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Influence of Various Drying Methods on the Antioxidant and Essential Oil Content of Salvia fruticosa Plant

Yıl 2025, Cilt: 12 Sayı: 2, 390 - 396, 16.04.2025

Uğur Tan , Hatice Kübra Gören

https://doi.org/10.30910/turkjans.1609310

Öz

Salvia fruticosa (Anatolian sage) contains significant amounts of secondary metabolites, which are essential for the plant's anti-inflammatory, antimicrobial, and antioxidant effects. The drying methods applied post-harvest directly impact the plant's essential oil content, antioxidant activity (ABTS, DPPH), total phenol, and flavonoid levels. In particular, drying temperature and method are critical factors in determining the degradation rate of these compounds, playing an important role in preserving the plant's medicinal and aromatic value. This study aims to investigate the effects of different post-harvest drying methods on the bioactive properties of the Salvia fruticosa to identify the most effective drying method. In this study, Salvia fruticosa plant subjected to various drying methods: sun drying, shade drying, and oven drying at 100°C, 70°C, and 40°C. According to results, drying in shade yielded the highest values of DPPH radical scavenging activity (61.71 mg TEAC/g DW) and ABTS activity (91.39 mg TEAC/g DW), alongside essential oil content (1.60%) and phenolic content (31.41 mg GAE/g DW). In contrast, D100 (drying at 100 oC) showed the lowest values for DPPH, ABTS, essential oil, phenol, and flavonoid as 19.16 mg TEAC/g DW, 43.95 mg TEAC/g DW, 0.06%, 13.02 mg GAE/g DW, and 35.29 mg rutin/g DW, respectively, highlighting the detrimental effects of thermal degradation. These findings suggest that lower temperature drying methods, specifically shade and sun drying, are more effective in preserving the integrity of beneficial compounds, thus maximizing the antioxidant capacity and essential oil value of sage.

