Phytochemical diversity and antioxidant activity in different Salvia species in West Azerbaijan province

Subject Areas : Medicinal Plants

parinaz Jaffarpour ¹ , Alireza Farokhzad, ² , Abollfazel Alirezalou ³ , Fatemeh Najad HabibVash, ⁴

1 - M.Sc. student, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, Iran.
2 - Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, Iran
3 - Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Urmia University, Urmia, Iran.
4 - Assistant Professor of Medicinal Plants, Shahid Bakeri Higher Education Center, Miandoab, Urmia University, Urmia, Iran.

Received: 2017-01-15 Accepted : 2017-03-10 Published : 2018-08-23

Keywords: Cluster analysis, Diversity, Medicinal plant, Salvia species, antioxidant activity,

Abstract :

Salvia L. is one of the most important members of the Lamiaceae family. Since ancient times, sage has been considered for many medicinal properties.The objective of this research was to determine the phytochemical characteristics and antioxidant activity of eighteen Salvia species collected from various regions of West Azerbaijan province. In this study total phenolic content, total flavonoid content, total carotenoid and chlorophyll and antioxidant capacity were determined by using Folin–Ciocalteu assays, aluminum chloride method, Lichtentaler method and DPPH assay, respectively. The results showed that species type has significant effect on phytochemical characteristics and antioxidant activity (p<0.01). The highest (39.18 mg GAE/g DW) and lowest (1.09 mg GAE/g DW) total phenolic content were in S. verticillata and S. syluestris species respectively. The highest total flavonoid content (1.71 mg/g DW) were recorded in S. hydrangea and the highest total carotenoid content (16.9 4 mg/g DW), chlorophyll a (26.42 mg/100g DW) and chlorophyll b (80.1 mg/100g DW) were observed in S. multicaulis, S. verticillataand S. officinalis species respectively. The highest (89.46 %) and lowest (4.6 %) antioxidant activity were in S. hydrangea and S. syluestris, respectively. Cluster analysis using Ward's method divided all species to three main categories based on their antioxidant and phytochemical properties. These results were showed that different species of Salvia such as S. bracteata, S. officinalis minimus and S. verticillata especially S. hydrangea have valuable medicinal properties. With supplementary studies, it is possible to use these species and their bioactive compounds in plant breeding programs and pharmaceutical industry.  

References:

1. Aghaei Jeshvaghani, Z., Rahimmalek, M., Talebi, M. and Hossein Goli, S.A. 2015. Comparison of total phenolic content and antioxidant activity in different Salvia species using three model systems. Industrial Crops and Products, 77: 409–414.


2. Alirezalu, A., Ahmadi, N., Salehi, P., Sonboli, A., Ayyari, M. and Hatami Maleki, H. 2015. Antioxidant capacity in different organs of Hawthorn various species (Crataegus spp.). Journal Food Research, 25(2): 325-338.


3. Al-Qudah, M.A., Al-Jaber, HI., Abu Zarga, M.H. and Abu Orabi, S.T. 2014. Flavonoid and phenolic compounds from Salvia palaestina L. growing wild in Jordan and their antioxidant activities. Phytochemistry, 99: 115-20.


4. Aminzadeh, M., Jamshidi, A.H., Mortazavi, F., Azarnivand, H., Naghavi, M.R. and sarvestani, R. 2015. Antioxidant and phytochemical diversity of essential oils and plant extracts Salvia reuterana collected from Damavand (northern Iran). Eco-phytochemical Journal of Medical Plants, 11: 1-9.


5. Asadi, S., Ahmadiani, A., Esmaeili, M.A., Sonboli, A., Ansari, N. and Khodagholi, F. 2010. In vitro antioxidant activities and an investigation of neuroprotection by six Salvia species from Iran: A comparative study. Food and Chemical Toxicology, 48: 341–1349.


6. Ben Taarit, M., Msaada, K., Hosni, K. and Marzouk, K. 2010. Changes in fatty acid and essential oil composition of sage (Salvia officinalis L.) leaves under NaCl stress. Food Chemistry, 119: 951–956.


7. Bouaziz, M., Yangui, T., Sayadi, S. and Dhouib, A. 2009. Disinfectant properties of essential oils from Salvia officinalis L. cultivated in Tunisia.  Food and Chemical Toxicology, 47: 2755-60.


8. Bystricka, J., Vollmannová, A., Margitanová, E. and Čičová, I. 2010. Dynamics of polyphenolic formation in different plant parts and different growth phases of selected buckwheat cultivars. Acta Agriculturae Slovenica, 95: 225-229.


