Assessment of the Antioxidative Potential of Rosmarinus officinalis L. (Lamiaceae) Irrigated with Static Magnetic Field-Treated Water

Abstract

Phenolic compounds are one of the main groups of secondary metabolites in plants and are known for their antioxidant activity. Rosmarinus officinalis L. (rosemary) contains different phenolic compounds including carnosol, carnosic acid and rosmarinic acid. In Cuba, rosemary cultivation is limited because it is difficult to propagate and has a low yield. As a result, it was removed from the Herbal Medicine National Formulary. However, the National Public Health System has a strong interest in rosemary because of its value as a natural antioxidant medicine. Irrigation with water treated with a static magnetic field (SMF) is a possible strategy to increase rosemary yield. This technology has been applied to accelerate plant growth and increase crop quality. The aim of this study was to evaluate the content of phenolic compounds and antioxidant activity in aqueous leaf extracts from plants irrigated with SMF-treated water in comparison to control plants. Significant differences in phenolic content and antioxidant activity were observed between aqueous extracts of control plants and plants irrigated with SMF-treated water. Therefore, irrigation with SMFtreated water is a promising technology to improve the cultivation of rosemary as a raw material to obtain pharmaceutical products with high antioxidant activities.

Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

“…For micro-elements, the highest quantity was reported for Iron, and copper content was the least (Table 1). The study result was almost similar to the Boix et al [35] where the growth and development of Rosmarinus officinalis plants occurred under the specified conditions and Daghestani et al [36]. The rosemary extract contained both the essential amino acids (EAAs) and non-essential amino acids (NEAAs), including histidine, isoleucine, leucine, lysine, Table 1 shows the percentage of amino acids in the rosemary plant extract, as the extract contained the amino acids Histidine, Isoleucine, Leucine, and Liysine.…”

“…One may argue that a higher temperature than 60 • C may be utilized, however, a higher temperature than 60 • C is generally not preferred as the high temperature adversely affect the phenolic and antioxidant content [33] more than their ability to increase extraction efficiency. Trojakova's study [34] indicated that the rosemary extract showed higher antioxidant activity under the test conditions at 40 • C or 60 • C than the temperature at 100 • C. Another research work [35] revealed that the extraction of polyphenolic compounds from rosemary extract was the most efficient at the extraction temperature of 60 • C compared to 70 • C and 90 • C. This confirms that moderate temperature (60 • C) was enough to extract phenolic compounds that have antioxidant activity and thus give a significantly higher efficacy.…”