Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat

“…The research findings confirm the high antioxidant activity of rosemary and grape seed extracts, whose effectiveness is due to the presence of flavonoids, phenol acids, terpenoids, and polyphenolic compounds [12,30,31]. The combination of the extracts in the antioxidant composition contributed to the inhibition of the oxidation of the Peking duck meat lipids.…”

“…The concentration of the secondary oxidation products was the highest in the control sample, whereas in the experimental samples, it was reduced proportionally to the concentration of the introduced antioxidant composition. Catechin and epicatechin of the grape seed extract are active absorbers of oxygen, which prevents the formation of hydroperoxides and propanal [31]. The effectiveness of the composition depended on the concentration.…”

Microwave-assisted hydrodistillation of essential oil from rosemary

“…Frutos and Hernández-Herrero (2005), studied the effect of rosemary extract on the promoted oxidation in a dressing consisting of sunflower oil, garlic and parsley and found that rosemary extract caused an antioxidant effect with the acceptable sensory properties except for the formulation in which 6 g rosemary/L was used. There are many studies regarding antioxidant activities of rosemary, rosemary extracts and rosemary essential oils especially in meat and meat products (Balentine et al 2006;O'Grady et al 2006;Hernández-Hernández et al 2009). Estévez and Cava (2006) reported that the addition of rosemary essential oil to different types of frankfurters inhibited the development of lipid and protein oxidation depending on the level of added essential oil and characteristic of the frankfurter.…”

Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

“…Antioxidant properties of different plants extracts have been analyzed for this purpose, including: sage (Salvia officinalis), rosemary (Rosmarinus officianalis), oregano (Origanum onites), and many others (Hernández-Hernandez et al 2009;Estévez et al 2007;Chen et al 2012;Kaur et al 2012). Dried leaves of mate (Ilex paraguariensis), a native South American plant, are used to prepare an aqueous infusion which is rich in phenolic acids (Bastos et al 2007a;Bastos et al 2007b) and has shown in vitro and in vivo antioxidant activity, besides other pharmacological properties.…”