The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity

Saša Đurović; Darko Micić; Lato Pezo; Danka Radić; Julia G Bazarnova; Yulia A Smyatskaya; Stevan Blagojević

doi:10.1016/j.fochx.2022.100213

The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity

Food Chem X. 2022 Jan 19:13:100213. doi: 10.1016/j.fochx.2022.100213. eCollection 2022 Mar 30.

Authors

Saša Đurović¹, Darko Micić¹, Lato Pezo¹, Danka Radić¹, Julia G Bazarnova², Yulia A Smyatskaya², Stevan Blagojević¹

Affiliations

¹ Institute of General and Physical Chemistry, Studentski trg 12, 11158 Belgrade, Serbia.
² Peter the Great Saint-Petersburg Polytechnic University, Graduate School of Biotechnology and Food Industries, Polytechnicheskaya street, 29, 195251 Saint-Petersburg, Russia.

Abstract

In this study, influence of the extraction techniques on the quality of the sage essential oil was investigated. Obtained samples were analyzed for chemical composition by GC/MS, thermal properties by thermogravimetric analysis (TGA), and for biological activity: antioxidant (DPPH, CUPRAC, FRAP, ABTS, HRSA and TBARS), microbiological (Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Candida albicans, and Aspergillus niger), and cytotoxic (HeLa, LS-174, A549 and MRC-5) activities. Chemical composition showed that viridiflorol was principal compound in all samples followed by camphor, thujones, and verticiol. MWD 400 W was the most potent antioxidant agent, D 200 W and MWD 400 W antimicrobial agents, while hydrodistallates (D 200 W and D 400 W) were the most potent cytotoxic agents. An artificial neural network model was developed for the antioxidant activity anticipation of analyzed samples. These models showed good prediction properties (the r² value during training cycle for output variables was 0.998).

Keywords: Artificial neural network; Biological activity; Chemical composition; Essential oil quality; Extraction conditions; Extraction techniques; Sage; Thermal properties.