Sage Extracts Research Articles

Antioxidative Phenolic Compounds from Sage (Salvia officinalis)

Ten phenolic compounds were isolated from a butanol fraction of sage extracts. Their structures were determined by spectral methods (NMR, MS, IR). Among them, a novel compound, 4-hydroxyacetophenone-4-O-β-d-apiofuranosyl-(1→6)-O-β-d-glucopyranoside, was identified. Two test systems, DPPH free radical scavenging activity and radical cation ABTS•+ scavenging activity, were used to evaluate their antioxidant activity. The most active compounds were found to be rosmarinic acid and luteolin-7-O-β-glucopyranoside. Keywords: Sage; Salvia officinalis; phenolic compounds; antioxidant activity

Isolation and Structural Elucidation of Aroma Constituents Bound as Glycosides from Sage (Salvia officinalis)

Four glycosidic bound flavor precursors, (1S,2R,4R)-1,8-epoxy-p-menthan-2-yl-O-β-d-glucopyranoside, (6R,9R)-3-oxo-α-ionol β-d-glucopyranoside, (6R,9S)-3-oxo-α-ionol β-d-glucopyranoside, and eugenylglucoside, were isolated from the ethanol extract of Dalmatian sage. Their structures were elucidated by spectral methods (NMR and MS). All four compounds are new to the constituents of sage. Keywords: Sage; flavor precursors; monoterpenes; C13 norisoprenoid; Salvia officinalis

Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat

1. Oxidation of meat and membrane from broilers fed on a diet containing 500 mg/kg rosemary and sage extracts was compared to meat and membrane oxidation from broilers receiving a control diet (not enriched with antioxidants) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage, thiobarbituric acid reactive substances of white meat from broilers fed on the control and the alpha-tocopheryl acetate-enriched diets were 0.51 and 0.25 mg malonaldehyde/kg meat, respectively. Values for meat from broilers fed on the diets containing the rosemary and sage extracts were in the range 0.30 to 0.35 mg malonaldehyde/kg meat, significantly lower than those from birds fed on the control diet. A similar trend was observed in the dark meat but differences were not significant at 9 d of storage. Similar trends were observed in raw samples stored at- 20C for up to 4 months and in samples cooked at 70C and kept stored under refrigeration for up to 4 d. 3. The meat from broilers fed on the diet containing spice extracts had smaller concentrations of total cholesterol oxidation products (COPS) than meat from the control group (P<0.05). Supplemental alpha-tocopheryl acetate reduced the COPS concentrations to a greater extent than did spice extracts (P<0.05). 4. A similar trend was observed in microsomal fraction isolates, in which the rate of metmyoglobin/hydrogen peroxide-catalysed lipid peroxidation was lower in animals receiving spice extracts than in those fed on the basal diet.

A quinone methide from Salvia officinalis

A novel diterpene, sagequinone methide A, was isolated from the ethyl acetate extract of sage, Salvia officinalis, whereas no sagequinone methide A could be detected from the methanol extract. Another novel compound, 6,7-dimethoxyrosmanol was isolated from the methanol extract. © 1997 Published by Elsevier Science Ltd. All rights reserved

Antioxidant activities of rosemary and sage extracts in sunflower oil

Antioxidant activities of rosemary and sage extracts in sunflower oil

EUROPEAN HERBS WITH CHOLINERGIC ACTIVITIES: POTENTIAL IN DEMENTIA THERAPY

We investigated plants reputed in herbal encyclopedias to enhance memory or alleviate mental disorder for cholinergic activities since this transmitter system has been implicated in memory and dementia. Crude extracts were applied to human brain homogenates to determine whether any inhibit acetylcholinesterase. Of three plants with reputed memory enhancing properties (rosemary, sage and balm), extracts of sage (Salvia officinalis) inhibited the brain enzyme in a concentration dependant manner. 50% enzyme inhibition was obtained at a concentration of 0.07 μg essential oil per ml and 1.5 mg fresh herb per ml. None of the known and commercially available chemical constituents of sage oil so far tested (borneol, caffeic acid, camphor, cineol or thujone) inhibited the enzyme, indicating that the active plant constituent(s) may be an as yet unidentified compound(s). In parallel studies, plants with insecticide or vermifuge (antihelminthic) properties, which frequently depend on cholinergic activities, were examined for cholinergic receptor interactions. Crude alcoholic extracts of wormwood, balm and angelica displaced nicotine binding to the nicotinic receptor in a concentration dependant manner, with IC50 values ranging from 3–15 mg/ml. Components of these plants may be relevant in relation to dementia therapy since there is a loss of nicotinic receptors in Alzheimer's disease and related disorders and stimulation of the nicotinic receptor leads to increased receptor numbers.

