Abstract

Objective: Some Salvia species have been used in folk medicine for the last centuries. The purpose of this study is to screen the possible antimicrobial and antioxidant properties as well as total phenolic and flavonoid contents of Salvia verticillata L. v ar. amasiaca and Salvia microstegia. Methods: In order to chromatographically analyse resveratrol and flavonoid content of methanolic extracts of Salvia species HPLC was used. Total phenolic constituents of methanolic extracts of these plants were performed. The DPPH and ABTS.+ scavenging ability of methanolic extracts of Salvia species aerial parts were determined. Antimicrobial activities of extracts were determinated by the disc diffusion method against test microorganisms. Results: The total phenolic content was higher in Salvia verticillata L. var. amasiaca with value of 119.45 mg GAE/g extre than Salvia microstegia (118.08 mg GAE /g extre). Resveratrol content was also higher in Salvia verticillata L. var. amasiaca (3.65 µg/ml) tha n Salvia microstegia (0.5 µg/ml). Just as kaempferol was a major flavonoid content for Salvia verticillata L. var. amasiaca (350.45 µg/ml), katesin was a major flavonoid content for Salvia microstegia (315.5 µg/ml). Additionally it was determined that Salvia verticillata L. var. amasiaca and Salvia microstegia had antimicrobial and antioxidant properties at different rates. However, these plants did not exhibit any antimicrobial activity against Escherichia coli ATCC 11229, Candida albicans ATCC 10231 and Saccharomyces cerevisiae. Conclusions: Salvia verticillata L. var. amasiaca and Salvia microstegia possess antibacterial and antioxidant properties. Moreover, these plants have high total phenolic contents and flavonoid contents. Accordingly, these plants can be used for food and in industries