Quantitative Analysis of Polyphenols and Biological Activity of Sage Macerates

Stanciu, Gabriela Dumitriţa; Lupsor, Simona; Aonofriesei, Florin; Calotă, Nicoleta; Popescu, Antoanela; Sîrbu, Rodica

doi:10.37358/rc.70.19.11.7661

Cited by 4 publications

(10 citation statements)

References 20 publications

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“…The resulted extractive solutions were analysed by an adapted USP30 HPLC method [21] used for separation, identification and quantification of the phenolic compounds as previously described [14][15][16]19].…”

Section: Identification and Quantification Of Phenolic Compounds By Hmentioning

confidence: 99%

“…Identification and quantitative determination of the active constituents from samples macerates was done by comparing the chromatogram of standards mixture. The total phenols were estimated according to the Folin-Ciocalteau method [22][23][24][25][26][27][28].…”

Section: Identification and Quantification Of Phenolic Compounds By Hmentioning

confidence: 99%

“…The resistance of many pathogens to available antibiotics has become a global problem and stimulated the interest in natural alternatives. Therefore, the study of the antimicrobial properties and determination of the chemical constituents responsible for the biological effects of various plant components has become a priority [13][14][15][16] to find new solutions in controlling pathogens and preventing infectious diseases and also in exploring a natural valuable source of antioxidants. In this context, the paper analyses the effect of sage macerates (S1, S2) against 20 bacterial strains isolated from clinical specimens.…”

mentioning

confidence: 99%

“…Since the plants can accumulate some toxic compounds [17][18][19][20], sage leaves were tested to estimate the toxic metal concentration before the extraction. On the other hand, the content of other bioelements such as calcium, potassium, sodium, copper and zinc has also been evaluated.…”

mentioning

confidence: 99%

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Quantitative Analysis of Polyphenols and Biological Activity of Sage Macerates

Stanciu¹,

Lupsor²,

Aonofriesei³

et al. 2019

Rev. Chim.

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The total phenols concentration in two sage macerates has been estimated by Folin-Cioc�lteau method, identified and quantified using HPLC-DAD method in order to assess the biological activity. The results for total phenols values of Folin Ciocalteau method indicate that Salvia officinalis L macerate S2, presents a higher amount of phenolic compounds than macerate S1. By HPLC-DAD method, six individual phenolic compounds were identified in sage macerates among which where cinnamic acid was found in highest concentration (652.478 mg/100g d.w. in S2 and 473.381 mg/100g d.w. in S1). The antioxidant activity of sage macerates was evaluated using DPPH Radical Scavenging test. Sage macerates exhibited high antioxidant activity, between 439.5 mg GAE /mL and 400 mg GAE /mL. Antibacterial activity of sage macerates was evaluated against 20 Gram positive and Gram negative bacterial strains isolated from clinical specimens. Both macerates showed significant but variable antibacterial activity with inhibition zones ranging from 4.97 mm (S2) to 7.28.mm (S1). The effect was stronger on Gram positive (Enterococcus, Staphyococcus) than Gram negative bacteria (Escherichia sp, Proteus sp, Klebsiella sp). Eleven metals concentrations were determined by AAS method in sage leaves; it has been found that Cd, Ni and Pb concentrations are below the detection limits.

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Section: Identification and Quantification Of Phenolic Compounds By Hmentioning

confidence: 99%

Section: Identification and Quantification Of Phenolic Compounds By Hmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Quantitative Analysis of Polyphenols and Biological Activity of Sage Macerates

Stanciu¹,

Lupsor²,

Aonofriesei³

et al. 2019

Rev. Chim.

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“…Total phenolic contents (TPC) were determined according to the Folin-Ciocalteu method [10][11][12][13][14]. Total concentrations of phenolic in extracts were measured by molecular absorption spectrometry according to a colorimetric reduction of a phosphowolframatephosphomolibdate complex to blue products by soluble phenolic compounds, in sodium carbonate media.…”

Section: Determinations and Equipmentsmentioning

confidence: 99%

Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries

Stanciu¹,

Lupsor²,

Tomescu³

et al. 2019

Rev. Chim.

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The study presents original results concerning analytical characterization of alcoholic extracts of four wild berries (blueberries, blackberries, red currants and raspberries) and two cultivated berries (black cherries and strawberries). Total and some individual phenols concentrations were determined using molecular absorption spectrometry (modified Folin Ciocalteu method) and HPLC-DAD technique. The measurement of lipid-soluble antioxidant capacity (ACL) was done by photochemiluminescence method using trolox as standard.The highest total phenolic content was registered in blueberries (543.5 mg/100g f.w.), while the lowest was found in raspberries (344.5 mg/100g f.w.).HPLC � DAD analysis indicated the presence of six individual polyphenolic compounds in different concentrations: gallic acid (62.664 - 178.821 mg/100 g f.w); chlorogenic acid (30.152 - 243.923 mg/100g f.w.); 3-O-methyl-gallic acid (2.035 - 4.907 mg/100 g f.w.); caffeic acid (0.401 - 5.664 mg/100 g f.w.); p-coumaric acid (4.252 - 10.806 mg/100 g f.w.) and cinnamic acid (0.665-0.958 mg/100 g f.w.). ACL results showed values between 54.00 and 1152 �mols trolox/100 g f.w.

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Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams

et al. 2022

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Grape seeds are agro-industrial by-products, which if improperly managed, may be responsible for socioeconomic and environmental problems. Nevertheless, it is possible to effectively valorize them by means of extraction of the bioactive compounds, especially the antioxidant phenolic molecules, using a safe, green, and environmentally-friendly extractive medium (i.e., hydro-glyceric solution). In the present study, the extraction was performed using seeds from two Lebanese varieties, Obeidi and Asswad Karech, and three international varieties, Marselan, Syrah, and Cabernet Franc. The type and amount of phenolic compounds were identified by High-Performance Liquid Chromatography (HPLC). Marselan was the extract richer in catechins (132.99 ± 9.81 μg/g of dried matter), and it also contained a higher amount of phenolic compounds (49.08 ± 0.03 mg of gallic acid equivalent/g of dry matter and 10.02 ± 0.24 mg of proanthocyanidin content/g of dry matter). The antioxidant capacity of the extracts was assessed using three different colorimetric assays including 2,2-DiPhenyl-1-PicrylHydrazyl (DPPH), CUPRIC ion Reducing Antioxidant Capacity (CUPRAC), and Ferric Reducing Antioxidant Power (FRAP). As expected, Marselan exhibited the highest antioxidant activity; as well, the total phenolic and proanthocyanidin content were the highest. The stability of the Marselan extract incorporated into a commercial cream, was performed at three different temperatures (4, 25, and 50 °C), and four different concentrations (5, 4, 3, 2%), over a period of 4 months, using different methods such as centrifugation, Heat-Shock Cycles, pH, and viscosity. All Marselan hydro-glyceric extract formulations were proven to be stable over the entire 4 months, where the highest stability was achieved at 4 °C and the least at 50 °C. This study supports the suitability of the incorporation of phenolic extracts into commercial creams to enrich the cosmetic industry with effective, natural, and safe skincare products.

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Quantitative Analysis of Polyphenols and Biological Activity of Sage Macerates

Cited by 4 publications

References 20 publications

Quantitative Analysis of Polyphenols and Biological Activity of Sage Macerates

Quantitative Analysis of Polyphenols and Biological Activity of Sage Macerates

Evaluation of Antioxidant Capacities and Phenols Composition of Wild and Cultivated Berries

Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams

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