Rosemary Antioxidants Research Articles

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant.

Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effect of rosemary extract (ROE), known for its high antioxidant activity, in soybean oil used to fry breaded butterfly shrimp, by measuring the induction period with OXIPRES, total polar material (TPM), peroxide index (PI), and free fatty acids (FFA). This evaluation was performed in comparison with control oils without antioxidants. The results showed a significant difference between the oils according to the analyzed parameters, especially in the final hours of frying. The treatment of the oil with rosemary extract effectively delayed its oxidation, having lower levels in all the oxidation markers that were analyzed. It was also found that rosemary extract is able to reduce oil consumption by fried foods. Therefore, ROE ensures soybean oil a high stability against oxidation and a longer shelf life, making it a good natural alternative to synthetic antioxidants.

Simultaneous preparation of water- and lipid-soluble antioxidant and antibacterial activity of purified carnosic acid from Rosmarinus offoccnalis L.

Rosemary is an widely used plant in processed foods and cosmetics due to its high antioxidant activity and fascinating flavor. However, complicated production processes and high price of rosemary antioxidant place restrictions on its commercial application. In this research, a simple, highly efficient procedure for simultaneous preparation of water- and lipid-soluble rosemary extracts was developed. Rosemary leaves were macerated with 1 minimum volume (MV) of 70 % acidic ethanol-water solution for 3 h. Next, column chromatographic extraction method (CCE) designed in our laboratory was employed for simultaneous extraction of carnosic acid and rosmarinic acid, and their extraction rates were 96 % and 94 %, respectively. After the removal of ethanol, the supernatant and precipitate were separately collected as water-soluble extract containing 6.84 % rosmarinic acid and lipid-soluble extract containing 31.18 % carnosic acid. Then, the lipid-soluble extract was separated through dissolution with n-hexane, liquid–liquid extraction with NaHCO3, and precipitation at a pH of 1.0; this yielded a carnosic acid product with 90 % purity. After crystallization with cyclohexane, carnosic acid with > 98 % purity was obtained. The prepared carnosic acid could effectively suppress the growth of Gram-positive bacteria and Edwardsiella tarda growth. This study made complete use of rosemary resources, greatly reducing rosemary extract preparation and carnosic acid extraction costs. Further investigation of the antibacterial effectiveness of carnosic acid could promote its industrial applications as antimicrobial agent in food and aquaculture.

Antioxidant effect of natural rosemary on the oxidation of mid-oleic sunflower frying oil on chicken wings

Fried foods are hugely popular and very much a part of our modern cuisine. Guarding against oxidation is crucial, due to the absorption of oil during the frying process. This paper presents how, the degree of resistance of sunflower oil was evaluated during repeated fries of chicken wings by adding the natural antioxidant extracted from rosemary. It was compared to tocopherol and to a control sample. A preliminary test of accelerated aging demonstrated the effectiveness of rosemary extract by using the Rapidoxy technique on sunflower oil. This proved that the adequate dose of this antioxidant should be 600 ppm. Many physicochemical transformations were inflicted on the oil during its oxidation. The kinetics monitoring of this phenomenon was determined by measuring the total polar materials (TPM), free fatty acids (FFA), and the peroxide index (PI). The obtained results showed that all the parameters analysed tended to increase over time. However, the effect of the rosemary antioxidant was positive on the stability of the oil and the slowing down of its oxidation. Moreover, its efficiency was higher than tocopherol. Rosemary antioxidants could be a safer alternative to synthetic antioxidants which represent toxicological risks, such as buthylated hydroxyanisole BHA, buthylated hydroxytoluene BHT, and tert-butylhydroquinone TBHQ.

Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.

A by-product from the filleting of sea bass (Dicentrachus labrax) was used to manufacture enriched pasta. The research aimed at achieving an increase of protein and unsaturated fatty acid contents, making innovative and healthy pasta products that are able to step up fish consumption. Two different kind of cereals were used to make fresh pasta, which were subjected to frozen storage with the addition or not of a rosemary antioxidant. The developed pastas were analyzed by physicochemical methods. Proximal analysis demonstrated an improvement of nutritional values on those of a common pasta. Fatty acid profiles, acidity indices, and TBARS (Thiobarbituric acid reactive substances) index confirmed the stability of fat and effective protection against oxidation, especially in pasta with added antioxidant. The cooking time for pasta was set at 90 s, and color parameters were modified due to the incorporation of fish in the pasta-making process. An enrichment in fatty acids ω-3 and ω-6 was also confirmed. The conversion of α-linolenic acid (ALA) in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in frozen storage was detected, which remained stable during 90 days. Finally, sensory profiles of enriched pasta were found to be adequate and improved following the addition of an antioxidant due to a decrease of negative attributes associated with oxidation.

