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Yield, Chemical Composition and Antioxidant Properties of Extracts
and Essential Oils of Sage and Rosemary Depending on Seasonal
Variations
H. Baydar
1
, G. Özkan
2
, S. Erbaş
1
and D. Altındal
1
1
Süleyman Demirel University, Faculty of Agriculture, Department of Field Crops, 32260
Isparta, Turkey
2
Süleyman Demirel University, Faculty of Agriculture, Department of Food Engineering,
32260 Isparta, Turkey
Keywords: Salvia officinalis L., Rosmarinus officinalis L., antioxidant capacity,
antiradical activity, essential oil composition, seasonal variation
Abstract
The aim of this research was to determine yield, chemical composition and
antioxidant properties of extracts and essential oils of sage (Salvia officinalis L.) and
rosemary (Rosmarinus officinalis L.) leaves harvested during the months of June to
September 2004. The maximum essential oil yields in the leaves were observed
during July (3.24%) in sage and during August (1.35%) in rosemary. The maximum
extract yields were found in July (15.57%) for sage and in June (30.48%) for
rosemary. The sage oil was characterized by the presence of main components:
camphore (20.73-26.07%), α-thujone (13.84-21.96), 1,8-cineole (13.94-20.40%),
β-thujone (7.07-9.34%) and β-caryophyllene (2.28-9.19%). Fourteen compounds of
rosemary essential oil were identified and the main components were found as
camphore (14.77-31.12%), 1,8-cineole (7.70-26.18%), α-pinene (3.53-9.75%) and
borneole (5.07-13.03%). Antiradical activities of sage and rosemary essential oils
were found as IC
50
=2492.84-6645.43 μg ml
-1
and IC
50
=370.03-2812.50 μg ml
-1
,
respectively. Antioxidant capacities were also 25.20-43.46 mg AAE g
-1
essential oil
for sage and 18.53-37.95 mg AAE g
-1
essential oil for rosemary. Sage and rosemary
essential oils distilled from the early season (June) harvested leaves had the highest
antioxidant activity, expressed as low concentration providing 50% inhibition of
antiradical activity and high levels antioxidant capacity. Total phenolic content was
between 85.33-110.52 mg GAE g
-1
extract for sage and 94.29-104.44 mg GAE g
-1
extract for rosemary. It was the lowest in June and the highest July in both extracts.
Both antiradical activities and antioxidant capacities changed significantly
depending on the phase in the growing season.
INTRODUCTION
Antioxidants can minimize or prevent lipid oxidadation in food products (Shahidi
and Wanasundara, 1992). Synthetic antioxidants such as butylated hydroxytoluene BHT,
butylated hydroxyanisole BHA, propyl galate PG and tertiary butyl hydroquinone TBHQ.
However, such synthetic antioxidants are not preferred due to toxicological concerns
(Bracco et al., 1981). In the recent years, considerable attention has been devoted to herbs
and spices with antioxidant properties. The use of herbs and spices as antioxidants in
processed foods is a promising alternative to the use of synthetic antioxidants. A general
recommendation to the consumer is to increase the intake of foods rich in antioxidant
compounds (e.g. polyphenols, flavanoids, carotenoids) due to their well-known healthy
effects. As a consequence, these evidences accelerated the search for antioxidants
principles, which led to the identification of natural resources and isolation of active
antioxidant molecules (Katalinic et al., 2005).
Phenolic compounds are secondary metabolites that are derivatives of the pentose
phosphate, shikimate, and phenylpropanoid pathways in plants, and exhibit a wide range
of physiological properties, such as anti-allergenic, anti-artherogenic, anti-inflammatory,
anti-microbial, antioxidant, anti-thrombotic, cardioprotective and vasodilatory effects
(Balasundram et al., 2006). Many herbs and spices such as rosemary and sage belonging
383
Proc. I
s
t
IC on Culinary Herbs
Eds.: K. Turgut et al.
