Studies on Antimicrobial, Antifungal and Antioxidant Properties of Rosemary: A Review

Erkan, İbrahim Ertan; Aşcı, Özlem Aras

doi:10.24925/turjaf.v8i12.2708-2715.3948

Cited by 3 publications

References 65 publications

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Rosmarinus officinalis Linn.: unveiling its multifaceted nature in nutrition, diverse applications, and advanced extraction methods

Meziane,

Zraibi,

Albusayr

et al. 2024

J.Umm Al-Qura Univ. Appll. Sci.

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Rosemary (Rosmarinus officinalis Linn. or Salvia rosmarinus Spenn.) is an aromatic herb renowned for its culinary, medicinal, and industrial significance. This review offers a multifaceted exploration of rosemary, delving into its nutritional composition, traditional culinary applications, and historical uses in traditional medicine. The review extends to cosmetic and pharmaceutical applications, elucidating rosemary’s role as a natural preservative and its integration into cosmeceutical and pharmaceutical formulations. Extraction methods, both classical and contemporary, are critically examined, with an emphasis on recent sustainable approaches and their impact on bioactive compounds. This work concludes with a forward-looking perspective, discussing innovative extraction techniques, advanced technologies, and the potential commercial viability of rosemary-related industries. This comprehensive review serves as a valuable resource, offering insights into the diverse dimensions of rosemary, from traditional applications to cutting-edge advancements in extraction science.

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Rosmarinus officinalis Linn.: unveiling its multifaceted nature in nutrition, diverse applications, and advanced extraction methods

Meziane,

Zraibi,

Albusayr

et al. 2024

J.Umm Al-Qura Univ. Appll. Sci.

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Rosemary species: a review of phytochemicals, bioactivities and industrial applications

Ejaz

Batool²,

Akhtar

et al. 2022

South African Journal of Botany

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Essential Oils as Antimicrobial and Food Preservatives

Serag¹,

Elfayoumy²,

Mohesien³

2022

Essential Oils - Advances in Extractions and Biological Applications

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Essential oils (EOs) are secondary metabolites produced by aromatic and medicinal plants. These oils have a wide range of applications in the culinary, perfume, antimicrobial and food industries. Because of several reported side effects of synthetic oils, the use of essential oils as antimicrobials and food preservatives is a source of concern. For cereals, grains, pulses, fruits, and vegetables, essential oils have the potential to be employed as a food preservative. When compared to synthetic compounds, EOs derived from safe natural sources and are effective for human health. This chapter will shed light on some medicinal plants that are rich in essential oils, as well as their antimicrobial properties. Because essential oils are rich in a number of active ingredients [e.g., terpenes, terpenoids, carotenoids, coumarins, curcumins] that are important in food industry, they have strong antimicrobial and food preservation. As a result of the diverse properties of essential oils, they can be used in a natural, safe, eco-friendly, cost-effective and renewable manner. Examples of some foodborne diseases will also be highlighted.

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Studies on Antimicrobial, Antifungal and Antioxidant Properties of Rosemary: A Review

Cited by 3 publications

References 65 publications

Rosmarinus officinalis Linn.: unveiling its multifaceted nature in nutrition, diverse applications, and advanced extraction methods

Rosmarinus officinalis Linn.: unveiling its multifaceted nature in nutrition, diverse applications, and advanced extraction methods

Rosemary species: a review of phytochemicals, bioactivities and industrial applications

Essential Oils as Antimicrobial and Food Preservatives

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