Anti-Inflammatory and Antioxidant Activities of Salvia fruticosa: An HPLC Determination of Phenolic Contents

Table 1

Free radical scavenging activity of Salvia fruticosa extracts at different time intervals (min).

	Sample	At 0′	At 20′	At 40′	At 60′
Aerial parts	Chloroform extract	0.01 ± 0.01	29.00 ± 12.60	35.65 ± 4.40	41.59 ± 6.10
	Methanol extract	0.01 ± 0.01	29.96 ± 4.20	36.69 ± 6.40	41.50 ± 6.70
	Ethyl acetate extract	0.01 ± 0.01	17.78 ± 6.60	24.40 ± 2.05	32.20± 4.50
	Butanol extract	0.01 ± 0.01	19.81± 2.06	30.70 ± 6.50	38.62 ± 8.00
Roots	Chloroform extract	0.01 ± 0.01	11.72 ± 2.04	13.33 ± 2.10	31.2 ± 2.09
	Methanol extract	0.01 ± 0.01	13.42 ± 2.03	19.33 ± 4.30	32.16 ± 4.20
	Ethyl acetate extract	0.01 ± 0.01	20.46 ± 4.04	28.39 ± 2.03	42.15 ± 2.06
	Butanol extract	0.01 ± 0.01	13.05 ± 2.10	20.47 ± 2.20	25.43 ± 2.60

Values are presented as % scavenging activity means ± SD. denotes significant difference from corresponding value at 0′. The level of significance was set at . Data were analyzed using one factor ANOVA followed by Tukey simultaneous comparison -values.