Une comparaison de molécules bioactives de trois variétés de sauge
DOI :
https://doi.org/10.18192/osurj.v5i1.7524Résumé
La sauge appartient au genre Salvia de la famille des Lamiacées et est une plante aromatique distribuée globalement ayant une vaste variété d’espèces. Ce travail explore et compare la composition chimique de matière première végétale provenant de la sauge commune (Salvia officinalis), la sauge sclarée (Salvia sclarea) et la sauge blanche (Salvia apiana) en utilisant l’extraction d’hydrolat par distillation assistée par micro-ondes, l’extraction au dioxyde de carbone en fluide supercritique (CO2 supercritique) et l’extraction par alcool. Tous les extraits ont été analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CPG-SM). Les résultats ont démontré que les méthodes d’extraction au CO2 supercritique (sc-CO2) et à l’alcool permettent d’obtenir un plus grand nombre de composants chimiques que l’extraction par hydrolat, particulièrement l’épimanool, l’humulène, la sclaréol et l’acétate de linalyle. La composition chimique de la sauge commune ressemblait étroitement celle de la sauge blanche séchée commerciales, alors que celle de la sauge sclarée variait grandement selon la méthode d’extraction. La sauge blanche en poudre ne démontre pas des composantes autres que le camphre et l’eucalyptol, probablement dû à son âge et à sa méthode de séchage ou de poudrage.
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