Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity

Chen, Qinyun; Shi, Huang; Ho, Chi‐Tang

doi:10.1007/bf02541065

Cited by 172 publications

(102 citation statements)

References 21 publications

(17 reference statements)

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“…A primary mechanism for a phenolic antioxidant includes the trapping and stabilizing of species generated from the radical chain oxidation of food components. Although the first stage (radical trapping stage) is a reversible process, the second stage (radical termination stage) is irreversible and must produce stable radical termination compounds (Masuda et al, 2001), thus terminating the chain reaction and preserving PUFAs by the synthesis of hydroperoxides (Chen et al, 1992). Another explanation could be that the rosemary extract increases the activity of the delta-5 desaturase (Δ5d) and delta-6 desaturase (Δ6d), which are the enzymes involved in the synthesis of 20:5n-3 and 22:6n-3 derived from the 18:3n-3 (Mourot, 2009).…”

Section: In Vitam Performance Traitsmentioning

confidence: 99%

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

Liotta

Chiofalo

D’Alessandro

et al. 2015

Animal

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In the present study, the effect of Rosmarinus officinalis L. dietary supplementation on meat quality and oxidative stability of Nero Siciliano pigs was examined. During the growing-fattening period, 32 Nero Siciliano pigs were allotted into two treatment groups consisting of 8 replicates with 2 pigs per pen. For 90 days, the animals received a basal diet: one group (CTR) was not dietary supplemented, whereas the other group received (1 g/kg) rosemary extract (ROX). Supplementation with rosemary extract significantly improved the polyunsaturated fatty acid content of the meat, which showed higher values in the meat of the ROX group compared with the CTR group (P < 0.001); in detail, values for 18:2n-6 (P = 0.001), 20:4n-6 (P = 0.001), 22:6n-3 (P = 0.012) and PUFA/SFA ratio (P = 0.004) appeared to increase in the dietary supplemented group. On the other hand, atherogenic and thrombogenic indexes showed slight differences among the groups (IA: P = 0.079; IT: P = 0.084). Dietary supplementation with R. officinalis L. was not effective in protecting meat from oxidative deterioration, considering that the lipid oxidation, measured in meat across 5 days of refrigerated storage in darkness, progressed similarly in both the groups during storage (P > 0.05). Color measurement performed in the present study on meat samples from the two dietary treatments showed that redness decreased (P = 0.046) and hue values increased (P = 0.036), indicating that a deterioration of the initial color occurred and that the rosemary extract was ineffective in preventing color deterioration. Nevertheless, the lightness, yellowness and chroma color descriptors showed similar values in relation to dietary treatment (P > 0.05). Considering the nutritional value of meat as an important contributor to the overall quality, the results obtained in this study support the possibility of the dietary supplementation with R. officinalis L. extract in pigs as a functional additive in livestock feeding.

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Section: In Vitam Performance Traitsmentioning

confidence: 99%

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

Liotta

Chiofalo

D’Alessandro

et al. 2015

Animal

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“…Estudos demonstram que os valores obtidos para a CAT de extratos vegetais variam em função do tipo de solvente usado no processo de extração, como n-hexano e acetona 34 , ligroína (éter de petróleo), acetato de etila, etanol e éter dietílico 35 , ou n-hexano e metanol. Como não há muita informação sobre os valores da CAT em infusões aquosas, optou-se, neste trabalho, pelo uso da água como solvente.…”

Section: Capacidade Antioxidante Totalunclassified

Determinação da atividade antioxidante e do teor total de polifenol em amostras de chá de ervas comercializadas em sachets

Nakamura

Silva

et al. 2013

ABCS Health Sci.

