Phenolic composition and biological activities of Salvia halophila and Salvia virgata from Turkey

The aerial parts of Salvia halophila and Salvia virgata were subjected to Soxhlet extraction with different solvents such as n-hexane, ethyl acetate, methanol, and aqueous methanol (50%). Plants were also extracted with water under reflux. The effects of the extracts were studied in p-benzoquinone-i...

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Bibliographic Details
Published in:Food chemistry 2008-06, Vol.108 (3), p.942-949
Main Authors: Akkol, Esra Küpeli, Göger, Fatih, Koşar, Müberra, Başer, K. Hüsnü Can
Format: Article
Language:English
Subjects:
12-O-Tetradecanoyl-13-acetate induced edema
aerial parts
animal models
Anti-inflammatory activity
Antinociceptive activity
bioactive properties
Biological and medical sciences
caffeic acid
carrageenan
Carrageenan-induced edema
chemical analysis
chemical composition
edema
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
inflammation
Lamiaceae
luteolin
medicinal plants
mice
phenolic compounds
phytochemicals
plant extracts
rosmarinic acid
Salvia
Salvia halophila
Salvia virgata
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Summary:The aerial parts of Salvia halophila and Salvia virgata were subjected to Soxhlet extraction with different solvents such as n-hexane, ethyl acetate, methanol, and aqueous methanol (50%). Plants were also extracted with water under reflux. The effects of the extracts were studied in p-benzoquinone-induced abdominal constriction test for the assessment of antinociceptive activity and carrageenan-induced hind paw edema and 12-O-tetradecanoyl-13-acetate (TPA)-induced ear edema models in mice for the anti-inflammatory activity. The extracts were analysed using a HPLC–PDA method. Results showed that methanol extract of S. virgata significantly inhibited carrageenan-induced paw edema and p-benzoquinone-induced abdominal constriction at 100mg/kg dose, while it showed no effect in the TPA-induced ear edema. On the other hand, the other extracts did not show any inhibitory antinociceptive and anti-inflammatory activities in these in vivo models. Rosmarinic acid was found as main constituent in the extracts, while caffeic acid and luteolin derivatives were also detected.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.11.071