Chemical Constituents, Antioxidant and Anti-inflammatory Properties of De-chlorophyllized Extracts of <i>Salvia</i> <i>officinalis</i> Leaf

Abstract

Background: Salvia officinalis is a medicinal plant used for the treatment of various disorders such as inflammation, rheumatism, ulcers, dizziness, high blood pressure and high blood sugar. Studies have associated its medicinal properties to its strong chemical constituents and various pharmacological effects. Objectives: The work was to evaluate the total contents of flavonoid, phenolic, saponins and tannin along with the antioxidant and anti-inflammatory properties of dechlorophyllized ethanol extract of Salvia officinalis leaf. Method: The Salvia officinalis leaves were macerated in ethanol and liquid-liquid extraction to obtain complete removal of the chlorophyll content. While the phytochemical constituents and the antioxidant, anti-inflammatory activities of dechlorophyllized extract of Salvia officinalis leaf were estimated by standard methods. Results: The flavonoid, phenolic, saponins and tannin contents of the Salvia officinalis dechlorophyllized leaves were 64.517mgQE/g, 91.433mgGAE/g, 185.666mgSE/g and 47.333mg/TAE/g extract respectively. The dechlorophylized extract had high antioxidant activity: ferric reducing antioxidant power (FRAP) of 14.157mg/l QE and IC 50 of 16.28ppm with 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. It had potent anti-inflammatory activity with IC 50 value of 115.201ppm. Conclusion: The results demonstrated that Salvia officinalis leaf is a source of antioxidant and anti-inflammatory pharmacologic agents.