Anahtar Kelimeler

Drying methods DPPH Essential oil Phenolic content Antioxidant activity Sage

Kaynakça

  • Askun, T., Tumen, G., Satil, F., Ates, M. 2009. Characterization of the phenolic composition and antimicrobial activities of Turkish medicinal plants. Pharm. Biol. 47, 563–571.
  • Ayyobi, H., Peyvast, G., Olfati, J. 2014. Effect of drying methods on essential oil yield, total phenol content and antioxidant capacity of peppermint and dill. Ratarstvo i Povrtarstvo 51, 18-22. https://doi.org/10.5937/RATPOV51-5077.
  • Babu, A.K., Kumaresan, G., Raj, V.A.A. ve Velraj, R. 2018. Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models. Renewable and Sustainable Energy Reviews, 90: 536-556.
  • Capecka, E., Marecczek, A., Leja, M. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem. 93, 223–226.
  • Chua, L.Y., Chong, C.H., Chua, B.L. ve Figiel, A. 2019. Influence of drying methods on the antibacterial, antioxidant and essential oil volatile composition of herbs: a review. Food and Bioprocess Technology, 12: 450-476.
  • Delamare, A.P.L., Moschen-Pistorello, I.T., Artico, L., Atti-Serafini, L., Echeverrigaray, S. 2007. Antibacterial activity of the essential oils of Salvia officinalis L and Salvia triloba L cultivated in South Brazil. Food Chem. 100, 603–608.
  • Demirci, B., Tabanca, N., Başer, K.H.C. 2002. Enantiomeric distribution of some monoterpenes in the essential oils of some Salvia species. Flavour Fragr. J. 17, 54–58.
  • Dudek, K., Pietryja, M.J., Kurkiewicz, S., Kurkiewicz, M., Błońska-Fajfrowska, B., Wilczyński, S., Dzierżęga-Lęcznar, A. 2022. Influence of the drying method on the volatile component profile of Hypericum perforatum herb: a HS-SPME-GC/MS study. Processes, 10(12), 2593. https://doi.org/10.3390/pr10122593
  • El-Sayed, N.H., El-Eraky, W., Ibrahim, M.T., Mabry, T.J. 2006. Antiinflammatory and ulcerogenic activities of Salvia triloba extracts. Fitoterapia 77, 333–335.
  • Ghorbani, A., Esmaeilizadeh, M. 2017. Pharmacological properties of Salvia officinalis and its components. Journal of Traditional and Complementary Medicine 7, 433-440. https://doi.org/10.1016/j.jtcme.2016.12.014. Hamama, A., Nawar, W. 1991. Thermal decomposition of some phenolic antioxidants. Journal of Agricultural and Food Chemistry 39, 1063-1069. https://doi.org/10.1021/JF00006A012.
  • Hamidpour, M., Hamidpour, R., Hamidpour, S., Shahlari, M. 2014. Chemistry, Pharmacology, and Medicinal Property of Sage (Salvia) to Prevent and Cure Illnesses such as Obesity, Diabetes, Depression, Dementia, Lupus, Autism, Heart Disease, and Cancer. Journal of Traditional and Complementary Medicine 4, 82-88. https://doi.org/10.4103/2225-4110.130373.
  • İzli, N., Yıldız, G., Ünal, H., Işık, E., Uylaşer, V. 2013. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry (Physalis peruviana L.). International Journal of Food Science & Technology, 49(1), 9-17. https://doi.org/10.1111/ijfs.12266
  • Kwaśniewska-Karolak, I., Mostowski, R. 2021. Effect of different drying processes on an antioxidant potential of three species of Lamiaceae family. Herba Polonica, 67(1), 8-17. https://doi.org/10.2478/hepo-2021-0004 Lu, Y.R., Foo, L.Y. 2002. Polyphenolics of Salvia – a review. Phytochemistry 59, 117–140.
  • Mahanta, B., Bora, P., Kemprai, P., Borah, G., Lal, M., Haldar, S. 2021. Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality. Food Research International 145, 110404. https://doi.org/10.1016/j.foodres.2021.110404.
  • Papageorgiou, V., Gardeli, C., Mallouchos, A., Papaioannou, M., Komaitis, M. 2008. Variation of the chemical profile and antioxidant behavior of Rosmarinus officinalis L and Salvia fruticosa Miller grown in Greece. J. Agric. Food Chem. 56, 7254–7264.
  • Paşa, C., Kılıç, T., Selvi, S. ve Sağır, Z.Ö. 2019. Satureja cuneifolia Ten. (Lamiaceae) türünün farklı kurutma yöntemleri uygulanarak uçucu yağ oranlarının ve uçucu yağ bileşenlerinin tespit edilmesi. Journal of the Institute of Science and Technology, 9 (4): 2330-2335.
  • Phong, N.T., Duc, L.A., Khuyen, N.D. 2023. Effects of drying methods and drying temperature on product quality of Phyllanthus amarus (P. amarus). IOP Conference Series: Earth and Environmental Science, 1155(1), 012013. https://doi.org/10.1088/1755-1315/1155/1/012013
  • Sadowska, U., Kopeć, A., Kouřimská, L., Zarubova, L., Klouček, P. 2017. The effect of drying methods on the concentration of compounds in sage and thyme. Journal of Food Processing and Preservation, 41(6), e13286. https://doi.org/10.1111/jfpp.13286
  • Sathishkumar, R., Lakshmi, P.T.V., Annamalai, A. 2009. Effect of drying treatment on the content of antioxidants in Enicostemma littorale Blume. Research Journal of Medicinal Plant, 3(3), 93–101.
  • Stanisavljević, D., Stojičević, S.S., Đorđević, S., Zlatković, B., Veličković, D.T., Karabegović, I., Lazić, M.L. 2012. Antioxidant activity, the content of total phenols and flavonoids in the ethanol extracts of Mentha longifolia (L.) Hudson dried by the use of different techniques. Chemical Industry and Chemical Engineering Quarterly, 18(3), 411-420. https://doi.org/10.2298/ciceq110919017s
  • Şenol, F.S., Orhan, I., Celep, F., Kahraman, A., Doğan, M., Yilmaz, G., Şener, B. 2010. Survey of 55 Turkish Salvia taxa for their acetylcholinesterase inhibitory and antioxidant activities. Food Chem. 120, 34–43.
  • Tellez, M.C., Figueroa, I.P., Téllez, B.C., Vidaña, E.C.L. ve Ortiz, A.L. 2018. Solar drying of Stevia (Rebaudiana Bertoni) leaves using direct and indirect technologies. Solar Energy, 159: 898-907.
  • Tepe, B., Sokmen, M., Akpulat, H.A., Sokmen, A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem. 95, 200–204.
  • Thamkaew, G., Sjöholm, I. ve Galindo, F.G. 2021. A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition, 61 (11): 1763-1786.
  • Tohma, H., Köksal, E., Kılıç, Ö., Alan, Y., Yılmaz, M.A., Gülçin, İ., Alwasel, S. 2016. RP-HPLC/MS/MS analysis of the phenolic compounds, antioxidant and antimicrobial activities of Salvia L. species. Antioxidants, 5(4), 38. https://doi.org/10.3390/antiox5040038
  • Topcu, G. 2006. Bioactive triterpenoids from Salvia species. J. Nat. Prod. 69, 482–487. Topçu, G., Yücer, R., Şenol, H. 2017. Bioactive constituents of Anatolian Salvia species. Salvia Biotechnology, 31-132.

