Salvia tomentosa is a common medicinal plant, and it is consumed as an herbal tea in some Mediterranean countries. It has been extensively collected from its natural habitat, and careless collection has caused the recent extinction of some plants. The present study was undertaken to cultivate S. tomentosa and compare the phenolic composition and antioxidant properties of wild and cultivated plants. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2013) 37: 561-567 © TÜBİTAK doi: Phenolic composition and antioxidant activity of Salvia tomentosa Miller: effects of cultivation, harvesting year, and storage 1 1,2 1 3 Cüneyt DİNÇER , İsmail TONTUL , İhsan Burak ÇAM , Kübra Sultan ÖZDEMİR , 1, 1 4 5 Ayhan TOPUZ *, Hilal ŞAHİN NADEEM , Saadet TUĞRUL AY , Ramazan Süleyman GÖKTÜRK 1 Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey 2 Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey 3 Department of Food Engineering, Faculty of Engineering, Hacettepe University, Ankara, Turkey 4 West Mediterranean Agricultural Research Institute, Antalya, Turkey 5 Department of Biology, Faculty of Science, Akdeniz University, Antalya, Turkey Received: Accepted: Published Online: Printed: Abstract: Salvia tomentosa is a common medicinal plant, and it is consumed as an herbal tea in some Mediterranean countries. It has been extensively collected from its natural habitat, and careless collection has caused the recent extinction of some plants. The present study was undertaken to cultivate S. tomentosa and compare the phenolic composition and antioxidant properties of wild and cultivated plants. Total phenolics, total flavonoids, and antioxidant activity of S. tomentosa ranged between and mg GAE g–1 dry weight (dw), and mg catechin g–1 dw, and and mg dw mg–1 DPPH, respectively. Total phenolic content of the cultivated samples was higher than that of wild samples. Seventeen different phenolic compounds, comprising 7 phenolic acids and 10 flavonoids, were identified and quantified in S. tomentosa. As with the many Salvia species, rosmarinic acid was quantified as the main component of S. tomentosa. It was
