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Antioxidative Phenolic Compounds from Sage (Salvia officinalis)

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Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, Department of Pharmaceutical Chemistry, College of Pharmacy, Rutgers University, Piscataway, New Jersey 08855, and Department of Food Science and Technology, National Pingtung University of Science and Technology, 912 Pingtung, Taiwan
Cite this: J. Agric. Food Chem. 1998, 46, 12, 4869–4873
Publication Date (Web):November 17, 1998
https://doi.org/10.1021/jf980614b
Copyright © 1998 American Chemical Society

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    Abstract

    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

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     Cook College, Rutgers University.

     College of Pharmacy, Rutgers University.

    §

     National Pingtung University of Science and Technology.

    *

     Corresponding author [fax (732) 932-8004; e-mail [email protected]].

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