Fatty acids, phenolic changes and antioxidant activity of clary sage (Salvia sclarea L.) rosette leaves grown under saline conditions

This study is carried out in order to evaluate the fatty acids content and composition, the phenolic content and the antioxidant activity of Salvia sclarea rosette leaves under saline conditions. The total fatty acid content decreased significantly with salt concentrations. Concerning the composition, the treatment of 25 mM NaCl decreased the palmitic, stearic and arachidic acids proportions while it increased the unsaturated form of these fatty acids in contrast to the two other treatments (50 and 75 mM). The phenolic contents were higher at 25 and 50 mM than that at control, but decreased significantly with the application of 75 mM. Antioxidant activity of the methanol extracts was determined by DPPH and β-carotene/linoleic acid assays. In these test systems, the highest activity was exhibited at 25 and 50 mM NaCl and was reduced significantly with increasing NaCl levels. Hence, S. sclarea under these two moderate salt concentrations should be used commercially in foodstuffs like sage and rosemary.

► Clary sage leaves has an appreaciable nutraceutical value.
► The concentration of 25 mM NaCl enhanced the quality of clary sage as edible crop.
► The leaf extract of clary sage is rich in polyphenols.
► The antiradical capacity is stimulated by the application of 25 and 50 mM NaCl.
► The ability of prevention of β-carotene bleaching is enhanced by 25 and 50 mM NaCl.