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

Abstract

• Rosemary ( Rosmarinus officinalis ) is one of the most common aromatic plants in Mediterranean countries. • The chemical composition and biological properties of Rosemary were reviewed. • Different phytochemical groups including terpenes and phenolics have been observed. • This review provides a comprehensive overview of rosemary species cultivation and its applications Rosemary ( Rosmarinus officinalis ) originated in the Mediterranean region, but, due to its adaptive nature, can be readily grown across the world. It contains many bioactive phytochemical moieties, especially polyphenols. Rosemary is used as a flavoring agent, spice condiment, and preservative. Recent studies have shown that rosemary natural extracts have bioactive properties such as antifungal, antibacterial, antioxidant, and anti-inflammatory. Rosemary can withstand dry spells, warm conditions and thrive across many soil textures. Carnosic acid is now a well-known compound that is the main component of rosemary. The key components that were extracted from rosemary consisted of cirsimaritin, diosmin, and genkwanin. Rosmarinic acid in the form of carnosol and carnosic acid possesses significant antioxidant properties. Oil analysis revealed the presence of six monodominant and six intermediate chemotypes. Monoterpenes were dominant in rosemary oil composition across all seasons. Bioclimatic factors, including the temperature of the habitat, were found to be a biogenetic factors leading to differentiation in populations. The phenolic contents are reported to vary depending upon processing and agronomical properties. The major active ingredients are lipophilic compounds (carnosic acid and carnosol). Rosemary extracts are also reported to have volatile compounds that confer a unique flavor, color and aroma. Oleanolic acid is endowed with antiviral, antioxidative, and antiproliferative properties vis-à-vis protection against oxidative apoptosis. Ursolic acid helps to prevent cancer. This review provides a comprehensive overview of rosemary species cultivation, bioactive compounds, health benefits, and applications in the food industry. Rosemary was reported to enhance the levels of antioxidant enzymes. Although the current demand in the food industry is to reduce or eliminate the use of synthetic food additives, rosemary oil and extracts can help to meet that demand. This review provides a comprehensive overview of rosemary species cultivation, bioactive compounds, health benefits, and applications in the food industry.