Phenolic acids and flavonoids from Salvia plebeia and HPLC-UV profiling of four Salvia species
Leo Adrianne Paje,
Jungwon Choi,
Hak-Dong Lee,
Juree Kim,
A Ram Yu,
Min-Jung Bae,
Paul John L. Geraldino,
Sanghyun Lee
Affiliations
Leo Adrianne Paje
Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
Jungwon Choi
Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
Hak-Dong Lee
Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
Juree Kim
Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
A Ram Yu
Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; Technical Assistance Department, The Food Industry Promotional Agency of Korea, Iksan 54576, Republic of Korea
Min-Jung Bae
Technical Assistance Department, The Food Industry Promotional Agency of Korea, Iksan 54576, Republic of Korea
Paul John L. Geraldino
Department of Biology, University of San Carlos, Cebu 6000, Philippines
Sanghyun Lee
Department of Plant Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea; BET Research Institute, Chung-Ang University, Anseong 17546, Republic of Korea; Natural Product Institute of Science and Technology, Anseong 17546, Republic of Korea; Corresponding author.
We isolated and purified phenolic acids and flavonoids from the ethanolic extract of Salvia plebeia using silica gel and a Sephadex LH-20 column chromatography. Spectroscopy revealed the isolated compounds were caffeic acid, rosmarinic acid, hispidulin, luteolin, jaceosidin, nepitrin, homoplantaginin, 6-hydroxyluteolin 7-O-glucoside, 6-methoxynaringenin 7-O-glucoside, naasanone, and cosmosiin. Quantitative analyses, using high-performance liquid chromatography coupled with UV (HPLC-UV), revealed that the major flavonoid from S. plebeia was 6-hydroxyluteolin 7-O-glucoside (100.63 mg/g) and the most abundant phenolic acid was rosmarinic acid (47.73 mg/g). Furthermore, among four other Salvia species, S. officinalis contained the highest overall phenolic acid and flavonoid level but these were still lower than S. plebeia. These results can help assess the potential of phenolic acids and flavonoids as potent sources of pharmacological ingredients from different Salvia species extracts.
