Abstract

Objectives: A study of the antioxidizing and inhibiting effects of the sage salvia officinalis on microorganisms. Methods: Chemical constituents of sage leaves the percentage of the 98% ethanol extract of sage was 5.8% prepared in concentrations of 50, 100, 150 and 200 mg/ml, Antioxidizing and inhibiting effects on microorganisms, and sensory characteristics of the sage added biscuits. Results: Scanning electron microscope images, the structure of powder sage leaves which appear as long tubes and round crystals, Hight percent concentration of minerals carbon and oxygen while low concentrations of (Zn, Al, Na, Mg, Si, K, Co, Ca, and Ce) were also found. the percentage of the moisture, protein, fat and ash (11.09, 6.89, 13.14, 9.64) % respectively, the inhibition effect of sage leaves ethanol extract prepared in concentrations of 50, 100, 150 and 200 mg/ml on three bacteria and fungi species of disc method. maximum effect on all three bacteria species Escherichia coli, Staphylococcus aureus and Pseudomonas sp. was found with the concentration 50 and 100 mg/ml. compared with 150 and 200 mg/ml. It has been found that the 150 mg/ml concentration has the most inhibition effect on the three species of fungi studied Aspergillus niger, A. carbonarius, A. flavus. All extract concentration inhibited A. flavus, it was that the antioxidant activity, iron ion bonding, reducing power and the ability capture the hydrogen peroxide of sage ethanol extract increases with high concentrations. Peroxide values decreased with increased sage added biscuits percentage (0, 0.5, 0,75 and 1) w/w% in stored for periods. However, the sensory characteristics of the sage added biscuits samples were good and close to the standard biscuit control. Conclusions: Finally, we conclude that the sage plant has medicinal and nutritional benefits due to its antioxidant and antimicrobial activity.