Fatty acid Composition and Phytosterol Contents of the Seeds from Three Salvia L. Species Growing in Iran

Salvia L. is one of the most important members of the Lamiaceae family. Several species of this genus have many pharmaceutical applications. A very limited number of investigations have been reported for fatty acid and phytosterol profiles in this genus. This study was accomplished in order to quantify of oil content and to determinate fatty acid and phytosterol profiles of the seeds from three Salvia species of Iran. Seed oils were extracted using n-hexane as solvent in a Soxhlet apparatus. Free fatty acids were prepared by the saponification of the oils and after methylation were analyzed by GC method. Conjugated and free sterols were extracted from the unsaponifcable fraction of the seed oils and after derivatization were analyzed by GC. Five major fatty acids including α-linolenic (41.84 ±0.51-49.28±2.28%), linoleic (20.63±0.03-30.25±0.36%), oleic (14.02 ± 0.72-19.94 ± 0.16%), stearic (2.13±0.01-2.41±0.06%) and palmitic acid (3.77±0.07-6.01±0.03%) were identified in the seeds oil. Omega-3 and omega-6 fatty acids contained 45.58-49.56% and 20.99-24.45% of total fatty acids in the seed oils, respectively. The highest amount of total sterols was detected in the seeds of S. virgata with 38.11 mg /100 g D.W and the lowest was measured in the seed S. nemorosa with 31.59 mg /100 g D.W, respectively. β-sitosterol, stigmasterol and campsterol were the main sterol constituents of the seed oils. In general, Salvia seed oils are rich sources in omega-3 and omega-6 essential fatty acids, as well as β-sitosterol and can be used in pharmaceutical and food industries.