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia.

Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.

Comparison between Pressurized Liquid Extraction and Conventional Soxhlet Extraction for Rosemary Antioxidants, Yield, Composition, and Environmental Footprint.

Nowadays, “green analytical chemistry” challenges are to develop techniques which reduce the environmental impact not only in term of analysis but also in the sample preparation step. Within this objective, pressurized liquid extraction (PLE) was investigated to determine the initial composition of key antioxidants contained in rosemary leaves: Rosmarinic acid (RA), carnosic acid (CA), and carnosol (CO). An experimental design was applied to identify an optimized PLE set of extraction parameters: A temperature of 183 °C, a pressure of 130 bar, and an extraction duration of 3 min enabled recovering rosemary antioxidants. PLE was further compared to conventional Soxhlet extraction (CSE) in term of global processing time, energy used, solvent recovery, raw material used, accuracy, reproducibility, and robustness to extract quantitatively RA, CA, and CO from rosemary leaves. A statistical comparison of the two extraction procedure (PLE and CSE) was achieved and showed no significant difference between the two procedures in terms of RA, CA, and CO extraction. To complete the study showing that the use of PLE is an advantageous alternative to CSE, the eco-footprint of the PLE process was evaluated. Results demonstrate that it is a rapid, clean, and environmentally friendly extraction technique.

The abietane diterpene taxodione contributes to the antioxidant activity of rosemary by-product in muscle tissue

Research on rosemary antioxidant activity and its potential use in human health and food applications is focused on rosemary leaves and two main bioactive compounds carnosic acid and carnosol. However, many other, not-yet identified molecules could be present, especially in rosemary by-products. In this study, we first showed that rosemary stem extract was the most efficient in protecting human skeletal muscle cells against oxidation. Then, using bioassay-guided fractionation, we identified taxodione, an abietane diterpene, as the main bioactive molecule in the rosemary stem extract. We demonstrated that taxodione protects skeletal muscle cells from hydrogen peroxide-induced cytotoxic damage (by monitoring ROS production, H2AX phosphorylation and CHOP gene expression). Moreover, we showed that taxodione reduces lipid and protein oxidation in post-mortem mice and beef muscles during refrigerated storage. In conclusion, our results indicate that taxodione extracted from rosemary stems, a cheap and unused resource of natural antioxidants, limits oxidation in muscle tissue.

Study on Extraction Method of rosemary antioxidant

The antioxidant components in rosemary were extracted by organic solvent method. The optimum extraction conditions of rosemary antioxidant were studied by changing the solvent, ratio of material to liquid, extraction time and environment. Considering the factors of energy consumption, efficiency, cost and environmental protection, the optimum extraction condition of rosemary antioxidant is using ethanol as solvent and hot reflux for 2 hours, and the ratio of liquid to material is 10:1.

Effect of rosemary ( Rosmarinus officinalis ) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

The present study aims to use commercial antioxidants rosemary in different concentrations in mixed hamburger processing (beef, chicken, and turkey) and to evaluate its influence on the physical-chemical, microbiological, sensory, and structural properties during shelf life. The results showed no significant difference for pH and acidity between the formulations, but during the storage there was a significant difference. TBARs values variations were observed between samples and during storage. For L* and a* values are observed and the samples with lower variation were those with higher antioxidant concentration (F2 and F5) and the b* values did not increase significantly among the samples. The formulations F2 and F5 presented an improved structural organization, making it possible to visualize better tissue binding and few adipose cells. None of the formulations presented were rejected by the tasters. The F5 formulation (0.06% rosemary condiment) presented better stability during storage (−12°C) after 120 days. Practical applications Hamburger has become a popular food ensuring practicality in small portions and ease of preparation. However, a major disadvantage of this type of product is its greater susceptibility to oxidative changes. This is the main cause of quality deterioration during the processing of the meat products, presenting an adverse effect on the food quality as the color and flavor change, toxic compounds are formed, shelf life is shortened and nutrients are lost. The need to control levels and their impact on food products, especially during processing, packaging, and distribution, has been a challenge for the food industry. In order to maintain the hamburger quality, two types of natural rosemary antioxidants were used at different concentrations. The results showed that rosemary has antioxidant and antimicrobial properties, as well as its concentration can guarantee quality products, not presenting physical-chemical, sensorial, microbiological, and structural alterations during the storage under suitable conditions.

Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

In the first part of this study, the oxidative stability of chia oils enriched with rosemary by ultrasound-assisted extraction (UAE) and by a conventional maceration extraction (CME) was evaluated. In the second part, chia oil enriched with rosemary by UAE or CME was microencapsulated and used to replace 50% fat in burgers. The oxidative and sensory quality of burgers were evaluated during 120 days of storage at −18 °C. Chia oil enriched with rosemary by UAE presented a higher oxidative stability compared to CME. Higher Eh and TBARS values were found in burgers containing chia oil microparticles without rosemary. The burgers produced with chia oil microparticles enriched with rosemary by UAE showed greater oxidative stability than other treatments, mainly after cooking. Furthermore, the incorporation of rosemary antioxidants to chia oil reduced the sensory defects caused by the lipid reformulation.

Effect of pelletization on supercritical CO2 extraction of rosemary antioxidants

This work studied the effect of pelletization on the SuperCritical (SC) carbon dioxide (CO2) extraction yield of rosemary antioxidant fractions enriched in phenolic compounds. Dried rosemary leaves were depleted of essential oils by SC-CO2 extraction and a portion of the resulting pre-extracted leaves (control substrate) enriched in phenolic compounds was pelletized. A factorial experimental design (23) was carried out: control substrate and pellets were extracted at two temperatures (40 and 70 °C), and two extraction pressures (30 and 50 MPa). Pelletizing decreased the extraction yield from 4.28% to 1.33%. However, the volumetric yield (mass of recovered solute per unit time and per unit volume of extraction bed) of pellets was 34% higher than that of control substrate. Pelletization also decreased the antioxidant activity of the extracts, which was attributed to the high temperatures generated during the process. A linear correlation (R2 = 0.83) between the antioxidant activity and the dominant rosemary phenolic carnosic acid was observed. Sovová’s broken-and-intact cell model was applied to a selection of pellet and control substrate extraction curves to determine a microstructural factor (MF = De/D12) as best-fitting parameter. Resulting value of MF was 0.0003 for control substrate and 0.0027 for pellets. The simulation of the SC-CO2 extraction of pellets with twice the specific surface showed that a decrease of particle size can increase considerably the extraction rate and yield of the pellets. We propose pelletization, under certain restrictions of particle size and process temperature, as a way of improving rosemary antioxidant extraction yield.

High efficiency of supercritical rosemary extract in long term oxidative stabilization of pork liver pâté

The study was aimed to investigate potential of supercritical extract of rosemary (RSE) in the long term oxidative stabilization of pork liver pâté (five years). Determination of peroxide value (PV) and thiobarbituric acid (TBA) assay were used to assess and compare lipid deterioration in pâté samples containing the same content of RSE, butylated hydroxyanisole (BHA) and commercial rosemary antioxidant Flavor'Plus (FP).The first evidence of primary oxidation was reported after five years in all the samples except in those containing low concentrations of RSE (200-500 mg/kg) and FP (500 mg/kg). Increasing concentration of the RSE in pâté (1000 mg/kg) resulted in the lower efficiency in preventing primary oxidation of lipids (PV=0.27 meq/kg). The BHA was reported for the lowest efficiency among tested antioxidants (PV=0.26-0.3 meq/kg). The TBA assay showed no evidence of secondary oxidation products in all the samples due to insufficient amount of formed peroxides. General chemical composition of the pâté samples after five years was not significantly different from the initial one. Since RSE is isolated and deodorized using supercritical fluid technology it doesn't contain traces of organic solvents. For that reason, the RSE would provide an added value to commercial liver pâté due to both natural origin and potential bioactive properties.