Near-critical extraction of sage, celery, and coriander seed

Near-critical extraction of coriander seed, Dalmatian sage, and celery was performed on a pilot-scale extraction apparatus. Sage and celery were extracted using liquid carbon dioxide to obtain oleoresins. Coriander seed was extracted at 250 bar and 40°C. Coriander extract was fractionated into triglycerides and essential oils by using two separation stages at different pressures. Extractions were carried out using a range of particle diameters, carbon dioxide flow rates, and packed bed flow configurations to establish relationships between extract yield and extraction time/carbon dioxide usage. The particle diameter had the largest influence on both yield and extraction time for all materials. The flow rate and packed bed flow configuration affected only the rate of extraction of triglycerides. The extraction of essential oils/oleoresins was found to be intraparticle diffusion controlled, whilst triglycerides were found to be both film and particle diffusion controlled. A mathematical model was developed which satisfactorily predicts extract yields as a function of extraction time, flow rate, and particle diameter. The model contains only one adjustable parameter, the intraparticle diffusion coefficient, D e, which is a constant for each herb.

Antioxidative activity and phenolic composition of pilot‐plant and commercial extracts of sage and rosemary

AbstractEight sage (Salvia officinalis) and twenty‐four rosemary (Rosmarinus officinalis) extracts, originating from pilot‐plant or commercial sources, had different antioxidative activities as measured by accelerated autoxidation of methyl linoleate. Twenty‐seven compounds were characterized in the Labiatae family extracts by high‐performance liquid chromatography (HPLC) coupled with mass spectrometry, equipped with an atmospheric pressure chemical ionization interface, and by HPLC coupled with a photodiode array spectrophotometer. Twenty‐two compounds were identified, including phenolic acids, carnosol derivatives, and flavonoids. The extracts showed great variation in their HPLC profiles, and no correlation was apparent between their antioxidative efficiency and their composition, in twenty specific phenols. Data indicated that the most effective compounds were carnosol, rosmarinic acid, and carnosic acid, followed by caffeic acid, rosmanol, rosmadial, genkwanin, and cirsimaritin.

Antioxidant Activities of Rosemary and Sage Extracts and Vitamin E in a Model Meat System

Thiobarbituric acid (TBA) assay and capillary gas chromatography (GC) were used to assess the effects of storage and the potential antioxidants, vitamin E and rosemary and sage extracts, on lipid peroxidation of a cooked beef homogenate. Increased levels of malondialdehyde (MDA) or TBA-reactive substances (TBARS) were observed in samples during a 5-day period. TBARS levels ranged from 2.0 to 3.9 times higher than GC-analyzed MDA levels, indicating the presence of other reactants in the TBA assay. Despite elevated levels, TBARS formation is similar to the actual MDA formation. Addition of vitamin E at 25-100 μg/g in the homogenate showed a concentration dependence in inhibiting lipid peroxidation. Samples containing either herbal extract (30 μg/g) showed effective inhibition since MDA levels of treated samples were 62 and 53% of the control. Improved antioxidative activity was not observed when the antioxidants were mixed together in equal amounts.

Evaluation of antioxidants for cod liver oil by chemiluminescence and the rancimat method

Commercial blends of natural antioxidants,viz., tocopherol concentrates, rosemary extracts, sage extracts, and lecithins, were tested for their ability to stabilize cod liver oil. The antioxidants were tested by using the Rancimat apparatus at 80°C and by a method based on hypochlorite‐activated chemiluminescence analysis of samples stored at 35°C for 24 h in light. In addition, a stability study at 5°C in the dark for 8 wk, under conditions realistic for normal consumption of cod liver oil was carried out. A low correlation (r=0.339) was found between Rancimat induction times and chemiluminescence data for the sixteen antioxidant systems tested, probably due to temperature differences, and different ways of detecting oxidation products. Based on Rancimat induction times, δ‐tocopherol‐rich antioxidants and lecithin had the best stabilizing effect. However, based on the chemiluminescence method, the tocopherols acted as prooxidants, while tocopherols with lecithin increased the stability. Both Racimat and chemiluminescence data showed stabilizing effects with rosemary and sage extracts, but no synergistic effect between the herbal extracts and lecithin or tocopherol was observed. Analyses of oil aged at 5°C for 8 wk showed the highest stability for cod liver oil containing rose‐mary extracts. The tocopherol mixtures showed only a minor effect on the stability. Ranking of antioxidants varied considerably depending on the method used, and increasing the temperature seemed to decrease the usefulness of the method. Antioxidant evaluation has to be done by using as many evaluation methods as possible under conditions relevant for normal storage and use.

