/kg, Ca contents ranged between 12,402 and 18,553 mg/kg. P and Mg contents were found low compared with K and P values of plants. Mg content was changed between 2,118 and 2,914 mg/kg; the mean was calculated as 2,496 mg/kg. P contents of plants were determined between 1,385 to 1,910 mg/kg. As a microelement, Fe was found at the highest level. Fe contents of plants were found between 179 and 782 mg/kg.

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Acknowledgments

This study was supported by Selcuk University Scientific Research Project (S.Ü.-BAP, Project no. 11201128 Konya-Turkey). The authors wish to thank BAP staffs.

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Authors and Affiliations

  1. Konya, Turkey

    Melek Er

  2. Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey

    Osman Tugay & Deniz Ulukuş

  3. Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031, Konya, Turkey

    Mehmet Musa Özcan

  4. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

    Fahad AL-Juhaimi

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  1. Melek Er
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  2. Osman Tugay
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  3. Mehmet Musa Özcan
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  4. Deniz Ulukuş
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  5. Fahad AL-Juhaimi
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Correspondence to Mehmet Musa Özcan.

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Er, M., Tugay, O., Özcan, M.M. et al. Biochemical properties of some Salvia L. species. Environ Monit Assess 185, 5193–5198 (2013). https://doi.org/10.1007/s10661-012-2935-z

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  • DOI: https://doi.org/10.1007/s10661-012-2935-z

Keywords

  • Antioxidant capacity
  • Extract
  • Mineral
  • Salvia
  • Total phenol