Salvia virgata L. Leaves Extract: Qualitative and Quantitative Phenolic Compounds and Antioxidant Activity

Abstract

Plants' materials are a rich source of phenolic compounds (flavonoids, tannins and anthocyanin) that are the most important natural antioxidants. Antioxidants in the diet are very important for health and protected the body for oxidative stress. This research has been done for measurement of quantitative and qualitative of phenolic compounds and antioxidant activity of Salvia virgata L. as an alternative to synthesis antioxidants. In this work, the phytochemical study was performed on Salvia virgata L., and the amount of phenol and flavonoids were measured from three extract using spectrophotometric UV method. The antioxidant activity of the different extract was evaluated in different concentrations using (DPPH). Data analysis and variance analysis were done with SPSS software 16th version The results showed that total phenolic compounds of aqueous, ethanol and methanol extracts were 35.5, 34, 32.5 GAE/g dry samples respectively, and the total flavonoids content of aqueous, ethanol and methanol extracts were 28.12, 23.40, 26.50 mgQE/g dry sample The concentration inhibition of 50% ethereal extract (IC50) =5.4±0.6 and phytochemical results indicate the presence of flavonoids, tannins and anthocyanin in the extract. The results showed that the different extracts are rich withphenolic compounds and also present a high level of antioxidant properties, therefore, Salvia virgata L. could be used as a source of antioxidant compounds in food and as medicinal plant.