The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity

Food Chemistry: X

Darko Micić¹  Lato Pezo²  Saša Đurović²  Danka Radić²  Julia G. Bazarnova²  Stevan Blagojević³  Yulia A. Smyatskaya³ 

[1] Corresponding author at: Laboratory of Chromatography, Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia.;Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia;Peter the Great Saint-Petersburg Polytechnic University, Graduate School of Biotechnology and Food Industries, Polytechnicheskaya street, 29, 195251 Saint-Petersburg, Russia;

关键词: Sage;    Extraction conditions;    Extraction techniques;    Essential oil quality;    Chemical composition;    Thermal properties;   

DOI  :  

来源: DOAJ

【 摘 要 】

In this study, influence of the extraction techniques on the quality of the sage essential oil was investigated. Obtained samples were analyzed for chemical composition by GC/MS, thermal properties by thermogravimetric analysis (TGA), and for biological activity: antioxidant (DPPH, CUPRAC, FRAP, ABTS, HRSA and TBARS), microbiological (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger), and cytotoxic (HeLa, LS-174, A549 and MRC-5) activities. Chemical composition showed that viridiflorol was principal compound in all samples followed by camphor, thujones, and verticiol. MWD 400 W was the most potent antioxidant agent, D 200 W and MWD 400 W antimicrobial agents, while hydrodistallates (D 200 W and D 400 W) were the most potent cytotoxic agents. An artificial neural network model was developed for the antioxidant activity anticipation of analyzed samples. These models showed good prediction properties (the r2 value during training cycle for output variables was 0.998).

【 授权许可】

Unknown