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المؤلفAssaggaf, Hamza M.
المؤلفNaceiri Mrabti, Hanae
المؤلفRajab, Bodour S.
المؤلفAttar, Ammar A.
المؤلفAlyamani, Reema A.
المؤلفHamed, Munerah
المؤلفEl Omari, Nasreddine
المؤلفEl Menyiy, Naoual
المؤلفHazzoumi, Zakaria
المؤلفBenali, Taoufiq
المؤلفAl-Mijalli, Samiah Hamad
المؤلفZengin, Gokhan
المؤلفAlDhaheri, Yusra
المؤلفEid, Ali H.
المؤلفBouyahya, Abdelhakim
تاريخ الإتاحة2023-01-30T06:26:33Z
تاريخ النشر2022-08-01
اسم المنشورMolecules
المعرّفhttp://dx.doi.org/10.3390/molecules27165157
الاقتباسAssaggaf, H.M.; Naceiri Mrabti, H.; Rajab, B.S.; Attar, A.A.; Alyamani, R.A.; Hamed, M.; El Omari, N.; El Menyiy, N.; Hazzoumi, Z.; Benali, T.; Al-Mijalli, S.H.; Zengin, G.; AlDhaheri, Y.; Eid, A.H.; Bouyahya, A. Chemical Analysis and Investigation of Biological Effects of Salvia officinalis Essential Oils at Three Phenological Stages. Molecules 2022, 27, 5157. https://doi.org/10.3390/molecules27165157
معرّف المصادر الموحدhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85136724178&origin=inward
معرّف المصادر الموحدhttp://hdl.handle.net/10576/39169
الملخصSalvia officinalis is a medicinal plant used to treat some diseases, including microbial infections and diabetes. Different studies showed the biological and pharmacological properties of this species. The aim of this study was the determination of the chemical compounds of S. officinalis essential oils and the investigation of their antimicrobial, antioxidant, antidiabetic, and anti-inflammatory properties. The chemical compounds of S. officinalis were determined by GC-MS analysis. The antioxidant activity was assessed by DPPH, ABTS, H2O2, and FRAP assays. The in vitro antidiabetic effect was evaluated by the inhibition of α-amylase, α-glucosidase, and lipase activities, and the anti-inflammatory effect was evaluated using the 5-lipoxygenase assay. Moreover, antibacterial activity was assessed against six bacterial strains using agar well diffusion assay and microdilution method. The main compounds in essential oils of S. officinalis at three phenological stages were naphthalenone, camphor, 1.8-cineole, and α-thujone. The full flowering stage essential oil showed the best antioxidant activity with different IC50 values according to the used tests. This oil also exhibited important inhibitory effects at the full flowering stage against α-amylase (IC50 = 69.23 ± 0.1 μg/mL), α-glucosidase (IC50 = 22.24 ± 0.07 μg/mL), and lipase (IC50 = 37.3 ± 0.03 μg/mL). The 5-lipoxygenase inhibitory effect was the best at the full flowering stage (IC50 = 9.24 ± 0.03 μg/mL). The results of the antibacterial evaluation revealed that, at three seasonal periods, S. officinalis essential oil demonstrated strong antibacterial activity. Although the full flowering stage had the best antibacterial activity, there were no significant differences between the three stages. Additionally, the essential oils showed bactericidal effects on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, Proteus mirabilis, Escherichia coli, and Salmonella typhimurium, respectively. The findings of this work showed remarkably that S. officinalis synthesizes essential oils according to different developmental stages. Moreover, it has exhibited interesting biological and pharmacological properties justifying its medicinal effects and suggesting it as a very important source of natural drugs.
راعي المشروعThis study was supported by the Princess Nourah Bint Abdulrahman University Researchers Supporting Project number (PNURSP2022R158) Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia.
اللغةen
الناشرMDPI
الموضوعanti-inflammatory effects
antidiabetic activity
essential oils
phenological stages
Salvia officinalis
العنوانChemical Analysis and Investigation of Biological Effects of Salvia officinalis Essential Oils at Three Phenological Stages
النوعArticle
رقم العدد16
رقم المجلد27
ESSN1420-3049
dc.accessType Open Access


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