Contribution to Optimising the Extraction of Active Ingredients from Common Sage (Salvia Officinalis.L).

Abstract

Salvia officinalis. L, or common sage, is considered to be one of the most useful plants in the world because it is rich in bioactive substances and can be used in many fields: food, pharmaceutical and cosmetic. The present study consists of optimising the extraction of the main active ingredients from the aerial part of sage officinale. Firstly, we carried out a comparative study between the fresh plant and the dried plant (powder) to determine the extraction yield, polyphenol and flavonoid content and antioxidant activity. At the end of this section, we chose the dried plant on the basis of yield (17%) and antioxidant capacity (1.12E-04g/ml). Secondly, a mixing plan was applied to optimise the best solvent. At the end of this section we chose mixture No. 09 (16% distilled water, 16% acetone and 66% ethanol) as the extraction solvent for the rest of our experiments, as it has the highest antioxidant activity (1.36E-05 g/ml). The third part is devoted to a comparative study between the three extraction methods (maceration, ultrasound and soxhlet) where we chose the maceration method because it has a high antioxidant activity (1.36E-04 g/ml). Finally, we optimised the best method by applying a complete two-level factorial design of three parameters (temperature, quantity of plant material and extraction time) to determine the optimum extraction conditions (temperature of 50°C, quantity of 2g and time of 4h).