Ultraviolet radiation effect on chemical profile of sage oil and its inhibitor capacity for butyrylcholinesterase, α-amylase, protein denaturation, cancer and pathogenic yeasts

Sage oil plays a vital role in various fields, including health and food. The effects of UV radiation (UVR) can increase the bioactive content of medicinal plants, but there has been little research on how this affects sage oil. Therefore, this study aimed to evaluate the impact of UVR on the sage oil phytoconstituents and its biological activity. GC-MS analysis detected 20, 23, and 25 different compounds in sage un-exposed and exposed to UVR for 30 and 60 min, respectively. Candida albicans, C. tropicalis, and C. glabrata were suppressed with inhibition zones 21.62 ± 1.22, 16.20 ± 1.23, and 8.20 ± 0.66 mm by sage oil, while the exposed sage oil to UVR for 60 min exhibited 26.50 ± 1.33, 21.43 ± 2.12, and 20.25 ± 0.50 mm inhibition zone, respectively. The required IC50 to inhibit butyrylcholinesterase, α-amylase, and protein denaturation was 95.3, 14.9, and 10.7 µg/mL in sage oil that was not exposed to UVR, and 35.1, 7.1, and 7.1 µg/mL in exposed sage oil to UVR for 60 min, respectively. There were negligible effects between the unexposed and exposed sage oil to UVR for 30 and 60 min against Hela cells with IC50 193.19 ± 0.98, 149.71 ± 0.18, and 148.19 ± 0.66 µg/mL, respectively.