Determination of antioxidant, cytotoxic, anticholinesterase, antiurease, antityrosinase, and antielastase activities and aroma, essential oil, fatty acid, phenolic, and terpenoid-phytosterol contents of Salvia poculata

[Display omitted] •A comprehensive study chemical and biological profiles of Salvia poculata.•Chemical investigation and quantitative analysis of Salvia poculata.•Salvia poculata has potential for food and pharmaceutical industry. In this study, the essential oil, aroma, fatty acid, terpeneoid and phenolic contents of Salvia poculata were investigated. Additionally, antioxidant, toxic-cytotoxic activities of essential oil and the ethanol extracts were determined. Moreover, anticholinesterase, antiurease, antityrosinase and antielastase enzymes inhibition activities of the extracts were examined. In GC–MS studies, germacrene D (20.07 %), caryophyllene (17.57 %) and tricosanoic acid (17.01 %) were determined as the major components for essential oil, aroma and fatty acid compositions, respectively. Besides, according to the GC–MS and LC–MS/MS results, this species was determined to contain considerable amounts of ferruginol (9292.9 μg analyte/g extract) and rosmarinic acid (15612.08 μg analyte/g extract). In parallel with the high total phenolic and rosmarinic content of the species, its ethanol extract has a high antioxidant potential. It was determined that the species was not active against acetylcholinesterase enzyme, however, the root ethanol extract showed good activity (Inhibition%: 63.01 ± 1.12) against butyrylcholinesterase enzyme. All extracts of the species were found to have fairly high anti-urease activity (Inhibition%: 89.67 ± 0.72), however, all extracts of S. poculata showed moderate and similar activities in anti-tyrosinase and antielastase activity assays. It can be deducted that the species has potential in food preservative and pharmaceutical industry due to its total phenolic and rosmarinic acid content, antioxidant capacity, antiurease and antibutyrylcholinesterase enzymes activity.