Antioxidant potentials and rosmarinic acid levels of the methanolic extracts of Salvia verticillata (L.) subsp. verticillata and S. verticillata (L.) subsp. amasiaca (Freyn & Bornm.) Bornm
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This study was dcsigned to i:xanıine the in vitro antioxidant activities and rosmarinic acid levels of the methanol extracts of Salvia verticillata subsp. vertici/laıa and S. verticillata subsp. amasiaca . The extracts were screened for their possible antioxidant activity by two complementary test systems, namely DPPH free radical·scavenging and P·carotene/linoleic acid systeıns. in the first case, S. verli· cillata subsp. uerticillata was superior to the subsp. amasiaca with an IC50 value of 14.5 ± l.2İ µg mg-ı. in the P·carotene/ linoleic acid test system, inhibition capacity of S. verticillata subsp. verticillata was 74.4 ± 1.29%. Antioxidant activities of BHT, ascorbic·acid , cur· cumin and c.ı-tocopherol were determined in parallel expcriments. Activity of rosmarinic acid was a1so screened for bettcr cstablishing the relationship between rosma rinic acid level and antioxidant activity for the plant extracts. S. verticillaıa subsp. verticillata had thc highest rosınarinic acid lcvel with a valuc of 28.7. ± 0.89 ıg mg-1 There is a strong correlation between the rosmarinic acid ]eve] and antioxidant activity potential. Our rcsults showed that rosmarinic acid and its derivatives are more likely to be responsiblc for most of the observed antioxidant activities of Salvia species.