Sage Essential Oil
Salvia officinalis L.
Sage consists of the dried leaves of L. (Lamiaceae). The leaves are grayish green, oblong–lanceolate, about 8.5 × 2.5 cm, petiolate, apex acute, margins finely crenate, densely pubescent and glandular punctate with glands obscured by hairs.
The upper epidermal cells, in surface view, have few stomata and straight, beaded walls, whereas the lower epidermis bears numerous stomata, and the cells have wavy, beaded walls; numerous nonglandular and glandular hairs occur on both the surfaces. The nonglandular hairs are uni- or multicellular, and the multicellular hairs are more numerous, very long, narrow pointed and mostly smooth, but some have a papillose surface; glandular hairs are also uni- or multicellular. The mid-rib vascular bundle is surrounded by parenchymatous and collenchymatous cells, and the mesophyllconsists of one to three layers of palisade cells followed by spongy tissues.
Sage is aromatic in odor and somewhat bitter in taste. The leaves are gathered for use while the plants are in flower and are dried in the shade or indoors by circulating warm air.
Content of Essential Oil:
1.5%- 2.5% essential oil
Thujone (22% – 37%; ssp. minor or major), Cineole (8% – 24%), Camphor (30%), Borneol (5% – 8%), Bornyl acetate, Terpene hydrocarbons (e.g. a-pinene), Flavonoids: 1%-3%, Rosmarinic acid (2%-3%)
Pharmaceutical and Cosmetics industries.
*The above information and data are given for the customer’s information only to the best of our knowledge but under exemption of liability, in particular regarding infringement of, or prejudice to, third party rights through the use of this product.
*Customers and users are responsible for ensuring the compliance with applicable legislations.
*The concentrated extracts of APOTEC BAY are raw materials for product formulation. Accordingly, they are not intended for any direct consumption in food and beverage and/or for undiluted topical application in cosmetics, perfumery, and aromatherapy.
*Keep away from children.
 H. Wagner, S. Bladt, Plant Drug Analysis, A Thin Layer Chromatography Atlas, Springer (Second Edition), 1996, p. 158
 Marzieh Samani, et. al., L-Phenylalanine and bio-fertilizers interaction effects on growth, yield and chemical compositions and content of essential oil from the sage (Salvia officinalisL.) leaves, Industrial Crops and Products, Volume 137, 2019, pp.1-8
 Donald R. Berdahl, Jill McKeague, Rosemary and sage extracts as antioxidants for food preservation, Handbook of Antioxidants for Food Preservation, 2015, pp. 177 – 217