Abstract:
Rosmarinus officinalis L. leaves plays a vital role in the production of healthy foods. Currently, there is high demand of food free from synthetic additives. Due of its bioactive qualities, rosemary, an aromatic evergreen plant in the Lamiaceae family has been extensively researched.By using phenolic plant extracts, a source of naturally occurring bioactive substances, one can slow down the rate at which food spoils.High quantities of phenolic chemicals found in rosemary have been identified and employed in a variety of food applications, such as frying oils, snacks, fish oils, roasted nuts, and meat productsin food application testing, rosemary extracts were discovered to considerably lower lipid oxidation, photo-oxidation, and oxidation product levels, in addition to possibly extending the shelf life of these goods.These goods will be moved into the functional food sector under a new category as healthy products after the addition of natural antioxidants. The content and chemical make-up of the phenolic components in the extracts determined the antibacterial and antioxidant activity. The reducing power, free radical scavenging effectiveness, and b-carotene bleaching test were utilized to describe the antioxidant capabilities of the extracts.R. officinalis extracts could be employed as natural antioxidants in the pharmaceutical, nutraceutical, and food industries. Natural preservatives and bioactive agents with health-promoting features may be prepared from R. officinalis extracts.
Page(s):
190-190
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
antioxidant
,
Antimicrobial
,
Natural preservative
,
Antimicrobial
,
Rosmarinus officinalis