Abstract
The production of high quality plant extracts is the basis for the production of herbal preparations and the isolation of bioactive ingredients. Recently, there is a tendency of replacing synthetic antioxidants, due to their toxic and potentially cancerous effects, with natural antioxidants. For this reason, it is necessary to intensify research of antioxidative and biological effects of plant extracts, as well as the influence of the process conditions of extraction on the mentioned effects and the yield of extraction. In this paper, the antioxidative activity of sage extract was tested, depending on the concentration of methanol as a solvent in the process of maceration with occasional mixing. Total phenolic and flavonoid content in obtained sage extracts was determined spectrophotometrically. The radical scavenging capacity was determined by the DPPH method, where the extract concentration required for the neutralization of 50% of the initial concentration of the DPPH radical was also determined.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Beattie, S.D.: Bioenergetics and oxidative metabolism. In: Devlin, T.M. (ed.) Textbook of Biochemistry with Clinical Correlations, 6th edn, pp. 978–989. Wiley-Liss, New York (2006)
Kancheva, V.D.: Phenolic antioxidants – radical-scavenging and chainbreaking activity: a comparative study. Eur. J. Lipid Sci. Technol. 111, 1072–1089 (2009)
Shi, H., Noguchi, N., Niki, E.: Introducing natural antioxidants. In: Pokorny, J., Yanishlieva, N., Gordon, M. (eds.) Antioxidants in Food, Practical Applications, 1st edn, pp. 22–70. Woodhead Publishing Limited, Cambridge (2001)
Reische, D.W., Lillard, D.A., Eitenmiller, R.R.: Antioxidants. In: Akoh, C.C., Min, D.B. (eds.) Food Lipids: Chemistry, Nutrition and Biotechnology, 3rd edn, pp. 410–413. CRC Press, Boca Raton (2008)
Halliwell, B., Murcia, M.A., Chrico, S., Aruoma, O.I.: Free radicals and antioxidants in food and in vivo: what they do and how they work. Food Sci. Nutr. 35, 7–20 (1995)
Lobo, V., Patil, A., Phatak, A., Chandra, N.: Free radicals, antioxidants and functional foods: impact on human health. Pharm. Rev. 4(8), 118–126 (2010)
Pokorný, J., Yanishlieva, N.V., Gordon, H.: Antioxidants in Food – Practical Applications, pp. 22–70. Woodhead Publishing, Cambridge (2001)
Dai, J., Mumper, R.: Plant phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules 15, 7313–7352 (2010)
Cushnie, T.P., Lamb, A.J.: Antimicrobial activity of flavonoids. Int. J. Antimicrob. Agents 26, 343–356 (2005)
Katalinić, V., Smole, M.S., Skroza, D., Generalić, I., Abramović, H., Miloš, M., Ljubenkov, I., Piskernik, S., Pezo, I., Terpinc, P., Boban, M.: Polyphenolic profile, antioxidant properties and antimicrobal activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia). Food Chem. 119, 715–723 (2010)
Castellano, G., Tena, J., Torrens, F.: Classification of phenolic compounds by chemical structural indicators and its relation to antioxidant properties of Posidonia Oceanica (L.) Delile. MATCH Commun. Math. Comput. Chem. 67, 231–250 (2012)
Heim, K.E., Tagliafero, A.R., Bobilya, D.J.: Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships. J. Nutr. Biochem. 13, 572–584 (2002)
Mandal, S.M., Chakraborty, D., Dey, S.: Phenolic acids act as signaling molecules in plant-microbe symbioses. Plant Signal. Behav. 5(4), 359–368 (2010)
Zhang, Y., Seeram, N.P., Lee, R., Feng, L., Hebe, D.: Isolation and identification of strawberry phenolics with antioxidant and human cancer cell antiproliferative properties. J. Agric. Food Chem. 56, 670–675 (2008)
Harborne, J.B., Baxter, H. (eds.): The Handbook of Natural Flavonoids, vol. 2. John Wiley, Chichester (1999)
Buhler, D., Miranda, C.: Antioxidant action of flavonoids. Micronutrients Information Center, Linus Pauling Institute, London (2000)
Xu, B.J., Chang, S.K.: A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci. 77(2), 159–166 (2007)
Albu, S., Joyce, E., Paniwnyk, L., Lorimer, J.P., Mason, T.J.: Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry. Ultrason. Sonochem. 11, 261–265 (2004)
Bimakr, M., Rahman, R.A., Taip, F.S., Ganjloo, A., Md Salleh, L., Selamat, J., Hamid, A., Zaidul, I.S.M.: Comparision of different extraction methods for the extraction of major flavonoid compounds from spearmint (Mentha spicata L.) leaves. Food Bioprod. Process. 89, 67–72 (2011)
Ross, K.A., Beta, T., Arntfield, S.D.: A comparative study on the phenolic acids identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods. Food Chem. 113, 336–344 (2009)
Altiok, E., Baycin, D., Bayraktar, O., Ülkü, S.: Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin. Sep. Purif. Technol. 62, 342–348 (2008)
Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y., Jiang, Y.: Extraction of polyphenolics from plant material for functional foods-engineering and technology. Food Rev. Int. 21, 139–166 (2005)
