A review on rosemary as a natural antioxidation solution

Abstract

The following work is a review on the antioxidant capacity of rosemary extract. Rosemary extract is one of the most popular naturally sourced antioxidants that has been used in the food industry around the world. It is widely used in multiple food applications including frying oils, fish oils, snacks, roasted nuts, meat products, and many others. The extraction methods that were used to purify antioxidant compounds from rosemary were introduced. The analytical test results on rosemary extract showed that it has high levels of phenolic compounds. The major active compounds were identified as carnosic acid, carnosol, and rosmarinic acid. In food application tests, rosemary extract was found to reduce lipid autoxidation and photo‐oxidation significantly. Oxidation products/markers like peroxide value, p‐Anisidine value, TBARS value, and hexanal were measured, and the readings were observed lower in the samples dosed with rosemary extract. Besides, rosemary extract was also found to have a positive impact on reducing the sensation of rancidity notes in foods and protecting them from color loss. In some applications, the performance of rosemary extract is comparable to synthetic antioxidants like BHA, BHT, and TBHQ. It was also found that when rosemary extract was combined with ascorbic acid, citric acid, or other naturally sourced antioxidants, synergistic effects were formed to provide superior antioxidant performance. This is a review paper on rosemary extract's processing methods and related application in the food industry for its antioxidant function. The major active compounds in rosemary extract are found to be carnosic acid, carnosol, and rosmarinic acid. These compounds could be selectively extracted by controlling the solvents’ polarity. Greener extraction methods are also introduced to support the demanding clean label food trend. Finally, the applications of rosemary in different food matrices are reviewed to show the overall performance on reducing the oxidation of lipids and improving food products’ shelf‐life.

Stabilization of Fish Oil‐Loaded Electrosprayed Capsules with Seaweed and Commercial Natural Antioxidants: Effect on the Oxidative Stability of Capsule‐Enriched Mayonnaise

“…This can be done by addition of antioxidants as previously shown for the stabilization of electrospun fibers loaded with fish oil. [10] Brown alga Fucus vesiculosus is rich in phlorotannins, a major polyphenolic group which consists of up to eight interconnected rings (phloroglucinol units). [8] Moreover, most of antioxidants usually have a single antioxidant property, like metal chelating ability or radical scavenging activity, which in many cases makes them inefficient to prevent oxidative flavor deterioration in fish oil enriched foods.…”

Covalent Whey Protein–Rosmarinic Acid Interactions: A Comparison of Alkaline and Enzymatic Modifications on Physicochemical, Antioxidative, and Antibacterial Properties

“…Rosemary or rosemary extracts (EU food additive E 392) are frequently added to different food products to enhance their sensory properties, such as taste and aroma. In addition, they are also one of the most popular natural antioxidant sources in food industry, as they are label free (clean label); (Xie et al 2017). As discussed previously, phenolic compounds can interact with proteins and these protein-phenol interactions are likely to alter the physiochemical and functional properties of proteins such as the antioxidant activity and surface hydrophobicity, which opens new opportunities for functional ingredients (Ali et al, 2013;Cao & Xiong, 2017;Cao, Xiong, Cao, & True, 2018;Gan et al, 2016;Jia et al, 2016).…”

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

“…Antioxidant compounds from rosemary such as rosmarinic acid, carnosic acid and carnosol (Xie et al ., ), could be responsible for the observed reduction in CD and MDA formation (secondary oxidation products) in rapeseed oil during accelerated oxidation conditions. Carnosic acid and carnosol contain a single aromatic ring with two −OH groups that can serve as H* donors and can also chelate pro‐oxidative metals, thus preventing oxidation via two mechanisms (Brewer, ).…”

“…The reduction in conductivity measured with Rancimat when rosemary powder was incorporated can be related to the activity of antioxidant compounds. The inclusion of filtered rosemary resulted in the release of active compounds with known antioxidant properties, such as carnosic acid and carnosol, into rapeseed oil (Xie et al, 2017). These compounds can inhibit or retard the oxidative decomposition of rapeseed oil.…”

“…Rosemary is one of the most popular commercially available antioxidants on the market amongst natural products due to its strong antioxidant capacity and cost effectiveness (Yanishlieva et al, 2006;Terpinc et al, 2009). The major compounds in rosemary associated with the strong antioxidant properties include carnosic acid, carnosol and rosmarinic acid (Xie et al, 2017). A few studies have demonstrated the effectiveness of rosemary extract to delay the onset of oxidation in bulk oil and oil-in-water emulsions (Pokorn y et al, 1997;Troj akov a et al, 2001).…”