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University of Banja Luka, Faculty of Medicine, Department of Pharmacy, Bulevar vojvode Petra Bojovića 1A , Banja Luka , Bosnia and Herzegovina
University of Banja Luka, Faculty of Forestry, Bulevar vojvode Petra Bojovića 1A , Banja Luka , Bosnia and Herzegovina
University of Banja Luka, Faculty of Medicine, Department of Microbiology and Immunology, Save Mrkalja 14 , Banja Luka , Bosnia and Herzegovina
University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3 , Novi Sad , Serbia
In recent years, the focus has been on the use of natural medicinal products in the treatment of all types of diseases. Essential oils obtained from medicinal plants have been known since ancient times as products with healing properties. Sage (Salvia officinalis), a plant from the family Luminacea, is one of the most valued medicinal plants primarily because it is rich in essential oil and because of its wide range of medicinal properties. It has been applied in the treatment of mental and nervous disorders. It is an anti-inflammatory, spasmolytic, antiseptic, antimicrobial, and antioxidant. Sage is also considered Generally Recognized As Safe (GRAS) for use as spices, other natural seasonings, and flavorings. In this paper, the focus is on the composition and characteristics of cultivated sage essential oil collected from the area of Mostar. The essential oil was isolated by the hydrodistillation method in the Clevenger apparatus. The chemical composition was determined by gas chromatography coupled with a mass detector (GC-MS). Twelve constituents were identified, corresponding to 96,89% of present compounds. The main components were camphor (30,25%), alpha-tujone (29,65%), 1,8-cineol (12,44%), and terpinen-4-ol (6,36). Antibacterial activity against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 was determined. The results are very promising and have shown bacterial sensitivity to the testing substance. The Salvia officinalis essential oil also exhibited significant DPPH radical scavenging activity, highlighting its potential as an antioxidant. The essential oil was tested on three concentrations (5, 10, and 15 mg/mL) with different times of incubation (20 and 60 min). The results revealed that inhibition of DPPH radical rises with concentration and finally reached a value of 73% (20 min incubation) and 77% (60 min incubation). Current results have shown that our essential oil could be used as a natural alternative to chemical preservatives in the food industry as well as the pharmaceutical industry.
This study was carried out within a project "Hydrodistillation and analysis of essential oils and hydrolates from medicinal and herbal plants from Herzegovina: Research on composition and effect as well as possible application in pharmacy and industry." No. 125 7064, financed by the Ministry of Scientific and Technological Development and Higher Education of the Republic of Srpska.
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