Akademik Veri Yönetim Sistemi
South African Journal of Botany, cilt.194, ss.202-215, 2026 (SCI-Expanded, Scopus)
This study evaluated the influence of different extraction techniques on the antioxidant performance of four Salvia species (Salvia sclarea, Salvia huberi, Salvia fruticosa, and Salvia aethiopis) native to Türkiye. Methanolic extracts were obtained using maceration, Soxhlet, microwave-assisted, and ultrasonic-assisted extraction methods. Antioxidant activities were assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, iron-chelating capacity, and total phenolic and flavonoid content analyses. In addition, the chemometric method, including Pearson correlation, was used to analyze experimental correlations. According to the obtained results, the extraction technique affected antioxidant performance. Microwave-assisted extracts of S. huberi (IC50: 0.046 ± 0.001 mg/mL) and Soxhlet extracts of S. fruticosa (IC50: 0.037 ± 0.003 mg/mL) exhibited higher DPPH radical scavenging activity than butylated hydroxytoluene (BHT) (IC50: 0.23 ± 0.01 mg/mL) under the tested conditions. Similarly, microwave-assisted extracts of S. huberi and S. fruticosa showed iron-chelating activity (IC50: 1.70 ± 0.12 and 2.88 ± 1.52 mg/mL, respectively) compared with ethylenediaminetetraacetic acid (EDTA) (IC50: 5.30 ± 0.44 mg/mL) under the tested conditions. The highest total phenolic content was obtained from microwave-assisted extracts of S. huberi (694.87 mg GAE/g), while maceration extracts of S. fruticosa showed the highest flavonoid content (553.64 mg QE/g). Selected extracts also showed antimicrobial activity, particularly against Bacillus cereus (S. fruticosa, 17.33 ± 4.04 mm) and Staphylococcus aureus (S. aethiopis, 16.00 ± 1.00 mm). Phytochemical profiling by HPLC confirmed the abundance of phenolic compounds, particularly protocatechuic acid, gallic acid, and rosmarinic acid. In addition, molecular docking analysis predicted favorable binding interactions of hesperidin (ΔG = –7.9 kcal/mol) and rosmarinic acid with the antioxidant enzyme Peroxiredoxin 5 (PRDX5). Overall, the findings demonstrate that both species and extraction technique significantly influence antioxidant capacity, highlighting S. huberi and S. fruticosa may represent potential sources of natural antioxidant compounds, warranting further investigation for possible functional food applications.