Abstract
Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
Highlights
Because of the above-mentioned importance of monitoring the chemical composition and thermal properties of the essential oils, this study aimed to investigate chemical composition and thermal properties of the commercial essential oils from Serbia and Russia
Chemical Profiles of Essential Oils. Both Serbian (SRB) and Russian (RF) rosemary oils were analyzed for assessment of chemical profile and composition of terpenes, minerals, and elements
Investigation of the influence geographical origin on the chemical profile of the rosemary oil indicated the discrepancies in both composition and in content of the identified compounds in analyzed samples
Summary
Other compounds such as verbenone, borneol, camphor, and bornyl acetate were reported as one of the principal compounds in the essential oil [6,7,8] Consequences of such discrepancies in the chemical composition may be different level of biological activity and differences in behavior, i.e., thermal and other properties. These variations may significantly influence the quality and possibility of application of the essential oil. Essential oils samples were added to the sunflower oil in different amounts for investigation of the possibility of their application as antioxidant agent during the frying process. Results presented will be of high importance for further implementation of essential oils
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