Eastern Anatolia in Turkey, were screened for their possible antioxidant activities by two complementary test systems, namely DPPH free radical scavenging and β-carotene/linoleic acid. Total phenolic content of the extracts of Salvia species were performed Folin-Ciocalteu reagent and gallic acid used as standard. A wide variation has been observed among species in terms of antioxidant activity and total phenolic content. In both DPPH and β-carotene system, the most active plant was Salvia verticillata with a value of IC 50 =18.3 μg/ml and 75.8%, respectively. This specie also has the highest total phenolic content (167.1 mgGAE/g DW). The total amount of phenolics was between 50.3 to 167.1 mg GAE/g DW among species. A positive linear correlation was observed between total phenolic content and antioxidant activity of the extracts. The results suggest that the extract of Salvia species, notably Salvia verticillata with the highest antioxidant activity, can be used as natural antioxidants in the food industry.
The in vitro antimicrobial and antioxidant activities of the essential oil and methanolic extract of Micromeria fruticosa ssp serpyllifolia as well as the composition of the essential oil were examined. The essential oil exhibited activity against 14 bacteria, three fungi and a yeast, with minimal inhibitory concentration (MIC) values ranging from 31.25 to 125 µl ml −1 , whilst the methanolic extract was inactive. Antioxidant activity was measured by two methods, namely scavenging of the free radical DPPH and inhibition of linoleic acid oxidation. The methanolic extract exhibited significant antioxidant activity in both assays, providing 50% inhibition at 70.9 ± 0.5 µg ml −1 concentration in the DPPH assay and inhibiting linoleic acid oxidation to 59% at 2 mg ml −1 concentration, whilst the essential oil showed activity only at higher concentrations. The gallic acid equivalent total phenolic content of the methanolic extract was found to be 55.2 ± 2.00 µg mg −1 dry weight extract (5.5% w/w). The chemical composition of the hydrodistilled essential oil was analysed by means of GC/MS. Twenty-nine constituents were identified, the main ones being piperitenone (50.61%) and pulegone (29.19%).
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