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Variability in essential oil and valuable phenolic compounds in cultivated sage (Salvia officinalis) genotypes.

Food chemistry - 1 Oct 2026

Yaman Cennet, Özek Gülmira, Göger Fatih, Sarı Yusuf, Özaktan Hamdi

Abstract excerpt

Thirty-two sage (Salvia officinalis L.) genotypes cultivated in Türkiye under homogeneous environmental conditions at high altitudes, were characterised for essential oil (EO) compounds and main non-volatile phenolic acids (rosmarinic acid) and flavonoids (luteolin-7-O-glucoside). Cluster analysis of chemical data highlighted the occurrence of four main groups of populations: first group such as high levels of...

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Topics

Oils, Volatile
Salvia officinalis
Phenols
Genotype
Plant Oils
Flavonoids
Plant Extracts

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Identifiers

PMID: 42531641
DOI: 10.1016/j.foodchem.2026.150311

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