Antioxidant capacity and polyphenolic composition as quality indicators for aqueous infusions of Salvia officinalis L. (sage tea)
- 1 Department for Public Health and Health Technology Assessment, University for Health Sciences, Medical Informatics and Technology, Hall in Tyrol, Austria
- 2 Zentrales Institut des Sanitätsdienstes der Bundeswehr München, Garching-Hochbrück, Germany
- 3 Institut Prof. Dr. Kurz GmbH, Köln, Germany
- 4 Department of Food Chemistry, Institute of Nutrition and Food Sciences, University of Bonn, Bonn, Germany
- 5 Chemisches und Veterinäruntersuchungsamt Karlsruhe, Karlsruhe, Germany
Sage (Salvia officinalis L.) is used as an herbal medicinal product, with the most typical form of application as infusion with boiling water (sage tea). The well-established traditional uses include symptomatic treatment of mild dyspeptic complaints, the treatment of inflammations in the mouth and the throat, and relief of excessive sweating and relief of minor skin inflammations. In this study, sage teas prepared from commercially available products were chemically analyzed for polyphenolic content using liquid chromatography, for antioxidant potential using the oxygen radical absorbance capacity method, and for the Folin–Ciocalteu (FC) index. The sage teas showed a high variation for all parameters studied (up to 20-fold differences for rosmarinic acid). Univariate and multivariate analyses showed that the antioxidant potential, which varied between 0.4 and 1.8 mmol trolox equivalents/100 mL, was highly dependent on rosmarinic acid and its derivatives. The FC index also showed a high correlation to these polyphenols, and could therefore be used as a screening parameter for sage tea quality. The considerable differences in polyphenolic composition and antioxidant capacity between the brands lead to a demand for quality standardization, especially if these sage teas are to be used for therapeutic purposes. Further research also appears to be necessary to characterize the dose–benefit relationship, as sage may also contain a constituent (thujone) with potentially adverse effects.
Keywords: Salvia officinalis L., tea infusion, polyphenols, antioxidant capacity, ORAC
Citation: Walch SG, Tinzoh LN, Zimmermann BF, Stühlinger W and Lachenmeier DW (2011) Antioxidant capacity and polyphenolic composition as quality indicators for aqueous infusions of Salvia officinalis L. (sage tea). Front. Pharmacol. 2:79. doi: 10.3389/fphar.2011.00079
Received: 02 November 2011;
Paper pending published: 11 November 2011;
Accepted: 22 November 2011;
Published online: 19 December 2011.
, University of Pittsburgh, USA
Copyright: © 2011 Walch, Tinzoh, Zimmermann, Stühlinger and Lachenmeier. This is an open-access article distributed under the terms of the Creative Commons Attribution Non Commercial License, which permits non-commercial use, distribution, and reproduction in other forums, provided the original authors and source are credited.
*Correspondence: Dirk W. Lachenmeier, Chemisches und Veterinäruntersuchungsamt Karlsruhe, Weissenburger Strasse 3, D-76187 Karlsruhe, Germany. e-mail: firstname.lastname@example.org