Abstract
Drying method is one of the most important steps in the preparation of plant materials for phytochemical analysis and biological evaluation. In this sense, this research endeavoured to evaluate the effects three drying methods (oven, freeze, and shade drying) on phytochemical component, antioxidant, and enzyme inhibitory effects of Salvia absconditiflora Greuter & Burdet. Antioxidant activities were screened by phosphomolybdenum, DPPH, ABTS, FRAP, CUPRAC, and metal chelating activity. Enzyme inhibitory effects were assessed against cholinesterases (AChE, BChE), tyrosinase, α-amylase, and α-glucosidase. Drying methods were found to affect the chemical component and biological properties. Shade drying showed the highest TPC (99.33 mgGAE/g) and TFC (46.88 mgRE/g) followed by oven (58.15 mgGAE/g for TPC, 40.65 for TFC), and freeze drying (43.73 mgGAE/g for TPC, 36.68 mgRE/g for TFC). The main phenolic compound characterized by HPLC was rosmarinic acid, which was observed to be highest following shade drying. Shade drying contained highest total bioactive compounds and exhibited the strongest antioxidant properties. The enzyme inhibitory effects of S. absconditiflora performed using different depends were dependent on the drying methods. Our results tend to suggest that shade drying was most suitable for S. absconditiflora because of possessing the highest rosmarinic acid and biological properties.
Similar content being viewed by others
References
N. Tan, S. Yazici-Tutunis, Y. Yesil, B. Demirci, E. Tan, Rec. Nat. Prod. 11, 456–461 (2017)
J.B. Walker, K.J. Sytsma, J. Treutlein, M. Wink, Am. J. Bot. 91(7), 1115–1125 (2004)
G. Kamatou, N. Makunga, W. Ramogola, A. Viljoen, J. Ethnopharmacol. 119(3), 664–672 (2008)
G. Kamatou, R. Van Zyl, S. Van Vuuren, A. Figueiredo, J. Barroso, L. Pedro, A. Viljoen, S. Afr. J. Bot. 74(2), 230–237 (2008)
M.R. Loizzo, M. Abouali, P. Salehi, A. Sonboli, M. Kanani, F. Menichini, R. Tundis, Nat. Prod. Res. 28(24), 2278–2285 (2014)
M. Mohammadhosseini, J Essent. Oil Bear. PL. 18(2), 464–476 (2015)
Y. Xu, R. Wan, Y. Lin, L. Yang, Y. Chen, C. Liu, Asian J. Pharmacodyn. Pharmacokinet. 7(2), 99–130 (2007)
Y.-B. Wu, Z.-Y. Ni, Q.-W. Shi, M. Dong, H. Kiyota, Y.-C. Gu, B. Cong, Chem. Rev. 112(11), 5967–6026 (2012)
I. Cvetkovikj, G. Stefkov, J. Acevska, J.P. Stanoeva, M. Karapandzova, M. Stefova, A. Dimitrovska, S. Kulevanova, J. Chromatogr. A 1282, 38–45 (2013)
M.B. Bahadori, H. Valizadeh, B. Asghari, L. Dinparast, M.M. Farimani, S. Bahadori, J. Funct. Food 18, 727–736 (2015)
P. Salehi, A. Sonboli, M. Dayeni, F. Eftekhar, M. Yousefzadi, Chem. Nat. Compd. 44(1), 102–105 (2008)
T. Baytop, Türkiyede bitkiler ile tedavi (geçmişte ve bugün), 2nd edn. (İstanbul Üniversitesi, Istanbul, 1984), pp. 142–143
T. Baytop, Türkçe bitki adları sözlüğü, 2nd edn. (Turk Dil Kurumu, Ankara, 1994), pp. 20–21
G. Honda, E. Yeşilada, M. Tabata, E. Sezik, T. Fujita, Y. Takeda, Y. Takaishi, T. Tanaka, J. Ethnopharmacol. 53(2), 75–87 (1996)
J. Yuan, L.-J. Hao, G. Wu, S. Wang, J. Duan, G.-Y. Xie, M.-J. Qin, J. Funct. Foods. 19 786–795 (2015)
L. Zhang, T. Liu, Y. Xue, C. Liu, H. Ru, M. Dong, Z. Yu, J. Food Process Eng. 39(2), 107–120 (2016)
P. Juyan, G. Yuehua, W. Junru, L. Yan, L. Zongsuo, Acta Bot. Boreal.-Occident. Sin. 26(10), 2044–2050 (2006)
Y. Soysal, S. Öztekin, J. Agric. Eng. Res. 78(2), 159–166 (2001)
J. Huang, M. Zhang, Dry. Technol. 34(8), 900–911 (2016)
Y. Zhu, B.-Q. Pu, G.-Y. Xie, M. Tian, F.-Y. Xu, M.-J. Qin, Molecules 19(7), 10440–10454 (2014)