Farklı Kurutma Yöntemlerinin Salvia fruticosa Bitkisinin Antioksidan ve Uçucu Yağ İçeriği Üzerine Etkisi

Yıl 2025, Cilt: 12 Sayı: 2, 390 - 396, 16.04.2025

Uğur Tan , Hatice Kübra Gören

https://doi.org/10.30910/turkjans.1609310

Öz

Salvia fruticosa (Anadolu adaçayı), bitkisi yüksek oranda sekonder metabolit içermekte olup, anti-enflamatuvar, antimikrobiyal ve antioksidan etkilere sahip bir bitkidir. Hasat sonrası uygulanan kurutma yöntemleri, bitkinin uçucu yağ içeriği, antioksidan aktivitesi (ABTS, DPPH), toplam fenol ve flavonoid seviyelerini doğrudan etkilemektedir. Özellikle kurutma sıcaklığı ve yöntemi, bu bileşiklerin bozulma hızını belirleyerek bitkinin tıbbi ve aromatik değerini koruma açısından kritik bir rol oynar. Bu çalışma, farklı hasat sonrası kurutma yöntemlerinin bitkinin biyoaktif özelliklerine etkilerini araştırarak en etkili kurutma yöntemini belirlemeyi amaçlamaktadır. Salvia fruticosa bitkisi, güneşte kurutma, gölgede kurutma ve etüvde 100°C, 70°C ve 40°C’de kurutma gibi farklı yöntemlere tabi tutulmuştur. Kurutma işlemi tamamlandıktan (kuru ağırlık sabitlenince) sonra analizler yapılmıştır. Sonuçlara göre, gölgede kurutma en yüksek DPPH radikal süpürme aktivitesi (61,71 mg TEAC/g KM) ve ABTS aktivitesi (91,39 mg TEAC/g KM), uçucu yağ içeriği (1,60%) ve fenolik içeriği (31,41 mg GAE/g KM) elde edilmiştir. Buna karşılık, 100°C’de kurutma (D100), DPPH, ABTS, uçucu yağ, fenol ve flavonoid için en düşük değerler sırasıyla 19.16 mg TEAC/g KM, 43.95 mg TEAC/g KM, %0.06, 13.02 mg GAE/g KM ve 35.29 mg rutin/g KM olarak kaydedilmiş olup, termal bozulmanın olumsuz etkileri ortaya koyulmuştur. Bu bulgular, daha düşük sıcaklıklarda kurutma yöntemlerinin, özellikle gölgede ve güneşte kurutmanın, faydalı bileşiklerin bütünlüğünü koruma açısından daha etkili olduğunu ve adaçayının antioksidan kapasitesi ile uçucu yağ değerini maksimize ettiğini göstermektedir.