9. Chang, C., Yang, M., Wen, H. and Chern, J. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10: 178-182.


10. Dixon, R.A. and Paiva, N.L. 1995. Stress-induced phenylpropanoid metabolism. Plant Cell, 7: 1085-1097.


11. Ebrahimzadeh, M.A., Pourmorad, F. and Bekhradnia, A.R. 2008. Iron chelating activity screening, phenol and flavonoid content of some medicinal plants from Iran. African Journal of Biotechnology, 7: 3188-3192.


12. Erbil, N. and Digrak, M. 2015. Total phenolic and flavonoid contents, antimicrobial and antioxidant properties of Salvia verticillata L. var. amasiaca and Salvia microstegia Boiss and Bal from Turkish Flora. Journal of Microbiology and Antimicrobial Agents, 1: 23-29.


13. Farhat, M.B., Landoulsi, A., Chaouch-Hamada, R., Sotomayor, J.A. and Jordán M.J. 2013. Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Industrial Crops and Products, 49: 904-14.


14. Kelen, M. and Tepe, B. 2008. Chemical composition, antioxidant and antimicrobial properties of the essential oils of three Salvia species from Turkish flora. Biotechnology Journal, 99: 4096–4104.


15. Lu, Y. and Foo, L.Y. 2001. Antioxidant activities of polyphenols from sage (Salvia officinalis). Food Chemistry, 75, 197–202


16. Mashayekhi, K. and Atashi, S. 2014. The analyzing methods in plant physiology (surveys before and after harvest). Press Sirang Words, Gorgan, 310 p.


17. Moazzami Frida, H., Rajabi, T., Salami, A., Ranjbar, M., Taghizadeh, M. and Rahmani, N. 2015. Fatty acid composition and phytosterol contents of the seeds from three Salvia L. species growing in Iran. Biological Science Promotion, 28: 434-421.


18. Mohammadian, R. Dehghan, G., Movafeghi, A. and Talebpour, A.H. 2014. Phytochemical study of Salvia sahendica in different growth stages. Master's Thesis, Faculty of Natural Sciences, University of Tabriz.


19. Nakajima, J.I., Tanaka, I., Seo, S., Yamazaki, M. and Saito, K. 2004. LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. BioMed Research International, 5: 241-247.


20. Najad Habib Vash, F. and Hosseini, S. 2010. Anatomical studies of stem, leaf and petiole in relation to identification of 18 species of Salvia (Lamiaceae) in West Azarbaijan. Biological Science Promotion, 23: 727-742.


21. Omidbaigi, R. 2009. Production and Processing of Medicinal Plant. Razavi Ghods Astan Publ, Mashhad, 400p.


22. Omidbeigi, R. 2005. Production and manufacturing the herbs, Beh-nashr Publication, Mashhad, 347p.


23. Orhan, I., Zelik, B., Kartal, M., Zdeveci, B. and Duman, H. 2007. HPLC quantification of vitexine-2-O-rhamnoside and hyperoside in three Crataegus species and their antimicrobial and antiviral activities. Chromatographia, 66: 153-157.


24. Pizzale, L., Bortolomeazzi, R., Vichi, S., Uberegger, E. and Conte, LS. 2002. Antioxidant activity of sage (Salvia officinalis and S. fruticosa) and oregano (Origanum onites and O. indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82:1645-51.


25. Rechinger, K.H. 1982. Flora Iranica (Vol. 152). Graz: Akademische Druck- und Verlagsanstalt.


26. Rosa Loizzo, M., Abouali, M., Salehi, P., Sonboli, A., Kanani, M., Menichini, F. and Tundis, R. 2014. In vitro antioxidant and antiproliferative activities of nine Salvia species. Natural Product Research, 28: 2278-2285.


27. Saboora, A., Dadmehr, K.H. and Ranjbar, M. 2013. Total phenolic and flavonoid contents and investigation on antioxidant properties of stem and leaf extracts in six Iranian species of wild Dianthus L. Iranian Journal of Medicinal and Aromatic Plants, 29: 281-295.


28. Tepe, B., Sokmen, M., Akpulat, H.A. and Sokmen, A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chemistry, 95: 200–204.


29. Urbonaviciute, A., Jakstas, V., Kornysova, O., Janulis, V. and Maruska, A. 2006. Capillary electrophoretic analysis of flavonoids in single-styled hawthorn (Crataegus monogyna Jacq.) ethanolic extracts. Journal of Chromatography, 1112: 339-344.


30. Weng, X.C. and Wang, W. 2000. Antioxidant activity of compounds isolated from Salvia plebeia. Food Chemistry, 71: 489–493.


31. Yazdinezhad, A.R. and Malekzadeh, M. 2015. Evaluation of antioxidant effect, total phenols, anthocyanins and flavonoids contents of methanolic extract of Salvia viridis L. collected from Zanjan. Journal of Zanjan University of Medical Sciences and Health Services, 23: 100-108.


32. Zargari, A. 1984. Medicinal Plants, Volume II. Tehran University Press.