抽象的

Study of Some Salvia Officinalis L. (Sage) Components and Effect of Their Aqueous Extract on Antioxidant

Sura Mohammed Kadhim, Mustafa Taha Mohammed, Omar Mohammed Ahmed and Abdulkadir Mohammed Noori Jassimand

Antioxidants prevent the reaction of free radicals with biomolecules and can remind the nutritional values and physiological properties of foodstuffs. Nowadays there is an increasing trend among food technologists to replace the synthetic kind of antioxidants with the natural ones. Spices and herbs have been used not only for flavoring food but also for improving the overall quality of the product and to extend the shelf life of foods due to their antioxidant properties. Therefore, possible use aqueous extracts of Salvia officinalis to protect brain against the Lipid peroxidation. The present study was undertaken to evaluate the potential of Salvia officinalis against the DPPH free radical scavenging system and lipid peroxidation. The chemical components of the prepared aqueous extracts of Salvia officinalis were detected as: glycosides, alkaloids, saponins, phenolic compounds, tannins, flavonoids, proteins, steroids and Vitamine C and then estimate DPPH free radical scavenging system and lipid peroxidation. The study showed that the Salvia officinalis in the aqueous extracts contain: glycosides, proteins, saponins, tannins, phenolic compounds, flavonoids, alkaloids, steroids and vitamine C. Aqueous extracts were found effective in scavenging DPPH 48.2℅ in concentration 100 μL while a concentration 250 μL the extract showed activity 69.89℅, as well as inhibiting the lipid peroxidation 20.92℅ in concentration 100 μL while 250 μL inhibited 31.79℅. Our results suggest that Salvia officinalis treatment protects the rat brain against lipid peroxidation and DPPH free radical scavenging.