Eight sage (Salvia officinalis) and twenty-four rosemary (Rosmarinus officinalis) extracts, originating from pilot-plant or commercial sources, had different antioxidative activities as measured by accelerated autoxidation of methyl linoleate. Twenty-seven compounds were characterized in the Labiatae family extracts by high-performance liquid chromatography (HPLC) coupled with mass spectrometry, equipped with an atmospheric pressure chemical ionization interface, and by HPLC coupled with a photodiode array spectrophotometer. Twenty-two compounds were identified, including phenolic acids, carnosol derivatives, and flavonoids. The extracts showed great variation in their HPLC profiles, and no correlation was apparent between their antioxidative efficiency and their composition, in twenty specific phenols. Data indicated that the most effective compounds were carnosol, rosmarinic acid, and carnosic acid, followed by caffeic acid, rosmanol, rosmadial, genkwanin, and cirsimaritin

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A possible way to valorize citrus peels and seeds, which are byproducts of the juice extraction industry, is to use them as natural antioxidants. The antioxidant activity of several citrus peel and seed extracts obtained either by methanol extraction (free phenolic compounds) or by alkaline hydrolysis (bound phenolic compounds) was tested in a model system based on accelerated citronellal oxidation. Generally, seeds possessed greater antioxidant activity than peels. The composition of all tested samples was studied by HPLC: methanol extracts are rich in flavones and glycosylated flavanones, whereas hydrolyzed extracts contain mainly phenolic acids and flavonols. The phenolic composition of some citrus peels and seeds was described for the first time. No clear relationship could be shown between the antioxidant activity and the phenolic composition of the extracts.

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Leaflash spray drying technique was used to encapsulate a mixture of two volatile products, citral and linalyl acetate in the proportion of 80:20 (w/w). The support materials were gum arabic and maltodextrin in different proportions. Very short air product contact time during the drying process allowed encapsulation of these compounds using high inlet air temperature (300-4OO"C) without any adverse effect on chemical properties. Emulsions were atomized up to 60% total solids concentration. In this range of concentration, substitution of gum arabic by a less costly maltodextrin was possible achieving 84% volatiles retention. The technique could be efficiently used to encapsulate sensitive flavors.