A Comprehensive Characterisation of Rosemary tea Obtained from Rosmarinus officinalis L. Collected in a sub‐Humid Area of Tunisia

Abstract

ABSTRACT:Introduction -Rosemary (Rosmarinus officinalis L.) is an aromatic plant common in Tunisia and it is widely consumed as a tea in traditional cuisine and in folk medicine to treat various illnesses. Currently, most research efforts have been focused on rosemary essential oil, alcoholic and aqueous extracts, however, little is reported on rosemary infusion composition. Objective -To investigate compounds present in rosemary tea obtained from Rosmarinus officinalis L. collected in a sub-humid area of Tunisia in order to assess whether the traditional rosemary tea preparation method could be considered as a reference method for rosemary's compounds extraction. Methodology -Qualitative characterisation of Rosmarinus officinalis tea obtained after rosemary infusion in boiled water was determined by high performance liquid chromatography coupled with electrospray ionisation quadrupole time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS). Quantitative analysis relies on high performance liquid chromatography with diode array detector (HPLC-DAD). Results -Forty-nine compounds belonging to six families, namely flavonoids, phenolic acids, phenolic terpenes, jasmonate, phenolic glycosides, and lignans were identified. To the best of the authors' knowledge eucommin A is characterised for the first time in rosemary. Rosmarinic acid (158.13 μg/g dried rosemary) was the main compound followed then by feruloylnepitrin (100.87 μg/g) and luteolin-3 0 -O-(2 00 -O-acetyl)-β-D-glucuronide (44.04 μg/g). Among quantified compounds, luteolin-7-O-rutinoside was the compound with the lowest concentration. Conclusion -The infusion method allows several polyphenols present in rosemary tea to be extracted, therefore it could be a reference method for rosemary's compounds extraction. Moreover, traditional Tunisian Rosmarinus officinalis tea consumption is of interest for its rich phenolic content.

Bioavailability and metabolism of rosemary infusion polyphenols using Caco‐2 and HepG2 cell model systems

“…In accordance with Achour et al ., the main phenolic constituent of the rosemary infusion was RA, which accounted for 40% of the total phenolic content in the infusion; however, lower contents of luteolin‐3‐ O ‐glucuronide (up to 24 %), luteolin‐3'‐ O ‐( O ‐acetyl)‐ β ‐ d ‐glucuronide (up to 15%), CA (up to 10%) and homoplantaginin (6%) were observed. Luteolin was the minor component in rosemary extract (approximately 5% of the phenolic rosemary infusion).…”

“…Phytochemical characterization in rosemary extracts has shown that the main bioactive compounds in rosemary are polyphenols. Extracted by supercritical fluid, microwave or infusion, the main phenolic compounds present in rosemary extracts are hesperidin, homoplantaginin, luteolin‐glucuronide, rosmarinic acid, rosmarinic acid‐3‐ O ‐glucoside, luteolin 3‐ O ‐( O ‐acetyl)‐ β ‐ d ‐glucuronide, cirsimaritin and rosmanol . A recent study characterized forty‐nine compounds in rosemary tea belonging to six families, namely flavonoids, phenolic acids, phenolic terpenes, jasmonate, phenolic glycosides and lignans, with rosmarinic acid being the main compound in addition to caffeic acid and luteolin derivatives, among others .…”

Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary (Rosmarinus officinalis L) extract rich in rosmarinic acid

“…However, in a previous work of our group, Ribeiro et al (2016) characterized an aqueous extract of rosemary obtained by infusion with boiling water and found expressively greater contents of rosmarinic acid (68.5 mg/g), yunnaneic acid F (10.14 mg/g), lithospermic acid (9.9 mg/g), sagerinic acid (7 mg/g), luteolin (3.6 mg/g) and caffeic acid (1.1 mg/g), than those given in Table 2. Recently, Achour et al (2018) characterized a hot water extract of R. officinalis (Tunisian rosemary tea) finding almost fifty phytochemicals, among which flavonoids, phenolic acids, terpenes, jasmonate, and lignans were identified. Rosmarinic acid (almost 160 μg/g dried rosemary) was the major extracted constituent, whereas luteolin-7-O-rutinoside was the phytochemical with the lowest concentration in the same extract.…”

Correlation between chemical composition and antibacterial activity of some Lamiaceae species essential oils from Tunisia

“…Indeed, the whole fresh plant or its dried milled powder is used as a food flavoring and preservative agent [19]. Likewise, R. officinalis is known as a medicinal herb with significant activities against many illnesses especially against headaches, respiratory diseases and several neuropsychiatric disorders, according to traditional Tunisian medicine [20]. O. majorana L. is used as a medicinal plant; it has traditionally been used as stimulant, condiment, and tonic [21].…”