Antioxidative Phenolic Compounds from Sage (Salvia officinalis)

作者：Mingfu Wang, Jiangang Li, Meera Rangarajan, Yu Shao, Edmond J. LaVoie, Tzou‐Chi Huang, Chi‐Tang Ho · 发表于：Journal of Agricultural and Food Chemistry · 年份：1998 · DOI：10.1021/jf980614b · 被引用次数：624 · 研究领域：Phytochemicals and Antioxidant Activities、Phytochemistry and Biological Activities、Essential Oils and Antimicrobial Activity

Ten phenolic compounds were isolated from a butanol fraction of sage extracts. Their structures were determined by spectral methods (NMR, MS, IR). Among them, a novel compound, 4-hydroxyacetophenone-4- O -β- d -apiofuranosyl-(1→6)- O -β- d -glucopyranoside, was identified. Two test systems, DPPH free radical scavenging activity and radical cation ABTS • + scavenging activity, were used to evaluate their antioxidant activity. The most active compounds were found to be rosmarinic acid and luteolin-7- O -β-glucopyranoside. Keywords: Sage; Salvia officinalis; phenolic compounds; antioxidant activity