Salvia officinalis L. Essential Oil from Spain: Determination of Composition, Antioxidant Capacity, Antienzymatic and Antimicrobial Bioactivities.

Abstract

Four essential oils (EOs) from Salvia officinalis L. cultivated in Spain (Murcia province) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS) to determine their relative and absolute composition. The main components were α-thujone (22.8-41.7%), camphor (10.7-19.8%), 1,8-cineole (4.7-15.6%) and β-thujone (6.1-15.6%). Enantioselective gas chromatography identified (-)-α-thujone and (+)-camphor as the main enantiomers in all the analyzed EOs. Furthermore, when the EOs were tested to determine their antioxidant activity against free radicals and as ferric reducing and ferrous chelating agents, all were seen to have moderate activity due to the compounds they contained, such as linalool or terpinene. Because of their known relation with inflammatory illnesses and Alzheimer's disease, respectively, lipoxygenase and acetylcholinesterase were studied in the EOs. Some individual compounds inhibited these enzymes. In addition, the studied SoEOs were able to inhibit the growth of Escherichia coli, Staphylococcus aureus and Candida albicans. The characterization carried out increases our awareness of the possible uses of S. officinalis EO as natural additives in food, cosmetics and pharmaceuticals. This article is protected by copyright. All rights reserved.