Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status

Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary

“…5) is reported by several authors [31,32]. Additionally, carnosol also has antioxidant properties [33,34].…”

Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

“…Antioxidant assay is being used to check the antioxidant status of muscle from animals supplemented with dietary antioxidants (Descalzo, Rossetti, & Grigioni, 2007;Descalzo & Sancho, 2008;Gatellier, Mercier, & Renerre, 2004;Jordán, Castillo, Bañón, Martínez-Conesa, & Sotomayor, 2014;Moñino, Martínez, Sotomayor, Lafuente, & Jordán, 2008;Qwele et al, 2013). The reactions of radical scavenging capacity, such as the DPPH Å and ABTS Å+ assays, show some similarities with the inactivation reactions of free radicals from lipid peroxidation by dietary antioxidants and/or its metabolites deposited in meat, while the measurements of the ferric reducing potential by, for example, the FRAP assay, could serve as an estimation of myoglobin oxidation (Descalzo & Sancho, 2008).…”

Carnosic Acid and Carnosol, Two Major Antioxidants of Rosemary, Act through Different Mechanisms

“…Inhibition of lipid peroxidation by carnosic acid was reported in rat liver microsomes and ox brain phospholipid liposomes (Aruoma et al, 1992;Romo Vaquero et al, 2013). Food material such as oil, raw and cooked meat, and cooked meat patties were protected from oxidation by carnosic acid, in most cases with a higher efficiency than synthetic antioxidants (Erkan et al, 2008;Zhang et al, 2010;Naveena et al, 2013;Jordán et al, 2014). Carnosic acid also was described as a scavenger of hydroxyl and 2,2-diphenyl-1-picrylhydrazyl radicals (Aruoma et al, 1992;Luis and Johnson, 2005).…”