Anahtar Kelimeler

Kurutma yöntemleri DPPH uçucu yağ Fenolik içerik Antioksidan aktivite adaçayı

Kaynakça

  • Askun, T., Tumen, G., Satil, F., Ates, M. 2009. Characterization of the phenolic composition and antimicrobial activities of Turkish medicinal plants. Pharm. Biol. 47, 563–571.
  • Ayyobi, H., Peyvast, G., Olfati, J. 2014. Effect of drying methods on essential oil yield, total phenol content and antioxidant capacity of peppermint and dill. Ratarstvo i Povrtarstvo 51, 18-22. https://doi.org/10.5937/RATPOV51-5077.
  • Babu, A.K., Kumaresan, G., Raj, V.A.A. ve Velraj, R. 2018. Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models. Renewable and Sustainable Energy Reviews, 90: 536-556.
  • Capecka, E., Marecczek, A., Leja, M. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem. 93, 223–226.
  • Chua, L.Y., Chong, C.H., Chua, B.L. ve Figiel, A. 2019. Influence of drying methods on the antibacterial, antioxidant and essential oil volatile composition of herbs: a review. Food and Bioprocess Technology, 12: 450-476.
  • Delamare, A.P.L., Moschen-Pistorello, I.T., Artico, L., Atti-Serafini, L., Echeverrigaray, S. 2007. Antibacterial activity of the essential oils of Salvia officinalis L and Salvia triloba L cultivated in South Brazil. Food Chem. 100, 603–608.
  • Demirci, B., Tabanca, N., Başer, K.H.C. 2002. Enantiomeric distribution of some monoterpenes in the essential oils of some Salvia species. Flavour Fragr. J. 17, 54–58.
  • Dudek, K., Pietryja, M.J., Kurkiewicz, S., Kurkiewicz, M., Błońska-Fajfrowska, B., Wilczyński, S., Dzierżęga-Lęcznar, A. 2022. Influence of the drying method on the volatile component profile of Hypericum perforatum herb: a HS-SPME-GC/MS study. Processes, 10(12), 2593. https://doi.org/10.3390/pr10122593
  • El-Sayed, N.H., El-Eraky, W., Ibrahim, M.T., Mabry, T.J. 2006. Antiinflammatory and ulcerogenic activities of Salvia triloba extracts. Fitoterapia 77, 333–335.
  • Ghorbani, A., Esmaeilizadeh, M. 2017. Pharmacological properties of Salvia officinalis and its components. Journal of Traditional and Complementary Medicine 7, 433-440. https://doi.org/10.1016/j.jtcme.2016.12.014. Hamama, A., Nawar, W. 1991. Thermal decomposition of some phenolic antioxidants. Journal of Agricultural and Food Chemistry 39, 1063-1069. https://doi.org/10.1021/JF00006A012.
  • Hamidpour, M., Hamidpour, R., Hamidpour, S., Shahlari, M. 2014. Chemistry, Pharmacology, and Medicinal Property of Sage (Salvia) to Prevent and Cure Illnesses such as Obesity, Diabetes, Depression, Dementia, Lupus, Autism, Heart Disease, and Cancer. Journal of Traditional and Complementary Medicine 4, 82-88. https://doi.org/10.4103/2225-4110.130373.
  • İzli, N., Yıldız, G., Ünal, H., Işık, E., Uylaşer, V. 2013. Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry (Physalis peruviana L.). International Journal of Food Science & Technology, 49(1), 9-17. https://doi.org/10.1111/ijfs.12266
  • Kwaśniewska-Karolak, I., Mostowski, R. 2021. Effect of different drying processes on an antioxidant potential of three species of Lamiaceae family. Herba Polonica, 67(1), 8-17. https://doi.org/10.2478/hepo-2021-0004 Lu, Y.R., Foo, L.Y. 2002. Polyphenolics of Salvia – a review. Phytochemistry 59, 117–140.
  • Mahanta, B., Bora, P., Kemprai, P., Borah, G., Lal, M., Haldar, S. 2021. Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality. Food Research International 145, 110404. https://doi.org/10.1016/j.foodres.2021.110404.