NT-28 * NEUROPROTECTIVE EFFECTS OF BACOPA MONNIERI AND ROSMARINUS OFFICINALIS SUPERCRITICAL CO2 EXTRACTS

Ethnobotanical evidence suggests that herbs such as brahmi (Bacopa monnieri) and rosemary (Rosmarinus officinalis) may possess anti-oxidant and neuroprotective properties. We compared the anti-oxidant and neuroprotective effects of supercritical extract of Bacopa monnieri (BM) and rosemary anti-oxidant (RA) extract obtained from Rosmarinus officinalis as well as their combination to examine the effects on human glial (U-87 MG) and embryonic mouse hypothalamus (EMH) cells. BM, RA and their combination (1:1) are not cytotoxic in both glial and EMH cell lines up to 200 µg/ml concentration. BM + RA combination has better anti-oxidant potential and anti-lipid peroxidation activity than either agent alone. Although BM + RA showed almost similar inhibition of phospho tau expression as BM or RA alone, the combination has better inhibitory effect on Amyloid Precursor Protein (APP) synthesis and higher brain-derived neurotrophic factor (BDNF) production in hypothalamus cells than single agents. These results suggest that BM + RA is more neuroprotective than BM or RA individually.

Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.

Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill-stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with DRE. Minced leg meat from each lamb was used to make patty batches. The patties were cooked at 72 ºC for 2 min, aerobically packed, kept at 2 ºC for up to 4 d and then reheated. Sensory traits (color, odor, flavor, and texture), CIELab color, and lipid oxidation (assessed as TBARS) were determined. In a first experiment, the lamb diet was supplemented with 600 mg of 1:1-DRE or 2:1-DRE kg(-1) feed. The 1:1-DRE diet delayed discoloration, flavor deterioration, and rancidity, while the 2:1-DRE diet was ineffective in this respect. In a second experiment, 4 supplementation levels of 1:1-DRE (0, 200, 400, and 600 mg kg(-1) feed) were compared. Flavor deterioration was delayed when the lamb diet was supplemented with at least 400 mg 1:1-DRE kg(-1) feed. The effects of the diet on the odor, flavor, and color were corroborated by differences in TBARS and CIELab. The results obtained suggest that rosemary diterpenes and/or their active secondary compounds deposited in muscle can act as endogenous antioxidants in cooked lamb. The carnosol intake seems crucial in the antioxidant actions achieved through DRE. The use of rosemary antioxidants in animal feeding would allow meat-based dishes to be preserved longer without adding preservatives.

Improved Neuroprotective Effects by CombiningBacopa monnieriandRosmarinus officinalisSupercritical CO2Extracts

Ethnobotanical evidence suggests that herbs such as brahmi (Bacopa monnieri) and rosemary (Rosmarinus officinalis) may possess antioxidant and neuroprotective properties. We compared the antioxidant and neuroprotective effects of supercritical extract of Bacopa monnieri and rosemary antioxidant extract obtained from Rosmarinus officinalis as well as their combination to examine the effects on human glial (U-87 MG) and embryonic mouse hypothalamus cells. Bacopa monnieri extract, rosemary antioxidant extract, and their combination (1:1) are not cytotoxic in both glial and embryonic mouse hypothalamus cell lines up to 200 μg/mL concentration. The combination of extracts of Bacopa monnieri + rosemary antioxidant has better antioxidant potential and antilipid peroxidation activity than either agent alone. Although the extract of Bacopa monnieri + rosemary antioxidant showed almost similar inhibition of phospho tau expression as Bacopa monnieri or rosemary antioxidant extract alone, the combination has better inhibitory effect on amyloid precursor protein synthesis and higher brain-derived neurotrophic factor production in hypothalamus cells than single agents. These results suggest that the extract of Bacopa monnieri + rosemary antioxidant is more neuroprotective than Bacopa monnieri or rosemary antioxidant extract.

Deodorization by instant controlled pressure drop autovaporization of rosemary leaves prior to solvent extraction of antioxidants

During the extraction of antioxidants from a natural product, volatile compounds are also extracted and consequently the final extract quality is decreased. Therefore, a deodorization step is necessary. The present study introduces thermo-mechanical treatment of rosemary leaves using the instantaneous controlled pressure drop (DIC) method as both deodorization and expansion process. In addition, DIC-deodorization treatment was compared with the hydrodistillation-deodorization (HD). The extraction of essential oils was achieved on dried rosemary leaves within an optimized time of 3 min by DIC and 4 h by HD. Deodorized leaves were recovered and antioxidants were extracted using solvent extraction (ethanol:water 80:20). With standard protocol extraction, rosmarinic acid of DIC-treated rosemary leaves (12.76 mg/g) was twice as much as untreated leaves (6.74 mg/g). Scanning electron microscopy (SEM) and light microscopy showed that DIC treatment resulted in profound alterations at cytohistological levels which explain the observed effectiveness of DIC process. The specific surface area calculations showed that DIC treatment allows the material to obtain a higher specific surface area. This explains the behaviour of the product towards the extraction. Overall, the results clearly revealed that DIC is an efficient method of deodorization that improved solvent extraction of rosemary antioxidants.

