food antioxidant-rosemary extract -carnosic acid powder 5%-90%
food antioxidant-rosemary extract -carnosic acid powder 5%-90%
food antioxidant-rosemary extract -carnosic acid powder 5%-90%
food antioxidant-rosemary extract -carnosic acid powder 5%-90%
food antioxidant-rosemary extract -carnosic acid powder 5%-90%
antioxidant and antimicrobial properties of rosemary (rosmarinus officinalis, l.): a review - pmc - national center for biotechnology information

Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review - PMC - National Center for Biotechnology Information

The main constituents with antioxidant properties are carnosic acid and carnosol that are responsible for 90% of the properties. Both are inhibitors of lipid peroxidation in liposomal and microsomal systems, they are good scavengers of CCl 3 O 2 (peroxyl radicals), reduce cytochrome c and scavenge hydroxyl radicals.

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refined exposure assessment of extracts of rosemary (e 392) from its use as food additive - - 2018 - efsa journal - wiley online library

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive - - 2018 - EFSA Journal - Wiley Online Library

In 2016, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated this food additive and established a temporary acceptable daily intake (ADI) of 0¨C0.3 mg/kg body weight (bw) for rosemary extract, expressed as carnosic acid plus

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rosemary extract and essential oil as drink ingredients: an evaluation of their chemical composition, genotoxicity, antimicrobial ... - pubmed

Rosemary Extract and Essential Oil as Drink Ingredients: An Evaluation of Their Chemical Composition, Genotoxicity, Antimicrobial ... - PubMed

Rosmarinus officinalis L. (rosemary) is in high demand in the food and drink industries due to its distinct organoleptic properties. With the aim of evaluating the rosemary leaves as drink ingredients, both the essential oil and alcoholic (38%, v/v) extract were studied in terms of chemical composition, genotoxicity, antimicrobial, antiviral, and antioxidant properties.

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evaluation of antioxidant activity of nano© and microencapsulated rosemary (rosmarinus officinalis l.) leaves extract in cress (lepidium sativum

Evaluation of antioxidant activity of nano© and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum

The main antioxidant that is present in rosemary is carnosic acid which is responsible for over 90% of the antioxidant properties of rosemary extract (Chen et al., 2014; Moczkowska et al., 2020). Characteristics of nanocapsules and encapsulation efficiency

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a review of microencapsulation methods for food antioxidants: principles, advantages, drawbacks and applications

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

Rosemary extract Pluronic F88 and 127 High dissolution rate of coprecipitated particles (Visentin et al., 2012) Lycopene ¦Á-tocopherol 84,1; 90,2 and 97,1% lycope retention after 28 days storage at 25, 4 and ? 20 C, Complete degradation of lycopene after ()

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spray-dried rosemary extracts: physicochemical and antioxidant properties

Spray-dried rosemary extracts: Physicochemical and antioxidant properties

Among them, antioxidant activity plays an important role in the development of rosemary¡¯s pharmaceutical dosage forms ( Ibarra et al., 2010 ). The SDRE presented IC50 values ranging from 17.6 to 24.4 ¦Ìg ¡¤ mL ?1, which indicates that some activity is lost during the spray drying process (1.68% to 41.3%).

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the stimulating effect of rosmarinic acid and extracts from rosemary and lemon balm on collagen type i biosynthesis in osteogenesis imperfecta

The Stimulating Effect of Rosmarinic Acid and Extracts from Rosemary and Lemon Balm on Collagen Type I Biosynthesis in Osteogenesis Imperfecta

1. Introduction Medicinal herbs and herbal remedies have been widely used in traditional medicine. Furthermore, their use is growing rapidly in modern therapy of various ailments and diseases. Rosemary (Rosmarinus officinalis L.) and lemon balm (Melissa officinalis L.) are perennial plants from the Lamiaceae family, naturally occurring in the Mediterranean Sea and West Asia, as well as being

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supercritical fluid extraction from rosemary (rosmarinus officinalis): kinetic data, extract's global yield, composition, and antioxidant activity

Supercritical fluid extraction from rosemary (Rosmarinus officinalis): Kinetic data, extract's global yield, composition, and antioxidant activity

The long term antioxidant activity varied from 80% for the extract obtained at 150 bar and 30 C to 95% for the extract obtained at 300 bar and 40 C. The content of carnosoic acid was nine times larger for the extract obtained at 300 bar and 40 ¡ãC as compared to the volatile oil.

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lipid oxidation, color changes, and microbiological quality of frozen beef burgers incorporated with shirazi thyme, cinnamon, and rosemary extracts

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at ?18¡ãC for 2 months. The results indicated that Shirazi thyme and

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effect of rosemary (rosmarinus officinalis) extract on the antioxidant status and proximate composition of prawn (macrobrachium rosenbergii) meat

Effect of Rosemary (Rosmarinus officinalis) Extract on the Antioxidant Status and Proximate Composition of Prawn (Macrobrachium rosenbergii) Meat

This study aimed to evaluate the effects of rosemary extract supplementation on the physiology and body composition of Macrobrachium rosenbergii prawn. Four formulations were made containing 0%, 2%, 5%, and 15% of rosemary extract; the prawns received supplemented diet for 90 days.

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