Acta Hort. 826, ISHS 2009
to the family Labiatae are an excellent source of phenolic compounds which have been
reported to show good antioxidant activity (Schwartz and Ternes, 1992). The antioxidant
activities of Labiatae family species could be mainly due to phenolic compounds,
especially rosmarinic acid (Gerhart and Schröter, 1983; Capecka et al., 1997; Dorman et
al., 2003; Erdemoglu et al., 2006).
Rosemary and sage essential oils have also antioxidative properties. Antioxidant
capacity of these essential oils is largely related with the phenolic compounds (Lu and
Foo, 2001; Zheng and Wang, 2001; Stefanovits-Bányai et al., 2003; Durling et al., 2007).
1,8-cineole, camphore and borneole in rosemary and α-thujone, 1,8-cineole and camphore
in sage oil are the primary essential oil components (Pıtarevic et al., 1984; Boutekedjiret
et al., 2003).
The aim of the present work is to characterize the composition of the essential oils
and extracts obtained from samples of leaves of sage (Salvia officinalis L.) and rosemary
(Rosmarinus officinalis L.) at different stages of the of plant growth and to determine
their antiradical activities and antioxidant properties.
MATERIALS AND METHODS
Plant Material
Sage (Salvia officinalis L.) and rosemary (Rosmarinus officinalis L.) leaves
harvested in approximately the middle of the month from June to December, 2004, at the
Experimental Station of Suleyman Demirel University in Isparta, Turkey.
Isolation of Essential Oil
The plant leaves from Rosmarinus officinalis and Salvia officinalis were air-dried
(200 g, each), mill powdered and water-distilled for 3h using Clevenger-type apparatus.
The distilled oils dried over anhydrous sodium sulphate and, after filtration, stored at
-20°C until tested and analyzed.
Preparation of the Extract
Dried and powdered herb material (15 g) were extracted with 100 ml mixture of
methanol:acetone:water:acetic acid (55:40:4.5:0.5) for 2h by using an ultrasonicated
water bath. The extracts were filtered and the solvent mixtures were concentrated by
using both rotary evaporator (Rotavator, T<40
o
C) under vacuum and lyophilizers (Virtis
2K, T=-60) to get crude extracts. The residues were stored in a desiccator until use.
Analysis of Essential Oil Components
Analyses of the essential oil components were performed on GC–MS/Quadropole
detector, using a Shimadzu QP 5050 system, fitted with an FFAP (50 m×0.32 mm (i.d.),
film thickness: 0.25 μm) capillary column. Detector and injector temperatures were set at
240°C. The temperature program for FFAP column was from 60°C (1 min) to 220°C at a
rate of 5°C min
-1
and than held at 220°C for 35 min. Helium was used as a carrier gas at a
flow rate of 14 psi. (Split 1:20) and injection volume of each sample was 5 μl. The
identification of the components was based on the comparison of their mass spectra with
those of Wiley and Nist, Tutore Libraries. The ionization energy was set at 70 eV.
Analysis of Phenolic Constituents
The procedure for quantization of the phenolic compounds has previously been
described by (Capanio et al., 1999). The reversed phase-high performance liquid
chromatography (RP-HPLC) was used. Detection and quantification was carried out with
a SCL-10 Avp System controller, a SIL–10AD vp Autosampler, a LC-10AD vp pump, a
DGU-14a degasser, a CTO-10 A vp column heater and a diode array detector set at 278
nm. The 250 x 4.6 mm i.d. C18 column used was filled with Agilent Eclipse XDB C-18
(250 x 4,6 mm), 5μ. The flow rate was 0.8 ml/min, injection volume was 10 μl and the
column temperature was set at 30°C. Gradient elution of two solvents was used: Solvent
384
A consisted of acetic–water (2:98, v/v), solvent B: methanol and the gradient program
used is given Table 1. The data were integrated and analyzed using the Shimadzu Class-
VP Chromatography Laboratory Automated Software System (Chiyoda-ku, Tokyo,
Japan). The extract samples, standard solutions and mobile phases were filtered by a 0.45-
μm pore size membrane filter (Vivascience AG, Hannover, Germany). The amount of
phenolic compounds in the extract was calculated as mg 100 g
-1
herb using external
calibration curves, constructed for each phenolic standard.
