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• W4310559337 startingPage "149" @default.
• W4310559337 abstract "Rosemary (Rosmarinus officinalis L.) is one among the popular herbs since ancient time. Due to their excellent medicinal property, they were widely exploited all over the world in various therapeutic functions. Various extraction and purification techniques, in complement with different antioxidant assays revealed that they are packed with phenolic compounds, such as carnosic acid, carnosol, rosmarinic acid, ursolic acid, etc. Rosemary oils and extracts are hence popular for their exceptional antioxidant, antibacterial, as well as cognitive functions. As the results of which, they dominate in the list of well-known naturally sourced antioxidants in the food industry. Rosemary active compounds are hence being widely utilized in multiple food applications like in commercial frying oils, shelf-stable beverage drinks, snack foods, and meat and meat products. In several food application studies, rosemary extracts have proven effective on significantly reducing the level of oxidation, photo-oxidation, and lipid auto-oxidation. They also expressed significant effect in retarding color degradation and reduced rancidity notes by decreasing the level of oxidative reactions. While carnosic acid showed effective in oil/fat matrices such as frying oils and meat products, rosmarinic acid worked well in water-soluble matrices like beverage drinks especially in their color retention by inhibiting oxidation. The storage stability of rosemary-incorporated food products was also enhanced due to their potential antibacterial properties. In the case of health-promoting effects, rosemary phenolic compounds exhibited potential cognitive functions, along with ursolic acid acting upon the overall immunity boosting function of the body. The rosemary phenolics were also identified to have better performance in comparison with synthetic antioxidant such as butylated hydroxytoluene, butylated hydroxyl anisole), and tert-butyl hydroxyl quinone in some application studies, hence qualifying for their use as natural alternatives for similar antioxidant effect. Also, rosemary extract when in combination with other naturally occurring antioxidants such as ascorbic acid expressed synergistic effect with superior antioxidant properties." @default.
• W4310559337 created "2022-12-12" @default.
• W4310559337 creator A5015524959 @default.
• W4310559337 creator A5023465481 @default.
• W4310559337 creator A5082036072 @default.
• W4310559337 date "2023-01-01" @default.
• W4310559337 modified "2023-10-09" @default.
• W4310559337 title "Rosmarinus officinalis" @default.
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