Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide

Abstract

IntroductionThere is an increasing interest in phytochemicals as new sources of natural antioxidant and antimicrobial agents. The use of synthetic antioxidants in the food industry is severely restricted as to both application and level (TAWAHA et al., 2007;PENG et al., 2005). Currently, there is a strong debate about the safety aspects of chemical preservatives, since they are considered responsible for many carcinogenic and teratogenic attributes, as well as residual toxicity (MOREIRA et al., 2005).Plant-derived polyphenols receive considerable attention because of their potential antioxidant and antimicrobial properties (MOREIRA et al., 2005;PROESTOS;SERELI;KOMAITIS, 2006). Phenolic compounds exhibit a considerable free-radical scavenging (antioxidant) activity, which is determined by their reactivity as hydrogen-or electron-donating agents, the stability of the resulting antioxidant-derived radical, their reactivity with other antioxidants and, finally, their metal chelating properties (RICE-EVANS; MILLER; PAGANGA, 1997).Rosemary (Rosmarinus officinalis L.) is a spice and medicinal herb widely used around the world. Of the natural antioxidants, rosemary has been widely accepted as one of the spices with the highest antioxidant activity (PENG et al., 2005). Rosemary essential oil is also used as an antibacterial, antifungal (OLUWATUYI; KAATZ;GIBBONS, 2004;FERNÁNDEZ-LÓPEZ et al., 2005;KABOUCHE et al., 2005;REZZOUG;BOUTEKEDJIRET;ALLAF, 2005) and anticancer agent (LEAL et al., 2003). Ouattara et al. (1997) investigated the antibacterial activity of selected essential oils against some food spoilage organisms. They concluded that the essential oils of cinnamon, clove and rosemary were the most active. Similar results were obtained by Valero and Salmeron (2003) for the antibacterial activity of rosemary essential oil against Bacillus cereus strains grown in carrot broth.Many compounds have been isolated from rosemary, including flavones, diterpenes, steroids, and triterpenes. Of these, ResumoExtratos das partes aéreas de alecrim foram obtidos utilizando fluidos supercríticos (FSC) e extrações Sohxlet. Sua composição foi analisada com GC-MS. Os extratos foram analisados com base nos compostos repostados na literatura como tendo atividade antimicrobiana e antioxidante. Os extratos de alecrim foram testados quanto à atividade antioxidante (radicais DPPH e conteúdo total de fenólicos -reagente

Effect of Rosemary Transglutaminase on Yoghurt Fortified with Whey Protein Isolate

“…Also, TGase was detected in the corolla of tobacco (Nicotiana tabacum) fl owers and apple El-Hofi et al [2014] purifi ed and characterized TGase from rosemary (Rosmarinus offi cinalis L.) leaves. Rosemary is a spice and medicinal herb widely used around the world as the natural antioxidant; it has been widely accepted as one of the spices with the highest antioxidant activity [Genena et al, 2008]. RTGase exhibited optimum activity at pH 7.0 and 55°C for the catalytic reaction of N-carbobenzoxy-L--glutaminylglycine and hydroxylamine [El-Hofi et al, 2014].…”

Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary

“…Throughout literature, at a laboratory scale, extraction of RA and CA from rosemary leaves has been investigated using different technologies: conventional solvent extraction [10], microwave [11][12][13], ultrasound assisted extraction [12,[14][15][16], supercritical and subcritical fluid extraction [16][17][18] pressurized liquid extraction [18,19], deodorization by Instant Controlled Pressure drop [20] or extraction with ionic liquids [21]. Table 1 details the experimental conditions of the mentioned processes.…”

Isolation, purifi cation and characterisation of transglutaminase from rosemary (Rosmarinus officinalis L.) leaves

“…Rosemary (Rosmarinus offi cinalis L.) is a spice and me dicinal herb widely used around the world of the natural antioxidants, it has been widely accepted as one of the spices with the highest antioxidant activity [Genena et al 2008]. Rosemary essential oil is also used as an antibacte rial, antifungal [Oluwatuyi et al 2004, Fernández-López et al 2005] and anticancer agent [Leal et al 2003].…”