Study of the antioxidative effects of thyme, sage, juniper and oregano

AbstractIn the available literary sources there are many works concerned with the antioxidative effects of spices involving mainly rosemary, sage, majoran, pepper, peppermint, ginger, etc. [1—6]. To extend the knowledge of the antioxidative effects of spices some changes of lipids occuring in the model sample of the low‐erucic rape‐seed oil “Vitol” with addition of extracts of thyme, sage, juniper and oregano were studied by defining the acid, peroxide, thiobarbituric acid numbers and the composition of fatty acids.

The effect of primary antioxidants and synergists on the activity of plant extracts in lard

The antioxidant activities of combinations of plant extracts and primary antioxidants or citric acid were studied in lard stored at 75°C. Methanol extracts of oregano, thyme, marjoram, dittany, rosemary and sage were used. When combined with butylated hydroxyanisole, butylated hydroxytoluene or ascorbyl palmitate the extracts showed an additive antioxidant effect, while combinations with propyl gallate did not increase the induction period obtained by the phenolic antioxidant. Negative synergism was observed when the plant extracts were mixed with DL‐α‐tocopherol. Citric acid showed a high synergistic efficiency with marjoram extract and a minor one with thyme extract, but it had a negative effect with all the others. Ternary mixtures of the plant extracts with citric acid and ascorbyl palmitate had lower activity than the corresponding dual combinations with ascorbyl palmitate, except for the mixture of marjoram extract.

High antioxidant activity of extracts obtained from sage by supercritical co2 extraction

AbstractThe ethanolic extract of sage(Salvia officinalis L.) was separated into five fractions through reextraction with supercritical CO2. Further fractionation of the most active antioxidant fractions by means of liquid chromatography, with silicic acid as absorbent, yielded 2H‐10,4α‐(epoxy methano)‐phenantren‐12‐one‐1,3,4,9,10,10αhexahydro‐5, 6‐dihydroxy‐9α‐ethoxy‐1,1‐dimethyl‐7‐(1methylethy), (rosmanol‐9‐ethyl ether). The same compound was isolated from the alcoholic extract of the hyssop(Hyssopus officinalis L.). Rosmanol‐9‐ethyl ether was shown to be one of the active antioxidant components in sage and hyssop, with activity much greater than butylated hydroxytoluene (BHT).

Applications of high-speed counter-current chromatography for the separation and isolation of natural products

High-speed counter-current chromatography (HSCCC) with a Ito multi-layer coil separator—extractor was applied to perform efficient separations of natural products and to isolate pure compounds from crude plant extracts. The high performance of the system was demonstrated in the separation and purification of natural antioxidants from rosemary and sage extracts, bitter principles from hops and aromarelevant constituents, such as phthalides, from celery and parsley roots. In addition, the evaluation of a gas chromatographic-compatibel non-aqueous solvent system, suitable for the separation of flavour exracts, is described.

NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE

ABSTRACTThe presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.

Antiviral substances in plants of the mint family (labiatae). 3. Peppermint (Mentha piperita) and other mint plants.

SummaryExtracts of various plants of the mint family (Labiatae) were studied for antiviral activity. Peppermint Mentha piperita extract had antiviral activity against Newcastle disease (NDV), herpes simplex, vaccinia, Semliki Forest, and West Nile viruses in egg and cell-culture systems. It contains a tannin with an affinity for NDV and mumps virus and a nontannin fraction with antiviral effects against herpes simplex virus. Aqueous extracts of sage (Salvia cyprea), marjoram (Origanum majorana), wild thyme (Thymus serpyllum), American pennyroyal (Hedeoma pulegioides), Crea monda (Satureia sp.) and Spanish and French thymes (Thymus sp.) all exhibited some antiviral effects against NDV. The first 6 also exhibited some antiviral effects against herpes simplex. Hyssop (Hyssopus officinalis) extracts had activity against herpes simplex virus while rosemary (Rosmarinus officinalis), horehound (Marrubiutn vulgare), and catnip (Nepeta cataria) extracts were not detectably antiviral. None of these plant extracts p...

Chlorophyll Catalysis of Fat Peroxidationa

SUMMARYPeroxide apparently occurring in freshly prepared sausage was traced to the catalytic effect of chlorophyll in the sage after fat extraction. The extracts were exposed to ordinary laboratory illumination a day before analysis. No peroxide appeared in extracts of the pork fat alone, nor in extracts of the sage alone. But mixtures of fat extract with sage extract developed peroxide. Extracts of green leafy material from other species and purified chlorophyll likewise developed peroxide with fat extracts. This effect is ascribed to the porphyrin structure. Extracts containing fat and chlorophyll should be kept in the dark until peroxide estimation.