DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L.

Ayşegül TÜRK BAYDIR; Amir SOLTANBEİGİ; Rukiye SAYGILI CANLIDİNÇ; Mehmet Selçuk ERDOĞAN

Article Details

DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L.

Authors:

Ayşegül TÜRK BAYDIR | Amir SOLTANBEİGİ | Rukiye SAYGILI CANLIDİNÇ | Mehmet Selçuk ERDOĞAN

Publisher:

Bartin University

Main Topics:

Applied physics | Food technology

Journal:

Bartın University International Journal of Natural and Applied Sciences 2021 Vol.4 Issue 1, pp.95-100

Document Type:

Article

Publication Date:

7/2021

Document Language:

English

Document ID (Org No.):

2000929824

Frequency:

Bi-Annual

eISSN:

2667-5048

Abstract:

 

In this study the essential oil component of Salvia officinalis which was grown in Afyonkarahisar/Turkey were analyzed by GC-MS/FID. According to results, the major components of essential oil were α-thujone 19.89%, camphor 15.72%, borneol 12.86%, 1,8-cineole 12.06%. The total phenolic content of the plant leaves was calculated as 0.324g 100g-1 in terms of caffeic acid. According to DPPH analysis of the inhibition value of 0.01 g ml-1 sage methyl alcohol extraction was reported as 76.91%. In addition, while the refined sunflower oils induction period was 1.36h at rancimat conditions at 120 ⁰C, it was 2.17h when 2% S. officinalis was added and waited one week. In other words, sage increases the oxidation stability of refined sunflower oil and extends shelf life. For this purpose, it is concluded that sage can be used as natural antioxidant for refined sunflower oil.

Article Details

DETERMINATION OF CHEMICAL PROPERTIES AND ANTIOXIDANT EFFECT OF SALVIA OFFICINALIS L.

Authors: Ayşegül TÜRK BAYDIR | Amir SOLTANBEİGİ | Rukiye SAYGILI CANLIDİNÇ | Mehmet Selçuk ERDOĞAN

Publisher: Bartin University

Main Topics: Applied physics | Food technology

Journal: Bartın University International Journal of Natural and Applied Sciences 2021 Vol.4 Issue 1, pp.95-100

Document Type: Article

Publication Date: 7/2021

Document Language: English

Document ID (Org No.): 2000929824

Frequency: Bi-Annual

eISSN: 2667-5048

Issues

Authors:

Ayşegül TÜRK BAYDIR | Amir SOLTANBEİGİ | Rukiye SAYGILI CANLIDİNÇ | Mehmet Selçuk ERDOĞAN

Publisher:

Bartin University

Main Topics:

Applied physics | Food technology

Journal:

Bartın University International Journal of Natural and Applied Sciences 2021 Vol.4 Issue 1, pp.95-100

Document Type:

Article

Publication Date:

7/2021

Document Language:

English

Document ID (Org No.):

2000929824

Frequency:

Bi-Annual

eISSN:

2667-5048