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Antioxidant activities from different rosemary clonal lines.

Lan Ban¹, Brindha Narasimhamoorthy¹, Liuqing Zhao²

¹Kemin Industries, Inc., 2100 Maury Street, Des Moines, IA 50317, United States.

|February 13, 2016

Summary

Rosemary extract

Keywords:

Antioxidant activities Carnosic acid Rosemary extract

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Area of Science:

Food science and natural product chemistry.

Background:

Rosemary extract is utilized in the food industry for its antioxidant properties.
Carnosic acid is considered the primary contributor to rosemary's antioxidant activity.
The synergistic effects of various plant metabolites on antioxidant capacity remain largely unelucidated.

Purpose of the Study:

To investigate the contribution of carnosic acid and other metabolites to the antioxidant activity of rosemary extract.
To evaluate the impact of genetic variation in rosemary clonal lines on antioxidant capacity.
To understand the interactive effects of plant metabolites in rosemary extract within a food matrix.

Main Methods:

Evaluation of rosemary extract from six distinct clonal lines in a poultry fat model system.
Quantification of carnosic acid content and assessment of antioxidant activity.
Analysis of antioxidant activity in rosemary extract with and without carnosic acid.

Main Results:

Higher carnosic acid content correlated with increased antioxidant activity.
Rosemary extract depleted of carnosic acid retained significant antioxidant capacity.
Neither carnosic acid alone nor the carnosic acid-free fraction fully explained the overall antioxidant effect of the whole extract.

Conclusions:

The overall antioxidant capability of rosemary extract is significantly influenced by the interactions among its diverse plant metabolites.
Carnosic acid is important but not solely responsible for the antioxidant activity of rosemary extract.
Synergistic interactions between compounds are crucial for the efficacy of rosemary extract as a food antioxidant.