The alcoholic extracts of Salvia officinalis L. leaves were studied for element composition, polyphenol content and antioxidant property. The procedure of the alcoholic extract preparation was different from the conventional tincture preparing and it was amplified with extraction in ultrasonic water bath. The plant material was treated (infused) with the water proportion of the tincture-solvent (alcoholic solution of 20 %), then the alcohol-part (of tincture-solvent) was added to the cooled aqueous extract. Element concentrations of the samples were determined by inductively coupled plasma atomic emission spectrometry. The phenol carbonic acid (rosmarinic-, caffeic-, chlorogenic- and ferulic acid) content was measured by HPLC. The highest amount of caffeic acid (5.3 μ g 100mL-1) and ferrulic acid (2.6 μ g 100mL-1) were observed in macerated extracts made from 5 g leaves with 20 % alcohol, while the highest amount of rosmarinic acid (25.2 μ g 100mL-1) was measured in ultrasonic extract. The mineral element content showed significant differences in the extracts prepared in diverse ways. The macerated extract, prepared by 40 % alcohol, showed the highest tannin- (266 mg 100mL-1) and polyphenol content (394 mg 100mL-1), the conventional tincture contained 166 mg 100mL-1 of tannin and 200 mg 100mL-1 of polyphenol. The flavonoid content was 58 mg/ 100mL in conventional alcoholic extract and 136 mg 100mL-1 in infused extract. The total antioxidant power was found to be significantly different in the different extracts which was measured by the FRAP assay.