Y. Chen, A. Martynenko, LWT-Food Sci. Technol. 87 470–477 (2018)
S.M. Jafari, D. Azizi, H. Mirzaei, D. Dehnad, J. Food Process. Preserv. 40(3), 362–372 (2016)
X. Jin, T. Oliviero, R. van der Sman, R. Verkerk, M. Dekker, A. van Boxtel, LWT-Food Sci. Technol. 59(1), 189–195 (2014)
M.C. Karam, J. Petit, D. Zimmer, E.B. Djantou, J. Scher, J. Food Eng. 188, 32–49 (2016)
X.-F. Shi, J.-Z. Chu, Y.-F. Zhang, C.-Q. Liu, X.-Q. Yao, Ind. Crops Prod. 104, 45–51 (2017)
N. Jiang, C. Liu, D. Li, Z. Zhang, C. Liu, D. Wang, L. Niu, M. Zhang, LWT-Food Sci. Technol. 82 216–226 (2017)
S. Uysal, G. Zengin, A. Aktumsek, S. Karatas, J. Funct. Foods. 22, 518–532 (2016)
S. Uysal, A. Ugurlu, G. Zengin, M.C. Baloglu, Y.C. Altunoglu, A. Mollica, L. Custodio, N.R. Neng, J.M. Nogueira, M.F. Mahomoodally, Food Chem. Toxicol. 111, 525–536 (2018)
G. Zengin, E.J. Llorent-Martínez, M.L. Fernández-de Córdova, M.B. Bahadori, A. Mocan, M. Locatelli, A. Aktumsek, Ind. Crops Prod. 111, 11–21 (2018)
M.J. Rahman, A.C. de Camargo, F. Shahidi, J. Funct. Foods. 35, 622–634 (2017)
M.B. Farhat, R. Chaouch-Hamada, J.A. Sotomayor, A. Landoulsi, M.J. Jordán, Ind. Crops Prod. 54, 78–85 (2014)
R.-L. Qin, C.-N. Lv, Y. Zhao, Y.-D. Zhao, Y. Yu, J.-C. Lu, Ind. Crops Prod. 107, 288–296 (2017)
J.C. Nunes, M.G. Lago, V.N. Castelo-Branco, F.R. Oliveira, A.G. Torres, D. Perrone, M. Monteiro, Food Chem. 197, 881–890 (2016)
M. Hossain, C. Barry-Ryan, A.B. Martin-Diana, N. Brunton, Food Chem. 123(1), 85–91 (2010)
D.S. Sogi, M. Siddiq, K.D. Dolan, LWT-Food Sci. Technol. 62(1), 564–568 (2015)
Y. Zhang, J.P. Smuts, E. Dodbiba, R. Rangarajan, J.C. Lang, D.W. Armstrong, J. Agric. Food Chem. 60(36), 9305–9314 (2012)
R. Bruni, G. Sacchetti, Molecules 14(2), 682–725 (2009)
H. Tanko, D.J. Carrier, L. Duan, E. Clausen, Plant Genet. Resour. 3(2), 304–313 (2005)
J. Samoticha, A. Wojdyło, K. Lech, LWT-Food Sci. Technol. 66, 484–489 (2016)
I. Quispe-Fuentes, A. Vega-Gálvez, M. Aranda, J. Sci. Food Agric. 98(11), 4168–4176 (2018)
A. Horszwald, H. Julien, W. Andlauer. Food Chem. 141(3), 2858–2863 (2013)
S.T. Ngo, M.S. Li, Mol. Simul. 39(4), 279–291 (2013)
A.Y. Sun, Q. Wang, A. Simonyi, G.Y. Sun, Neuromol. Med 10(4), 259–274 (2008)
F. Hiroyuki, Y. Tomohide, O. Kazunori, J. Nutr. Biochem. 12(6), 351–356 (2001)
M.C.N. Picot, O. Bender, A. Atalay, G. Zengin, L. Loffredo, F. Hadji-Minaglou, M.F. Mahomoodally, Biomed. Pharmacother. 89, 342–350 (2017)
M.C.N. Picot, M.F. Mahomoodally, Pharm. Biol. 55(1), 864–872 (2017)
M.T.H. Khan, Curr. Med. Chem. 19(14), 2262–2272 (2012)
W.V. Graham, A. Bonito-Oliva, T.P. Sakmar, Annu. Rev. Med. 68, 413–430 (2017)
U. Wehmeier, W. Piepersberg, Appl. Microbiol. Biotechnol. 63(6), 613–625 (2004)
N. Martins, I.C. Ferreira, in Food Bioactives, ed. by P. Munish (Springer, Cham, 2017), pp. 267–298
P. Pradeep, Y.N. Sreerama, Food Chem. 247, 46–55 (2018)
C. De Monte, B. Bizzarri, M.C. Gidaro, S. Carradori, A. Mollica, G. Luisi, A. Granese, S. Alcaro, G. Costa, N. Basilico, S. Parapini, M.M. Scaltrito, C. Masia, F. Sisto, J. Enzyme. Inhib. Med. Chem. 30(6), 1027–1033 (2015)
A.A. Zielinski, C.W. Haminiuk, C.A. Nunes, E. Schnitzler, S.M. Ruth, D. Granato, Compr. Rev. Food Sci. Food Saf. 13(3), 300–316 (2014)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Uysal, S. A comparative study of three drying methods on the phenolic profile and biological activities of Salvia absconditiflora. Food Measure 13, 162–168 (2019). https://doi.org/10.1007/s11694-018-9929-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-018-9929-7