Abstract
The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coumarins, and pyranochromanones) were identified by UHPLC-ESI-Q-TOF-MS. Of these, seven were firstly described in rosemary infusions: a rosmanol derivative, two dihydroxycoumarin hexosides, a hydroxybenzaldehyde, a dihydroxybenzoic acid hexoside, coumaric acid hexoside, and isocalolongic acid. The free amino acid profile of the beverages was also reported by the first time with seven amino acids found (asparagine, threonine, alanine, tyrosine, phenylalanine, isoleucine, and proline). Furthermore, DPPH• scavenging ability, Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity, as well as total phenolics and flavonoids contents, were assessed. Overall, rosemary infusions showed to be a very good source of antioxidants. A 200 mL cup of this infusion contributes to the ingestion of ~30 mg of phenolic compounds and about 0.5–1.1 μg of free amino acids. This type of beverages may present a positive impact on the maintenance of the body antioxidant status and contribute to the prevention of oxidative stress related diseases.
Highlights
Rosemary (Rosmarinus officinalis L., Lamiaceae family) is quite appreciated in worldwide gastronomy due to its aromatic flavor and preservative properties [1,2,3,4]
The antioxidant activity is on the basis of the numerous properties attributed to these phenolic compounds, as they can act by different mechanisms of action, namely by free radical scavenging, hydrogen donation, metal ion chelation, by stimulating the cell antioxidant defenses, among others [11,12,13]
The phenolic contents are in accordance with those described in previous studies on rosemary [26,27,28]
Summary
Rosemary (Rosmarinus officinalis L., Lamiaceae family) is quite appreciated in worldwide gastronomy due to its aromatic flavor and preservative properties [1,2,3,4] This plant is traditionally consumed in the infusion form aiming at the treatment and prevention of several health disorders, such as dyspepsia, mild spasmodic disorders, headache, depression, anxiety, respiratory disorders, minor peripheral circulatory disorders, and minor muscular and articular pain [1,3,5,6,7,8]. This versatility of mechanisms supports the increasing number of studies demonstrating that their regular consumption, in the necessary amounts, may help to prevent the generation of reactive oxygen species (ROS) that can cause pathological oxidative damages to cells and, contribute to the development of chronic diseases [11,12,14]. 4.0/).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