  • Papageorgiou, V., Gardeli, C., Mallouchos, A., Papaioannou, M., Komaitis, M. 2008. Variation of the chemical profile and antioxidant behavior of Rosmarinus officinalis L and Salvia fruticosa Miller grown in Greece. J. Agric. Food Chem. 56, 7254–7264.
  • Paşa, C., Kılıç, T., Selvi, S. ve Sağır, Z.Ö. 2019. Satureja cuneifolia Ten. (Lamiaceae) türünün farklı kurutma yöntemleri uygulanarak uçucu yağ oranlarının ve uçucu yağ bileşenlerinin tespit edilmesi. Journal of the Institute of Science and Technology, 9 (4): 2330-2335.
  • Phong, N.T., Duc, L.A., Khuyen, N.D. 2023. Effects of drying methods and drying temperature on product quality of Phyllanthus amarus (P. amarus). IOP Conference Series: Earth and Environmental Science, 1155(1), 012013. https://doi.org/10.1088/1755-1315/1155/1/012013
  • Sadowska, U., Kopeć, A., Kouřimská, L., Zarubova, L., Klouček, P. 2017. The effect of drying methods on the concentration of compounds in sage and thyme. Journal of Food Processing and Preservation, 41(6), e13286. https://doi.org/10.1111/jfpp.13286
  • Sathishkumar, R., Lakshmi, P.T.V., Annamalai, A. 2009. Effect of drying treatment on the content of antioxidants in Enicostemma littorale Blume. Research Journal of Medicinal Plant, 3(3), 93–101.
  • Stanisavljević, D., Stojičević, S.S., Đorđević, S., Zlatković, B., Veličković, D.T., Karabegović, I., Lazić, M.L. 2012. Antioxidant activity, the content of total phenols and flavonoids in the ethanol extracts of Mentha longifolia (L.) Hudson dried by the use of different techniques. Chemical Industry and Chemical Engineering Quarterly, 18(3), 411-420. https://doi.org/10.2298/ciceq110919017s
  • Şenol, F.S., Orhan, I., Celep, F., Kahraman, A., Doğan, M., Yilmaz, G., Şener, B. 2010. Survey of 55 Turkish Salvia taxa for their acetylcholinesterase inhibitory and antioxidant activities. Food Chem. 120, 34–43.
  • Tellez, M.C., Figueroa, I.P., Téllez, B.C., Vidaña, E.C.L. ve Ortiz, A.L. 2018. Solar drying of Stevia (Rebaudiana Bertoni) leaves using direct and indirect technologies. Solar Energy, 159: 898-907.
  • Tepe, B., Sokmen, M., Akpulat, H.A., Sokmen, A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem. 95, 200–204.
  • Thamkaew, G., Sjöholm, I. ve Galindo, F.G. 2021. A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition, 61 (11): 1763-1786.
  • Tohma, H., Köksal, E., Kılıç, Ö., Alan, Y., Yılmaz, M.A., Gülçin, İ., Alwasel, S. 2016. RP-HPLC/MS/MS analysis of the phenolic compounds, antioxidant and antimicrobial activities of Salvia L. species. Antioxidants, 5(4), 38. https://doi.org/10.3390/antiox5040038
  • Topcu, G. 2006. Bioactive triterpenoids from Salvia species. J. Nat. Prod. 69, 482–487. Topçu, G., Yücer, R., Şenol, H. 2017. Bioactive constituents of Anatolian Salvia species. Salvia Biotechnology, 31-132.
Toplam 26 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Tıbbi ve Aromatik Bitkiler
Bölüm Araştırma Makalesi
Yazarlar

Uğur Tan 0000-0002-9592-2790

Hatice Kübra Gören 0000-0001-7654-1450

Yayımlanma Tarihi 16 Nisan 2025
Gönderilme Tarihi 29 Aralık 2024
Kabul Tarihi 13 Şubat 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 12 Sayı: 2

Kaynak Göster

APA Tan, U., & Gören, H. K. (2025). Influence of Various Drying Methods on the Antioxidant and Essential Oil Content of Salvia fruticosa Plant. Turkish Journal of Agricultural and Natural Sciences, 12(2), 390-396. https://doi.org/10.30910/turkjans.1609310
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