Rosemary extract as a natural source of bioactive compounds

Abstract

Rosemary (Rosmarinus officinalis, L.) is an aromatic evergreen herb widely used around the globe as a spice/seasoning, flavoring agent and for medicinal applications. Rosemary extract derived from rosemary leaves contains several polyphenolic components which exhibit antioxidant properties, but the predominant active components are the phenolic diterpenes, namely, carnosic acid and carnosol. Over 90% antioxidant activity of rosemary extract is attributed primarily to high content of lipophilic antioxidant molecules such as carnosic acid and carnosol. In addition to antioxidant components, rosemary extract also contains some volatile compounds. Rosemary extract bioactive compounds are also responsible for their distinctive aroma, color and flavor attributes. Rosemary extract can be applied in a wide range of oils and fats, and lipid-containing foods to delay lipid oxidation and to enhance the shelf-life of various food, feed and pet food products. This review delineates the chemistry, antioxidant mechanism, volatile flavor compounds, regulatory position, food applications, and stability of rosemary extract in foods.

Nanoemulsion production techniques upgrade bioactivity potential of nanoemulsified essential oils on Acipenser stellatus filet preserving

“…In many areas, rosemary is a commercial spice that has attracted attention due to its antioxidant and therapeutic properties. [10,11] On the other hand, Rosmarinus is applied as a food preservator because have antioxidation and antimicrobial activity. [12] Zataria multiflora Boiss is a member of the Lamiaceae family that grows geographically in Iran, Pakistan and Afghanistan .…”

Wood extracts as unique sources of soluble and insoluble-bound phenolics: reducing power, metal chelation and inhibition of oxidation of human LDL-cholesterol and DNA strand scission

“…Syringic acid that was identified in this work is also found in nuts, fruits, culinary herbs, and their processing by-products (Alvarez-Parrilla et al, 2018;Mirfat et al, 2018;Senanayake, 2018;Shahidi and Hossain, 2018). In contrast, while several feedstocks show catechin in their phenolic profile (Amarowicz and Shahidi, 2018;Silva et al, 2018;Silva et al, 2019), the presence of gallocatechin is not as common.…”

Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon

“…Previous studies have demonstrated that cooked salmon devoid of antioxidants showed higher TBARS values compared to samples cooked in the presence of butylated hydroxyanisole or phenolic extracts from different natural sources (Albishi et al, ; de Camargo et al, ). Rosemary is rich in phenolic antioxidants such as carnosic acid and carnosol (Senanayake, ). According to da Silva et al () , increased TBARS values were detected in blue catfish subjected to smoking, which was lower in rosemary extract‐treated samples.…”