Determination of Total Phenolics, Antiradical Activity and Antioxidant Capacity
Total phenolic compounds of extracts were determined by the Folin-Ciocalteu
colorimetric method (Singleton and Rossi, 1965). Estimations were carried out in
triplicate and calculated from a calibration curve obtained with gallic acid and total
phenolics were expressed as gallic acid equivalent (mg GAE g
-1
extract). Antiradical
activity was determined by the method given by Lee et al. (1998) and calculated
according to the following formula: antiradical activity = 100 x (absorbance of control
sample - absorbance of sample / absorbance of control sample). Extract concentration
providing 50% inhibition (IC
50
) was calculated from the plot of inhibition percentage
against extract concentration. The antioxidant activity of the extract and essential oil was
evaluated by the formation of molybdenum complex method according to Prieto et al.
(1999). The antioxidant activity was expressed relative to that of ascorbic acid. All
determinations were carried out in triplicates and the results were averaged.
RESULTS AND DISCUSSION
The yields of the essential oil and extracts are given in Table 2. The essential oil
yields varied from 1.43% to 3.24% for sage and 0.60% to 1.35% for rosemary. The
maximum essential oil yields in the leaves were detected during July (3.24%) for sage and
during August (1.35%) for rosemary. The maximum extract yields were found in July
(15.57%) for sage and in June (30.48%) for rosemary (Table 2).
The composition of the essential oil samples of sage and rosemary are given in
Table 3. The sage oil was characterized by the presence of 16 compounds and showed as
main components camphore (20.73-26.07%), α-thujone (13.84-21.96), 1,8-cineole
(13.94-20.40%), β-thujone (7.07-9.34%) and β-caryophyllene (2.28-9.19%) (Table 3).
The examined oil, compared to the published literature, showed camphore, α-thujone,
β-thujone and 1,8-cineole were the main and/characteristic constituents of the Salvia
officinalis oil (Pıtarevic et al., 1984; Perry et al., 1999; Sagareishvili et al., 2000; Lenzi et
al., 2003; Santos-Gomes and Fernandes-Ferreira, 2003). It was observed that there were
changes in the composition of the essential oil during the months. In order to obtain an
essential oil with maximum percentages of α-thujone and camphore, the harvest of sage
leaves is recommended during August.
Fourteen compounds of rosemary essential oil were identified and the main
components were found as camphore (14.77-31.12%), 1,8-cineole (7.70-26.18%),
α-pinene (3.53-9.75%) and borneole (5.07-13.03%) (Table 3). Boutekedjiret et al. (2003)
reported also that camphore and 1,8-cineole were the main two components of rosemary
oil. Both camphor and 1,8-cineole contents were the highest in the samples harvested
during August (31.12% and 26.18%, respectively). Essential oil composition differed
depending on the harvest times similarly to the results by Yesil Celiktas et al. (2007).
Antiradical activity and antioxidant capacity of sage and rosemary essential oils
are presented in Table 4. Antiradical activities of sage and rosemary essential oils were
found as IC
50
=2492.84-6645.43 μg ml
-1
and IC
50
=370.03-2812.50 μg ml
-1
, respectively.
Antioxidant capacities were also 25.20-43.46 mg AAE g
-1
essential oil for sage and
18.53-37.95 mg AAE g
-1
essential oil for rosemary (Table 4). Rosemary samples had the
higher antioxidant capacity and antiradical activity than sage samples. These results are
similar the other studies reported by Baratta et al. (1998) and Erdemoglu et al. (2006). In
the essential oils of sage and rosemary, antioxidant capacity decreased while antiradical
activity increased from June to September. Thus, sage and rosemary essential oils
385
distilled from the early season (June) harvested leaves had the highest antioxidant ability,
expressed as low levels of antiradical activity and high levels antioxidant capacity.
