JOURNAL 3108
Records of Agricultural and Food Chemistry
Available Online: May 20,2024
p.1 - 11
http://doi.org/10.25135/rfac.84.2402.3108 (DOI number will be activated after the manuscript has been available in an issue.)
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GRAPHICAL ABSTRACT
ABSTRACT
The GC-FID and GC-MS analysis of the essential oil of areal parts of Salvia plebeia, led to identification of 32 compounds constituting 93.8 % of the essential oil (EO). EO of this plant was dominated by sesquiterpenoids (49.4%) with major presence of β-caryophyllene, furanogermenone, germacrone and 14-hydroxy-α-humulene. Antioxidant activity determined by DPPH and super oxide radical scavenging, metal chelating and reducing power assay, though the EO showed lower activity than the standard antioxidants but possessed significant reducing power. The in vitro antifungal activity of EO against phytopathogens was determined by poisoned food method. EO showed strong inhibitory effect on the mycelial growth against all phytopathogens with an IC50 values ranging from 180.5 to 372.9 µg/mL and MIC ranging from 1500 to 3000 µg/mL. Among the test fungi, three fungi, viz., Helminthosporium maydis, Curvularia lunata and Albugo candida were highly susceptible for the oil in spore germination assay with their IC50 value 246.9, 263.8 and 316.8 µg/mL, respectively.
KEYWORDS- Salvia plebeia
- Chemical composition
- antioxidant activity
- antifungal activity
- essential oils
- β-caryophyllene
