Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review

Abstract

Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dairy products caused by lipid oxidation include not only loss of flavour or development of off-flavours, but also loss of colour, nutrient value, and the accumulation of compounds, which may be detrimental to the health of consumers. One of the most effective ways of retarding lipid oxidation in dairy products is to incorporate antioxidants. Sometimes synthetic phenolic antioxidant, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used to delay this oxidation. Supplementation dairy products with natural antioxidants (polyphenolic compounds) are better using than synthetic antioxidant and could be potentially. The use of rosemary as natural antioxidant in dairy products can reduce the rate of lipid oxidation and hydrolysis besides may be beneficial in increasing the shelf life of these products. This supplementation will move these products into the functional food area under new category as healthy dairy products. This literature review covers the research that has focused on rosemary as antioxidant and anti-inflammatory agent that can inhibit the lipid oxidation and have health benefits by preventing carcinogens from binding to DNA, fight and stop pain. In this review, we survey the previous studies that were conducted on the application of rosemary extract as an antioxidant to extend the shelf life and to minimize nutritional losses of dairy product.

Anti-nephrotoxic and Antioxidant Efficiency of Rosmarinus Officinalis Extract Against Isoniazid®-Induced Nephropathy in Adult Male Albino Rats.

“…Also, it didn't distort the histological structures and DNA fragmentation value reflecting its safety. These findings are concomitant with many previous studies (Zohrabi et al, 2012;Gad et al, 2015;El-Sherif and Issa, 2015;Abdel-Azeem et al, 2016 andBayomy et al, 2017).…”

Application of Rosemary (rosmarinus officinalis l.) Based Natural Antioxidant During Deep Fat Frying of Noodle

“…Also, they are very effective during the storage and transport of oils and fats, but they are less effective at frying temperatures, due to their volatility. However, in the recent years, much of the interest has developed in naturally occurring antioxidants, because of the adverse attention received by the synthetic antioxidants, and because of the worldwide trend to avoid or minimize the use of artificial food additives (Filiz and Seydim, 2014;Gad and Sayd, 2015;Saral et al, 2014). Also the use of natural antioxidants for frying purposes has increased during the last few years (Bera et al, 2006;Budak et al, 2015;Riveros et al, 2015;Urbancic et al, 2014).…”

Accelerated infected wound healing by topical application of encapsulated Rosemary essential oil into nanostructured lipid carriers

“…The essential oil of Rosemary (Rosmarinus officinalis L.) is known to have antioxidant and antimicrobial properties, which are mainly attributed to its flavonoids and terpenes [8][9][10]. Rosemary essential oil is able to decrease the levels of inflammatory cytokines showing the anti-inflammatory activity and promote the wound healing process in diabetic animal [11,12].…”