Table 5 presents the results of the content of phenolic acids and flavonoids in the
dried herbs of the two species tested. A very important compound in herbs of Labiatae
family is rosmarinic acid, showing high antioxidant potential (Capecka et al., 1997), this
being related to the presence of four hydroxyl groups in its molecule (Houlihan et al.,
1985). The rosmarinic acid content in sage and rosemary extracts was very high (573.98-
725.02 and 410.10-1036.88 mg 100 g
-1
dried herb, respectively) (Table 5). The highest
rosmarinic acid values were in June for sage and in August for rosemary. Apart from
rosmarinic acid, the other phenolic acids (i.e. rutin, hesperidin, apigenin, quercetin,
naringenin and apigenin in sage and i.e. naringin, hesperidin, quercetin, naringenin, and
acecetin in rosemary) could be considered as a valuable source of potent antioxidants.
Total sixteen compounds were analyzed, and naringin, eriodictiol and acecetin in sage,
gallic acid, eriodictiol, luteolin and carvacrol in rosemary were not detected (Table 5).
Table 6 shows the total phenolic content, antiradical activity and antioxidant
capacity of sage and rosemary extracts. As shown in the table, total phenolic content was
found between 85.33-110.52 mg GAE g
-1
extract for sage and 94.29-104.44 mg GAE g
-1
extract for rosemary. Total phenolic content was the lowest in June and the highest July in
both extracts. Both antiradical activities and antioxidant capacities changed importantly
depending on vegetative periods of growing season. Antiradical activities and antioxidant
capacities for sage IC
50
=422.93-453.39 μg ml
-1
and 136.76-156.94 mg AAE g
-1
extract,
respectively. In rosemary, antiradical activity was between IC
50
388.47-537.42 μg ml
-1
and antioxidant capacity was between 128.22-178.35 mg AAE g
-1
extract (Table 6).
Antiradical activities were supported with literatures of Exarchou et al. (2002), Lu and
Foo (2001), Dorman et al. (2003), Tepe et al. (2005), Erdemoğlu et al. (2006) and
antioxidant capacity results were found similar with previous literature of Lu and Foo
(2001), Mensor et al. (2001) and Refaei et al. (2006).
In conclusion, regarding the significant growth season dependent variations in
both chemical composition and antioxidant properties, the extracts and essential oils of
sage and rosemary could be used as a source of natural antioxidants for food industry. In
the prospective experiments, it would be interesting to examine their applications in some
final food products, as natural antioxidant additives.
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387
Tables
Table 1. Solvent gradient conditions with linear gradient.
Final time 3 20 28 35 45 60 62 70 75 80
A% 95 75 72 70 65 63 55 50 20 0
B% 5 25 28 30 35 37 45 50 80 100
A (solvent): Acetic–water (2:98 v/v), B (solvent): Methanol.
Table 2. The yield of essential oil and extract for sage and rosemary.
Species Months Oil yield (%) Extract yield (%)
June 1.43 8.98
July 3.24 15.57
August 1.66 14.03
Sage
(S. officinalis)
September 2.88 15.24
June 0.60 30.48
July 1.15 22.25
August 1.35 22.30
Rosemary
(R. officinalis)
September 0.80 19.75
Table 3. Essential oil composition (%) of sage and rosemary in different harvest times.
Sage essential oil composition Rosemary essential oil composition Components
June July August Sept. June July August Sept.