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objetivo: Os chás de ervas são tradicionalmente utilizados na medicina popular em muitas regiões do Brasil. Os chás contêm compostos antioxidantes que combatem o stress oxidativo e seu consumo tem sido associado à diminuição dos níveis de colesterol, pressão arterial e até de doenças cardiovasculares. O objetivo deste estudo foi determinar a capacidade antioxidante total, o teor total de polifenóis, o consumo (scavenging) de H 2 O 2 e a presença de outros grupos de compostos antioxidantes em 43 amostras de chás em sachets. métodos: O método CUPRAC (cupric ion reducing antioxidant capacity) foi utilizado para determinar a capacidade antioxidante total. O teor total de polifenóis foi obtido com o uso do reagente de Folin-Ciocalteu; o ensaio de scavenging baseou-se no consumo de solução de H 2 O 2 após adição do chá; e a presença de flavonóides, carotenos e catequinas foi investigada por cromatografia em papel. resultados: A capacidade antioxidante total nas amostras analisadas seguiu a ordem: camomila > hortelã > carqueja > cidreira > boldo > verde > mate > preto > branco > erva doce. O teor total de polifenóis obedeceu à sequência: branco > hortelã > preto > mate > boldo > verde > camomila > carqueja > cidreira > erva doce. As divergências encontradas entre as amostras de um mesmo grupo de chá podem ser atribuídas à época da colheita, ao tipo de solo, local de plantio, variações climáticas e partes da planta utilizadas na elaboração dos sachets. Conclusão: Concluise que todas as amostras analisadas apresentaram capacidade antioxidante e consumo de H 2 O 2 . Em apenas uma delas não foi possível detectar flavonóides, carotenos ou catequinas.Palavras-chave: chá; bebidas; polifenóis; flavonóides; carotenóides; catequinas. AbstrACt objective:Tea leaves are traditionally used in folk medicine in many regions of Brazil. They contain antioxidant compounds that can protect against oxidative stress and their regular intake have been associated with decreased of cholesterol levels, blood pressure and, thereby, with the lowered risk of coronary heart disease. The objective of this study was to determine the total antioxidant capacity, the total polyphenols content, scavenging of H 2 O 2 and presence of other groups of antioxidant compounds in 43 tea samples packed in bags. methods: The CUPRAC method (cupric ion reducing antioxidant capacity) was used to quantify the total antioxidant capacity. The polyphenols content was performed using the Folin-Ciocalteu reagent. The scavenging assay was based on the consumption of H 2 O 2 after addition of tea; the presence of flavonoids, carotenes and catechins was evaluated by paper chromatography. results: The total antioxidant capacity found in tea samples followed the order: chamomile > mint > carqueja > balm > boldo > green > mate > black > white > fennel. For total polyphenol content the order was: white > mint > black > matte > boldo > green > chamomile > carqueja > balm > fennel. The differences found in the samples from the same kind of tea can be attributed to the harvest seaso...

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“…Rosmarinic acid 150 mg/g and 1-methoxyluteolin-2-glucoside were found in rosemary extract A, and diterpene derivatives, such as rosmanol, epirosmanol, carnosol, and carnosic acid, were found in rosemary extract B 10 . These constituents might play a role in the antioxidative effects of rosemary extracts 8,9 . Therefore, the antioxidative effect of rosmarinic acid, one of the antioxidative ingredients spiked at 1 nmol/mL of TEP solution, was evaluated.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, it has been applied to various foods, such as fried oils 2 , liver pate 3 , cooked pork meat 4 , minced sardines Sardina pilchardus 5 , deep-water pink shrimps 6 , and chicken sausages 7 , displaying good results with respect to antioxidative effects. Phenolic diterpenes, such as carnosic acid, carnosol, and rosmanol, and fl avonoids, have been identifi ed as major constituents that contribute to the antioxidative effects of rosemary 8,9 .…”

Section: Introductionmentioning

confidence: 99%

Suitability of TBA Method for the Evaluation of the Oxidative Effect of Non-water-soluble and Water-soluble Rosemary Extracts

Wada¹,

Nagano²,

Kido³

et al. 2011

J. Oleo Sci.

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Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity

Cited by 172 publications

References 21 publications

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

Determinação da atividade antioxidante e do teor total de polifenol em amostras de chá de ervas comercializadas em sachets

Suitability of TBA Method for the Evaluation of the Oxidative Effect of Non-water-soluble and Water-soluble Rosemary Extracts

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