The DOI matches its Crossref record.
Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion
Abstract
This study was aimed at evaluating the antioxidant activity of a commercial rosemary extract and the active constituents carnosol, carnosic acid, and rosmarinic acid, in inhibiting the formation and decomposition of hydroperoxides in tocopherol-stripped corn oil and in the corresponding corn oil-in-water emulsions. In bulk corn oil, the rosemary extract, carnosic acid, rosmarinic acid, and α-tocopherol were significantly more active than carnosol. In contrast, in corn oil-in-water emulsion, the rosemary compounds were less active than in bulk oil, and the rosemary extract, carnosic acid, carnosol, and α-tocopherol were more active than rosmarinic acid. Similar results were obtained in corn oil-in-water phosphate buffer emulsion at pH 5, but α-tocopherol was less active. Carnosol and carnosic acid were much more active antioxidants in corn oil-in-water emulsions buffered at pH 4 and 5 than at pH 7. The decreased antioxidant activity of the polar hydrophilic rosemary compounds in the emulsion system may be explained by their interfacial partitioning into the water, thus becoming less protective than in the bulk oil system. The effect of pH may be related to the stability of the rosemary antioxidants. Keywords: Antioxidants; rosemary extracts; corn oil; hydroperoxides; hexanal; bulk oil; emulsion
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Cited by
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Self-citationErkan, N., Ayranci, G., & Ayranci, E. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.01.058 · Cited by 734
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Metadata
- Authors
- Frankel, E. N., Huang, S.-W., Aeschbach, R., & Prior, E.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1996-01-01
- Volume
- 44
- Issue
- 1
- Pages
- 131-135
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2002130601
- Cited by
- 550
- References
- 0
- FWCI
- 8.68
- Type
- journal article
- Language
- en
- Open access
- closed
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