Abstract:
Due to its adaptability, rosemary (Rosmarinus officinalis), which is native to the Mediterranean region, may be cultivated easily anywhere in the world. Numerous bioactive phytochemical moieties, particularly polyphenols, are present. In addition to being used as a flavoring and spice ingredient, rosemary also contains phenolic plant extracts, which are natural sources of bioactive substances that can slow down the rate at which food spoils Rosemary (Rosmarinus officinalis L., Lamiaceae family) is well-liked in international cuisine because of its flavorful aroma and preservation qualities. Additionally, this plant is traditionally used as an infusion to treat and prevent a number of health conditions, including dyspepsia, moderate spasmodic disorders, headache, depression, anxiety, respiratory diseases, minor peripheral circulation disorders, and minor muscular and articular pain The majority of these qualities, and in especially the antioxidant ones, can be largely linked to the flavonoids, phenolic acids, and phenolic diterepenes found in rosemary. The leaves of Rosmarinus officinalis L. might be valued by using them to make nutritious dishes. The high amount of lipophilic antioxidant compounds like carnosic acid and carnosol, which account for over 90% of the antioxidant activity of rosemary, is the main explanation. The rosemary extract contains certain volatile chemicals in addition to antioxidant components.The characteristic scent, color, and flavor qualities of rosemary extract is also due to bioactive components. To prevent lipid oxidation and lengthen the shelf life of various food, feed, and pet food items, rosemary extract can be added to a variety of oils, fats, and lipid-containing foods.
Page(s):
214-214
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
antioxidant
,
rosemary
,
Polyphenols
,
Preservative