Shan, B., Cai, Y.Z., Sun, M., Corke, H.: Antioxidant capacity of 26 spices extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53, 7749–7759 (2005)
Guyot, S., Marnet, N., Drilleau, J.: Thiolysis-HPLC characterization of apple procyanidins covering a large range of polymerization states. J. Agric. Food Chem. 49, 14–20 (2001)
Mattila, P., Kumpulainen, J.J.: Determination of free and total phenolic acids in plant derived foods by HPLC and diode array detection. J. Agric. Food Chem. 50(13), 3660–3667 (2002)
Robards, K.: Strategies for the determination of bioactive phenols in plants, fruit and vegetables. J. Chromatogr. A 2003, 657–691 (1000)
Areias, F.M., Valentäo, P., Andrade, P.B., Ferreres, F., Seabra, R.M.: Flavonoids and phenolic acids of sage: influence of some agricultural factors. J. Agric. Food Chem. 48, 6081–6084 (2000)
Durling, N.E., Grey, O.J., Webby, R.F., Mitchell, K.A., Foo, L.Y., Perry, N.B.: Extraction of phenolics and essential oil from dried sage (Salvia officinalis) using ethanol-water mixtures. Food Chem. 101, 1417–1424 (2007)
McDonald, S., Prenzler, P.D., Antolovich, M., Robards, K.: Phenolic content and antioxidant activity of olive extract. Food Chem. 73, 73–84 (2001)
Stanković, M.: Total phenolic content, flavonoid concentration and antioxidant activity of Marrubium peregrinum L. extracts. J. Sci. 33, 63–72 (2011)
Pourmorad, F., Hosseinimehr, S.J., Shahabimajd, N.: Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. Afr. J. Biotechnol. 5(11), 1142–1145 (2006)
Pontis, J.A., da Costa, L.A.M.A., da Silva, S.J.R., Flach, A.: Color, phenolic, and flavonoid content and antioxidant activity of honey from Roraima, Brazil. Food Sci. Technol. 34(1), 69–73 (2014)
Brighente, I.M.C., Dias, M., Verdi, L.G., Pizzolatti, M.G.: Antioxidant activity and total phenolic content of some Brazilian species. Pharm. Biol. 45(2), 156–161 (2007)
Naczk, M., Shahidi, F.: Extraction and analysis of phenolics in food. J. Chromatogr. A 1054(1–2), 95–111 (2004)
Chan, S.W., Lee, C.Y., Yap, C.F., Wan Aida, W.M., Ho, C.W.: Optimisation of extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels. Int. Food Res. J. 16, 203–219 (2009)
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., Larondelle, Y.: Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz and Pavón) tubers. Sep. Purif. Technol. 55(2), 217–225 (2007)
Bouterfas, K., Mehdadi, Z., Benmansour, D., Khaled, M.B., Bouterfas, M., Latreche, A.: Optimization of extraction conditions of some phenolic compounds from white horehound (Marrubium vulgare L.) Leaves. Int. J. Org. Chem. 4, 292–308 (2014)
Do, Q.D., Angkawijaya, A.E., Tran-Nguyen, P.L., Huynh, L.H., Soetaredjo, F.E., Ismadji, S., Ju, Y.H.: Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. J. Food Drug Anal. 22, 296–302 (2014)
Złotek, U., Mikulska, S., Nagajek, M., Świeca, M.: The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts. Saudi J. Biol. Sci. 23(5), 628–633 (2016)
Kim, I.S., Yang, M.R., Lee, O.H., Kang, S.H.: Antioxidant activities of hot water extracts from various spices. Int. J. Mol. Sci. 12(6), 4120–4131 (2011)
Butsat, S., Siriamornpun, S.: Effect of solvent types and extraction times on phenolic and flavonoid contents and antioxidant activity in leaf extracts of Amomum chinense C. Int. Food Res. J. 23(1), 180–187 (2016)
Teixeira, T.S., Vale, R.C., Almeida, R.R., Ferreira, T.P.S., Guimarães, L.G.L.: Antioxidant potential and its correlation with the contents of phenolic compounds and flavonoids of methanolic extracts from different medicinal plants. Revista Virtual de Química 9(4), 1546–1559 (2017)
Mohammedi, Z., Atik, F.: Impact of solvent extraction type on total polyphenols content and biological activity from Tamarix Aphylla (L.) Karst. Int. J. Pharma Bio Sci. 2(1), 609–615 (2011)
Turkmen, N., Sari, F., Velioglu, Y.S.: Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem. 99, 835–841 (2006)
Zhang, H.Y., Sun, Y.M., Wang, X.L.: Substituent effects on O-H bond dissociation enthalpies and ionization potentials of catechols: a DFT study and its implications in the rational design of phenolic antioxidants and elucidation of structure–activity relationships for flavonoid antioxidants. Chem. Eur. J. 9(2), 502–508 (2003)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer International Publishing AG, part of Springer Nature
About this paper
Cite this paper
Osmić, S., Begić, S., Mićić, V. (2019). The Effect of Concentration of Methanol as a Solvent on the Antioxidative Activity of Sage Extract. In: Karabegović, I. (eds) New Technologies, Development and Application. NT 2018. Lecture Notes in Networks and Systems, vol 42. Springer, Cham. https://doi.org/10.1007/978-3-319-90893-9_56
Download citation
DOI: https://doi.org/10.1007/978-3-319-90893-9_56
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-90892-2
Online ISBN: 978-3-319-90893-9
eBook Packages: Intelligent Technologies and RoboticsIntelligent Technologies and Robotics (R0)