Precipitation and encapsulation of rosemary antioxidants by supercritical antisolvent process

The encapsulation of antioxidants with biocompatible polymers is essential for their protection against degradation factors like light and oxygen, and facilitates its solubility in the target medium. This work presents the co-precipitation of an ethanolic extract of rosemary leaves by supercritical antisolvent (SAS) process in poloxamers in order to improve the aqueous solubility of the extract. In a first step, the precipitation of antioxidants by SAS was studied in the range of temperatures from 25 to 50°C and pressures from 8 to 12MPa. Total content of polyphenols was quantified according to the Folin–Cicalteu method. Also HPLC analyses were performed to verify the presence of some of the major rosemary antioxidants, carnosic and rosmarinic acid. The dissolution rate of rosemary polyphenols from particles was measured in isotonic phosphate buffer solution (pH=6.8). The encapsulation of the extract was successfully achieved with a yield up to 100%. The total polyphenolic content was dissolved from the encapsulated product, in the aqueous medium, after 1h, whereas only 15% of the antioxidants of the pure precipitate were dissolved after 8h.

Assisted extraction of rosemary antioxidants with green solvents

The use of natural antioxidants in the food industry has increased in the last years and there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. In this work the extraction of antioxidants from rosemary with ethanol and water as solvents has been studied using different extraction processes (conventional, microwave assisted – MAE – and ultrasound assisted – USAE –) and plant pretreatments (deoiled and milled, deoiled and fresh plant). Total phenolic compounds in the extracts were determined by the Folin–Ciocalteu assay and HPLC with UV detection was employed for the quantitation of the main antioxidant compounds: rosmarinic acid and carnosic acid. The antioxidant activity of the extract was determined by the DPPH scavenging assay. The double pretreatment, deoiling by solvent free microwave extraction (SFME) and milling, has shown to be essential to overcome inner mass transfer limitations. Extraction efficiency can be additionally enhanced by microwave and ultrasound assisted extraction process, being this latter more significant in aqueous extracts.

Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties

ABSTRACT: The effects of rosmarinic acid and a rosemary antioxidant powder were evaluated on the reduction and mutagenicity of MeIQx, PhIP, and comutagens norharman and harman in beef patties fried at 375 °F for 5 min each side and 400 °F for 7.5 min each side. Both rosemary extracts were found to effectively decrease the formation and overall mutagenic activity of heterocyclic amines (HCAs) due to their antioxidative characteristics. At the lower temperature, rosmarinic acid was able to reduce MeIQx by up to 64% and PhIP by 48%, while rosemary powder reduced the formations of MeIQx up to 69% and PhIP up to 66%. The effects of the rosemary extracts were more dramatic when cooking temperature and time were increased, as rosmarinic acid was able to reduce MeIQx formation up to 70% and PhIP up to 64%; also, rosemary powder significantly reduced MeIQx up to 57% and PhIP up to 77%. The overall mutagenic activity was evaluated by the Ames Salmonella assay and both rosemary extracts were capable of reducing mutagenicity in beef patties at the higher cooking temperature of 400 °F. At 375 °F there was an insignificant trend of the rosemary extracts decreasing the number of Salmonella revertants. There was no significant inhibiting effect by any of the rosemary extracts on the formation of either norharman and harman as measured in this study.

Isolation of phenolic antioxidant compounds by SFC

Specially designed chromatographic columns were evaluated for antioxidant compounds separation by supercritical fluid chromatography (SFC) with pure CO 2. Columns studied involved the use of commercial octadecylsilica particles (ODS) and silica particles coated with a stationary phase commonly used in gas chromatography, such as CW20M (polyethylene glycol) of high polarity. In order to select the appropriate chromatographic conditions to elute antioxidant compounds of phenolic structure, carnosic acid was selected as a model molecule and a theoretical study of the solubility of carnosic acid was performed. Carnosic acid was eluted using CO 2 as mobile phase (without modifiers) with a pressure programming up to 37 MPa (and at different temperatures) but only when coated particles were used. No elution was possible when ODS particles were tested, probably due to the strong interactions of the acid group of the molecule with the active sites remaining in the column. A separation of a complex mixture of a rosemary antioxidant extract (obtained by supercritical fluid extraction) using the columns designed in the present work is shown.