Food Science & Nutrition Research

Abstract

Chemical Composition of the Essential Oils of Five Salvia Species Growing Wild or Cultivated From Lebanon

Arnold-Apostolides N, Nasser H, Baydoun S.

Salvia (sage) species have been used for centuries worldwide used as culinary herbs as well as traditional remedies. In Lebanon, Salvia species: S. fruticosa Mill.; S. judaica Boiss.; S. officinalis L.; S. palaestina Benth.; and S. sclarea L. stand among the most important medicinal and aromatic plants that have high potential to contribute to healthcare and livelihoods. The aim of this study was to assess the chemical composition of the essential oils of these 5 Salvia species by GS-MS analysis. The results displayed significant qualitative and quantitative chemical profiles characterized mainly by 1,8-Cineol, Germacrene-D, α-Thujone, Caryophyllene, Sclareol. The main compounds of tested oils were 1,8-Cineole (21.55%) and β-Pinene (10.1%) in S. fruticosa; Germacrene-D (16.1%) and α-Cadinene (8.3%) in S. judaica; α-Thujone (21.04%) and Caryophyllene (12.48%) in S. officinalis; Sclareol (20.2%) and Caryophyllene (15.6%) in S. palaestina and Terpineol (8.9%) and Germacrene-D (8.81%) in S. sclarea. In spite of the dominance of α-Thujone, the profile of the cultivated S. officinalis was found not to be in accordance with the profile defined by standard ISO 9909 official which necessitates the need for more comprehensive investigation through the various developmental stages of the plant and influence of growing and climatic conditions. Nevertheless, the high contents of the 1,8-Cineol, Germacrene-D, α-Thujone, Caryophyllene and Sclareol in the essential oils confirm their potential as natural remedies, cosmetic and food industries. However, with the growing emphasis on quality control, it is necessary to examine the safety of these oils being a key factor in their suitability for consumption and use.

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