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Antioxidant properties of Salvia officinalis leaves preparations

Key words:
Salvia officinalis, extract, infusion, essential oil.

Summary
Herbal preparations are one of the most widespread products. They include decoctions,
infusions, extracts and essential oils. Their application is very diverse. The wide variety of
properties is due to the richness of the active compounds. Sage preparations contain oils,
bitterness, gums, resins, mineral salts, organic acids and polyphenols. Polyphenols content and
also the antioxidant properties is very interesting and desirable feature. However the content
of polyphenols depends not only on the herb, but also on the type of preparation. In this work
we present a study on the antioxidant properties of extract, infusion and essential oil obtained
from dried leaves od sage (Salvia officinalis). Experimental data showed that type of
preparation strongly effect the total phenolic content and antioxidant properties measured by
ferric reducing antioxidant power method.

mgr inż. Milena OPRAWA
dr inż. Daria WIECZOREK
dr Dobrawa KWAŚNIEWSKA
dr inż. Anna CIESZYŃSKA
Poznan University of Economics and Business
Faculty of Commodity Science
Department of Technology and Instrumental Analysis
al. Niepodległości 10, 61-875 Poznań, Poland
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

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