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Drying Sage (Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil

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Abstract

Chemical composition and antioxidant activity of Salvia officinalis essential oil (EO) were studied under different drying methods of plant material. Results obtained showed that dried plant material yielded more essential oils than did the fresh one. The highest EO yields were obtained by infrared drying at 45 °C (0.39%) followed by air drying (0.30%) and oven drying at 45 °C (0.26%). The analysis of EOs by gas chromatography–mass spectrometry, showed in each of 55 identified compounds belonging mostly to oxygenated monoterpenes. This class of compounds was significantly affected by following drying methods: oven at 65 °C, microwave (500 W), and infrared at 45 °C. The main components of sage EO, 1,8-cineole, α and β-thujone, camphor, viridiflorol, and manool showed significant variation (p < 0.05) with drying methods. Their concentrations increased significantly, particularly when drying sage at ambient air. Finally, the screening of antioxidant activity of the different sage EOs using the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium radical (DPPH) assay showed an appreciable reduction of the stable radical DPPH, although microwave drying was the most efficient method with an IC50 of 1.60% as compared with fresh plant (IC50 = 5.32).

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Acknowledgments

We thank Dr. Mihoubi Daoued (Energetic and Thermal Processing Laboratory, CRTE, B.P. 95, 2050 Hammam-Lif, Tunisia) for the technical support of infrared drying experiments and for his helpful recommendations.

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  1. Laboratory of Bioactive Substances, Center of Biotechnology of the Techno pole Borj-Cedria, BP. 901, 2050, Hammam-Lif, Tunisia

    Ibtissem Hamrouni Sellami, Iness Bettaieb Rebey, Jazia Sriti, Fatma Zohra Rahali, Ferid Limam & Brahim Marzouk

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  1. Ibtissem Hamrouni Sellami
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  2. Iness Bettaieb Rebey
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Correspondence to Ibtissem Hamrouni Sellami.

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Sellami, I.H., Rebey, I.B., Sriti, J. et al. Drying Sage (Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil. Food Bioprocess Technol 5, 2978–2989 (2012). https://doi.org/10.1007/s11947-011-0661-0

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