Chemical composition and antimicrobial, cytotoxicity, antioxidant and enzyme inhibitory activities of Salvia spinosa L.

The antimicrobial, antioxidant, brine shrimp toxicity and enzyme inhibitory activities of the essential oil and extracts of Salvia spinosa were investigated. GC-FID and GC-MS analysis of the essential oil resulted in identification of 19 compounds representing 98.5% of the oil. The major compounds of the essential oil were identified as caryophyllene oxide (63.0%), spathulenol (23.0%), linalool (3.9%) and trans-caryophyllene (3.0%). Essential oil showed strong aldehyde oxidase inhibitory activity with IC50 value of 40 mu g/ml. Methanol extract displayed the strongest DPPH radical scavenging, brine shrimp toxicity and a-glucosidase inhibitory activities. Total phenolic and flavonoid contents of the plant extracts were 36-377 mg GAE/g and 13-134 mg QE/g, respectively. Methanol extract exhibited high amounts of phenolic and flavonoid compounds. The results showed that S. spinosa has great potential for several uses in food and pharmaceutical industries. (C) 2015 Elsevier Ltd. All rights reserved.