Studying the Chemical Composition and Antimicrobial Effect of Salvia officinalis L.

Background: The therapeutic benefits of medicinal plants are well known. Sage ( Salvia officinalis L.) is a significant medicinal herb with beneficial medical characteristics in folk medicine, such as anticancer, antioxidant, and antimicrobial properties. Objectives: This study was conducted to characterize and quantify the chemical composition of S. officinalis and to evaluate the antimicrobial activity of different plant extracts against various bacteria and fungi. Methods and Materials: The phytochemical content of S. officinalis was determined by chemical tests. The phenolic and alkaloid components of the plant were identified and measured using high-performance liquid chromatography (HPLC). The inhibitory activity of four different extracts of S. officinalis was evaluated against selected bacteria and fungi using the well diffusion method. Results: Phytochemical screening showed the presence of flavonoids, glycosides, phenolic compounds, compounds, saponin, coumarin, tannins, resins, steroids, and carbohydrates. HPLC analysis showed that S. officinalis contained many phenolic and alkaloid compounds. The phenolic compounds identified were chlorogenic, lignan, eugenol, cinnamaldehyde, quercitin, 4-hydroxylbenzoic acid, catechol, cinnamic, kaempferol, gallic acid, while the alkaloid compounds were caffeine, retrosine, solanum, pilocarpine, veratrum, tropane, berberine, theobromine, ethylbenzhydramine, phencyclidine, gallocatechin, benzfetamine, and amfepramone. The antimicrobial effect was tested at a concentration (100 mg/mL) for various extracts, and the ethyl acetate extract was most efficient against most tested microorganisms. The extracts demonstrated good activity against Aspergillus and Penicillium fungi. Conclusion: Various phenolic acids and alkaloids were identified in this investigation. Salvia officinalis exhibited a range of antibacterial and antifungal activity, and these plants can be used to treat illnesses caused by the test microorganisms.