Prophylactic potential of rosemary to mitigate health-related disorders | [Abstract Book on Global Science Technology and Management Conference • 2023]

Author(s):

1. Saba Zartaj: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

2. Saira Tanweer: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

3. Muhammad Asif Khan: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

4. Zahida Qadeer: Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

5. Saadia Zainab: College of Food Science and Technology, Henan University of Technology, ZhengZhou, China ; Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

6. Tariq Mehmood: Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

7. Muhammad Farhan Jahangir Chugtai: Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

Abstract:

Natural meals preservatives withinside theshape of herb extracts and spices are growing in reputation because of their capacity to update artificial compounds historically used as meals preservatives. Rosemary (Salvia rosmarinus) is an herb that has been historically used as an anti-inflammatory and analgesic agent, and presently is being studied for anti-most cancers and hepatoprotective properties. Due to its adaptability, rosemary (Rosmarinus officinalis), that's local to the Mediterranean region, can be cultivated without problems every where within the world. Numerous bioactive phytochemical moieties, mainly polyphenols, are present. In addition to getting used as a flavoring and spice ingredient, rosemary additionally consists of phenolic plant extracts, which might be herbal reasserts of bioactive materials that could gradual down the price at which meals spoils Rosemary (Rosmarinus officinalis L., Lamiaceae family) is well-favored in global delicacies due to its flavorful aroma and maintenance characteristics. Rosmarinus officinalis L. leaves may be valorized with the aid of using their makes use of within the manufacturing of wholesome foods. The content material and chemical makeup of the phenolic additives within the extracts decided the antibacterial and antioxidant activity. The decreasing power, loose radical scavenging effectiveness, and b-carotene bleaching take a look at have been utilized to explain the antioxidant skills of the extracts. R. officinalis extracts might be hired as herbal antioxidants within the pharmaceutical, nutraceutical, and meals industries. Natural preservatives and bioactive marketers with health-selling functions can be organized from R. officinalis extracts. The feature scent, color, and flavorcharacteristics of rosemary extract also arebecause of bioactive additives. To save you lipid oxidation and extend the shelf existence of diverse meals, feed, and puppy meals items, rosemary extract may be brought to a number of oils, fats, and lipid-containing foods.

Page(s): 215-215

DOI: DOI not available

Published: Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023

Keywords:

antioxidant , phenolic compounds , food preservative , Rosmarinus officinalis L

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