بررسی خواص آنتی اکسیدانی، محتوی فنلی تام، آنتوسیانینها وفلاونوییدهای عصارهی متانولی گیاه مریم گلی یکساله (Salvia viridis L.) جمعآوری شده از زنجان

Background and Objective: Antioxidants have been widely used as food additives to provide protection against oxidative degradation of foods. Because of undesirable side effects of synthetic antioxidants, there is a growing interest in searching for powerful but non-toxic antioxidants from natural resources, especially edible or medicinal plants. Although, several studies have shown that Salvia genus is one of the valuable sources of potent antioxidants, but there is not any study about antioxidant potentials of Salvia viridis. Materials and Methods: Methanolic extract of Salvia viridis was analyzed for its total phenols, anthocyanins and flavonoids contents using spectrophotometric methods. Diphenylpicrylhydrazyl (DPPH) assay was used to evaluate its antioxidant properties. Results: The results demonstrated that the methanolic extract of Salvia viridis has high contents of total phenols (272.2 mg gallic acid equivalent/g dry weight), flavonoid (187.3 mg quercetin equivalent/g dry weight) and anthocyanin (0.94 mg cyaniding-3-glycosid equivalent/g dry weight). Free radical-scavenging capacity of the methanolic extract was less (IC50: 35.7± 1.45 μg/ml) than synthetic antioxidant Butylated Hydroxy Toluene (BHT) (IC50: 18.7± 0.23 μg/ml). Conclusion: On the basis of the results obtained, Salvia viridis could be valuable as a rich source of natural antioxidants for culinary purposes after passing proper toxicity test. Referencs 1- Espin JC, Soler- Rivas C, Wichers HJ. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl- 1- picrylhydrazyl radical. J Agri Food Chem. 2000 48: 648-56. 2- Lamina S, Ezema CI, Theresa AI, Anthonia EU. Effects of free radicals and antioxidants on exercise performance. Oxid Antioxid Med Sci. 2013 2: 83-91. 3- Shylaja MR, Peter KV. The functional role of herbal spices. In: Peter KV, ed. Handbook of herbs and spices.Vol 2. Cambridge: CRC Press 2000: 11-21. 4- Perron NR, Brumaghim JL. A review of the antioxidant mechanisms of polyphone compounds related to iron binding. Cell Biochem Biophysic. 2009 53: 75-100. 5- V Mozaffarian. A dictionary of iranian plant names. Tehran: Farhang Moaser Publications 2008. 6- Özdemır C, Baran P, Aktaş K. Anatomical studies in Salvia viridis L. (Lamiaceae). Bang J Plant Taxon. 2009 16: 65-71. 7- Farhat MB, Landoulsi A, Chaouch-Hamada R, Sotomayor JA, Jordán MJ. Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Indust Crops Products. 2013 49: 904-14. 8- Al-Qudah MA, Al-Jaber HI, Abu Zarga MH, Abu Orabi ST. Flavonoid and phenolic compounds from Salvia palaestina L. growing wild in Jordan and their antioxidant activities. Phytochemistry. 2014 99: 115-20. 9- A Ghahraman. Flora of Iran, Vol 15. Tehran: Research institute of forests and rangelands press 1997. 10- Mousavi A. Medicinal plants of Zanjan province. Iran J Med Aroma Plants Res. 2004 20: 345-68. 11- Ulubelen A, Öksüz S, Kolak U, Bozok-Johansson C, Çelik C, Voelter W. Antibacterial diterpenes from the roots of Salvia viridis. Planta Med. 2000 66: 458-462. 12- Naghibi F, Mosaddegh M, Mohammadi Motamed S, Ghorbani A. Labiatae family in folk medicine in iran: from ethnobotany to pharmacology. Iran J Pharma Res. 2005 2: 63-79. 13- Levels of phenolic compounds and their effects on antioxidanf capacity of wild Vaccinium arctostaphylos L collected from different regions of Iran. Turk J Biol. 2010 33: 66-74. 14- Roby M, Sarhan MA, Selim KA, Khalel KI. Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Indust Crops Products. 2013 43: 827-31. 15- Camelo-Méndez GA, Ragazzo-Sánchez JA, Jiménez-Aparicio AR, Vanegas-Espinoza O, Paredes-López PE, Del Villar-Martínez AA. Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican Roselle (Hibiscu sabdariffa L.) by multivariable analysis. Plant Foods Hum Nutr. 2013 68: 229-34. 16- Atanassova M, Georgieva S, Ivancheva K. Total phenoliac and total flavonoid contents, antioxidant capacity and biological contaminants in medical herbs. J Univers Chem Tech Metallu. 2011 46: 81-8. 17- Pizzale L, Bortolomeazzi R, Vichi S, Uberegger E, Conte LS. Antioxidant activity of sage (Salvia officinalis and S. fruticosa) and oregano (Origanum onites and O. indercedens) extracts related to their phenolic compound content. J Sci Food Agri. 2002 82:1645-51. 18- Rungsimakan S, Rowan MG. Terpenoids, flavonoids and caffeic acid derivatives from Salvia viridis L.cvar. Blue Jeans. Phytochemistry. 2014 108: 177-188. 19- Pascual-Teresa S, Moreno DA, García-Viguera C. Flavanols and anthocyanins in cardiovascular health: a review of current evidence. Inter J Mol Sci. 2010 11: 1679-1703. 20- Wallace TC. Anthocyanins in cardiovascular disease. Advanc Nutri. 2011 2: 1-7. 21- Kumar PM, D Sasmal, Mazumder PM. The antihyperglycemic effect of aerial parts of Salvia splendens (scarlet sage) in streptozotocin-induced diabetic-rats. Pharmacognosy Res. 2010 2: 190-94. 22- Bowen-Forbes CS, Zhang Y, Nair MG. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. J Food Compos Analysis. 2010 23: 554-60. 23- Lu Y, Foo YL. Polyphenolics of Salvia-a review. Phytochem. 2002 59: 117-40. 24- Jimoh FO, Adedapo AA, Aliero AA, Afolayan J. Polyphenolic contents and biological activities of Rumex ecklonianus. Pharm Biol. 2008 46: 333-40. 25- M.S. Brewer. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive Rev Food Sci Food Safety. 2011 10: 221-47. 26- Sarikurkcu C, Arisoy K, Tepe B, Cakir A, Abali G, Mete E. Studies on the antioxidant activity of essential oil and different solvent extracts of Vitex agnus castus L. fruits from Turkey. Food Chem Toxico. 2009 47: 2479-83. 27- Damašius J, Venskutonis PR, Kaškonienė V, Maruška A. Fast screening of the main phenolic acids with antioxidant properties in common spices using on-line HPLC/UV/DPPH radical scavenging assay. Analytical Methods. 2014 6: 2774-79. 28- Asadi S, Ahmadiani A, Esmaeili MA, Sonboli A, Ansari N, Khodagholi F. In vitro antioxidant activities and an investigation of neuroprotection by six Salvia species from Iran: a comparative study. Food ChemToxico. 2010 48: 1341-49. 29- Tepe B, Sokmen M, Akpulat HA, Sokmen A. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem. 2006 95: 200-204.