α-pinene 1.33 3.25 1.66 2.88 3.53 8.09 8.50 9.75
Camphene 1.85 2.73 2.62 4.35 10.40 4.14 4.83 2.26
β-pinene 2.29 2.77 1.55 1.68 1.09 1.81 1.82 2.44
Limonene 1.00 1.31 1.49 1.55 1.94 2.87 3.05 3.61
1,8-cineole 13.94 20.40 17.22 19.87 7.70 20.03 26.18 14.02
γ-terpinene 0.64 0.44 0.43 0.50 0.86 1.05 0.99 0.63
p-cymene 0.43 0.42 0.37 0.35 1.30 1.10 0.71 0.97
α-thujone 13.84 14.16 21.96 21.84 0.00 0.00 0.00 0.00
β- thujone 9.34 9.22 9.28 7.07 0.00 0.00 0.00 0.00
Linalool 0.39 0.54 0.19 0.26 3.99 1.89 1.56 6.11
Camphore 20.73 23.74 26.07 23.70 14.77 24.95 31.12 18.00
Nonanale 0.00 0.00 0.00 0.00 2.06 0.76 0.52 2.05
β-caryophyllene 9.19 4.11 2.60 2.28 0.00 0.00 0.00 0.00
Terpineole 0.82 0.97 0.64 0.60 2.90 3.08 3.34 2.88
Borneole 1.99 4.00 2.07 2.01 13.03 6.78 5.07 7.90
Unknown 9.79 10.65 4.28 1.32 9.39 5.40 4.40 11.85
Carvacrol 3.23 1.22 0.47 1.72 14.87 4.38 0.00 2.55
388
Table 4. Antiradical activity and antioxidant capacity of sage and rosemary oils.
Species Months Antiradical activity
(IC
50
= μg ml
-1
)
Antioxidant capacity
(mg AAE g
-1
essential oil)
June 2492.84 43.46
July 4789.60 36.82
August 6562.76 28.77
Sage
(S. officinalis)
September 6645.43 25.20
June 370.03 37.95
July 402.16 28.48
August 1206.91 20.24
Rosemary
(R. officinalis)
September 2812.50 18.53
Table 5. Phenolic acids and flavonoids content of sage and rosemary.
Sage (mg 100 g
-1
dried herb) Rosemary (mg 100 g
-1
dried herb) Components
June July August Sept. June July August Sept.
Gallic acid 0.44 0.40 0.00 0.00 0.00 0.00 0.00 0.00
Cafeic acid 1.92 2.81 2.77 1.56 2.68 2.09 1.55 1.10
Vitexin 0.00 0.00 0.00 0.00 0.00 2.86 4.82 0.00
Rutin 13.38 21.31 10.51 11.21 6.69 0.00 4.75 0.00
Naringin 0.00 0.00 0.00 0.00 10.39 9.32 8.37 12.99
Hesperidin 8.60 8.85 8.79 13.01 142.75 159.70 199.20 51.96
Apigenin-7-glucosid 5.04 10.19 6.50 12.73 0.00 0.00 3.08 0.00
Rosmarinc acid 589.99 588.12 573.98 725.02 410.10 604.68 1036.88 725.87
Eriodictiol 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00
Quercetin 8.16 23.37 28.34 23.39 8.69 12.89 9.88 7.44
Naringenin 1.55 11.77 11.60 6.64 10.21 10.13 11.82 4.31
Luteolin 4.89 5.04 1.51 1.74 0.00 0.00 0.00 0.00
Genistin 0.00 1.17 0.59 0.78 1.07 1.93 2.04 1.13
Apigenin 9.89 14.55 23.78 15.26 6.50 5.31 4.60 4.26
Carvacrol 5.75 0.00 5.56 0.00 0.00 0.00 0.00 0.00
Acecetin 0.00 0.00 0.00 0.00 9.49 9.58 13.84 11.16
Table 6. Total phenolic content, antiradical activities and antioxidant capacity of sage and
rosemary extracts.
Species Months Total phenolic
content
(mg GAE g
-1
extract)
Antioxidant
capacities
(mg AAE g
-1
extract)
Antiradical
activities
(IC
50
=μg ml
-1
)
June 85.33±3.08 154.31±3.09 453.39±0.99
July 110.52±4.64 156.94±2.75 430.40±1.48
August 105.62±2.90 154.62±0.80 438.91±1.95
Sage
(S. officinalis)
September 108.32±1.84 136.76±1.43 422.93±1.16
June 94.29±0.59 128.22±0.95 537.42±0.62
July 104.44±2.55 178.35±1.66 388.47±0.46
August 99.37±4.79 151.19±1.59 445.80±0.49
Rosemary
(R. officinalis)
September 101.39±1.55
142.95±1.14 465.07±0.07
389
390