Thermoxidative stability of soybean oil by natural extracted antioxidants from rosemary (Rosmarinus officinalis L.)

This study aimed to evaluate the effects of rosemary extract, grown in Iran, on thermoxidative stability of soybean oil. Rosemary extract was added to soybean oil at a concentration of 3000 mg/kg and then heated at 180°C for 20 h. The oxidative stability index, total polar compounds, tocopherol content, and fatty acid profile were measured at intervals of 0, 10, and 20 h. The results compared with synthetic antioxidant tert-butyl hydroquinone at a concentration of 50 mg/kg. Rosemary extract could lead to higher oxidative stability index, lower polar compounds, more retention of tocopherols and the greatest amount of polyunsaturated fatty acids in soybean oil after 20 h of thermoxidation process. The tert-butyl hydroquinone showed weaker antioxidant activity than rosemary extract and there was no synergistic effect between them.     

Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage

 The objective of this study was to evaluate the effect of adding a natural Rosemary (Rosmarinus officinalis L.) extract to filleted and minced frozen fish and to compare the fat stability of the samples with that of the controls. Horse mackerel (Trachurus trachurus), a relatively fatty fish, and Mediterranean hake (Merluccius mediterraneus), a low-fat fish, were used. Fat stability evaluation was done by comparing the changes of the malondialdehyde (MDA) content and the percentage of polyunsaturated fatty acid (PUFAs) degradation that occurred during frozen storage at –18°C for 120 days. Total volatile bases-N (TVB-N) were also measured to assess for quality. The results showed that the natural antioxidant extract retarded the oxidation process throughout storage. The control samples of both filleted and minced frozen fish of both species showed a significant reduction (^* P <0.05) of PUFAs until day 50 of storage, while the oxidation was gradual but slower in the treated samples. Fillets and minced samples of both species treated with antioxidant contained significantly (^* P <0.05) less MDA compared with the controls during storage. Received: 2 December 1996     

Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage

 The objective of this study was to evaluate the effect of adding a natural Rosemary (Rosmarinus officinalis L.) extract to filleted and minced frozen fish and to compare the fat stability of the samples with that of the controls. Horse mackerel (Trachurus trachurus), a relatively fatty fish, and Mediterranean hake (Merluccius mediterraneus), a low-fat fish, were used. Fat stability evaluation was done by comparing the changes of the malondialdehyde (MDA) content and the percentage of polyunsaturated fatty acid (PUFAs) degradation that occurred during frozen storage at –18°C for 120 days. Total volatile bases-N (TVB-N) were also measured to assess for quality. The results showed that the natural antioxidant extract retarded the oxidation process throughout storage. The control samples of both filleted and minced frozen fish of both species showed a significant reduction (^* P <0.05) of PUFAs until day 50 of storage, while the oxidation was gradual but slower in the treated samples. Fillets and minced samples of both species treated with antioxidant contained significantly (^* P <0.05) less MDA compared with the controls during storage. Received: 2 December 1996     

Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat

ABSTRACT: The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 °C. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat.     

The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee,in relation to added natural and synthetic antioxidants

The potential of Asparagus racemosus (shatavari) extract was evaluated in comparison with natural (rosemary, green tea) and synthetic (butylated hydroxyanisole, tert‐butyl hydroquinone) antioxidants, in ghee using accelerated oxidation tests. Its aqueous and ethanolic extracts significantly retarded deterioration of ghee relative to the control (without addition of synthetic or natural herb extract), as observed in peroxide value (8.3, 13.2 and 25.8 mmolO₂/g fat respectively), conjugated diene% (1.30, 1.44 and 1.78, respectively), radical‐scavenging potential (40.0, 25 and 5.5% inhibition, respectively) and oxidative stability index (16.8, 13.5 and 10.3 h respectively) after 21 days. However, these were less effective than the natural and synthetic antioxidants. The ethanolic extract of shatavari, having polyphenol content of 24.99 ± 0.74 mg gallic acid equivalent/g, exhibited some antioxidative and radical‐scavenging activities.     

Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus officinalis L.) Using Multivariate Kinetic Approach

The sunflower oil–oleoresin rosemary (Rosmarinus officinalis L.) blends (SORB) at 9 different concentrations (200 to 2000 mg/kg), sunflower oil–tertiary butyl hydroquinone (SO_TBHQ) at 200 mg/kg and control (without preservatives) (SO_control) were oxidized using Rancimat (temperature: 100 to 130 °C; airflow rate: 20 L/h). The oxidative stability of blends was expressed using induction period (IP), oil stability index and photochemiluminescence assay. The linear regression models were generated by plotting ln IP with temperature to estimate the shelf life at 20 °C (SL₂₀; R² > 0.90). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) was used to classify the oil blends depending upon the oxidative stability and kinetic parameters. The Arrhenius equation adequately described the temperature‐dependent kinetics (R² > 0.90, P < 0.05) and kinetic parameters viz. activation energies, activation enthalpies, and entropies were calculated in the range of 92.07 to 100.50 kJ/mol, 88.85 to 97.28 kJ/mol, ?33.33 to ?1.13 J/mol K, respectively. Using PCA, a satisfactory discrimination was noted among SORB, SO_TBHQ, and SO_control samples. HCA classified the oil blends into 3 different clusters (I, II, and III) where SORB₁₂₀₀ and SORB₁₅₀₀ were grouped together in close proximity with SO_TBHQ indicating the comparable oxidative stability. The SL₂₀ was estimated to be 3790, 6974, and 4179 h for SO_control, SO_TBHQ, and SORB₁₅₀₀, respectively. The multivariate kinetic approach effectively screened SORB₁₅₀₀ as the best blend conferring the highest oxidative stability to sunflower oil. This approach can be adopted for quick and reliable estimation of the oxidative stability of oil samples.     

In vitro antioxidant and antiproliferative activity of three rosemary (Rosmarinus officinalis L.) extract formulations

Antioxidant and antiproliferative activities of three rosemary extract formulations (VivOX 20, VivOX 40 and Inolens 50) with different contents of carnosic acid, carnosol and methylcarnosol were tested in vitro. Electron spin resonance measurements revealed that Inolens 50 extract that contained highest amount of carnosic acid was the most potent scavenger of hydroxyl (concentration of extract where 50% of its maximal scavenging activity is observed, that is, EC₅₀, 109.54 μg mL^?1), superoxide anion (EC₅₀ = 7.94 μg mL^?1) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (EC₅₀ = 27.4 μg mL^?1)‐free radicals. Comparison of the radar charts of standard antioxidants and rosemary extracts showed similarity between antioxidant characteristics of Inolens 50 and chlorogenic and caffeic acids. Tested rosemary extracts exhibited significant (P ≤ 0.01) antiproliferative effect in cervix epitheloid carcinoma (HeLa), breast adenocarcinoma (MCF7) and colon adenocarcinoma (HT‐29) cell lines. In both MCF7 and HeLa cell lines, the extracts yielded very low IC₅₀ values (concentration of extract needed to inhibit cell growth by 50%), the most pronounced being for Inolens 50 in MCF7 (IC₅₀ = 9.95 μg mL^?1) and VivOX 20 in HeLa cell line (IC₅₀ = 10.02 μg mL^?1). The obtained results may provide support for the use of tested rosemary extracts as nutraceuticals and phytopharmaceuticals.     

Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.)

There are limited reports on antilisterial activities of spices and herbs in culture media and fewer still in foods. The present study was undertaken to identify spices that possess antilisterial properties and to evaluate effects in media and food. Of 18 spices screened on BHI agar (48 h, 35°C), only rosemary (≥0·5%, w/v) and cloves (≥1%, w/v) were listericidal. Tests were expanded with rosemary to include also its essential oil and four of the major oil constituents, oleoresin, encapsulated oil, and antioxidant extract of rosemary. Effects on Listeria monocytogenes strain Scott A in BHI broth were examined after 24 and 48 h at 35°C. The inhibitory concentrations of rosemary oil were 10 wl/100 ml broth. Of the major constituents of rosemary oil (cineole, borneole, α-pinene and camphor), only α-pinene (0·1 wl/100 ml) delayed listerial growth. The oleoresin, the encapsulated oil, and the antioxidant extract were also antilisterial (100 mg, ≥ 1 g and 0·02 g per 100 ml, respectively). The antilisterial activity of the aqueous extract of rosemary was considerably lower than that of the ground herb or the ethanolic extract. Addition of 0·5% finely ground rosemary or 1% rosemary oil to ready-to-eat pork liver sausage prior to cooking delayed listerial growth during refrigerated storage. The encapsulated oil (5%) and the antioxidant extract (0·3-0·5%) inhibited growth of listeriae, whereas the oil (1%) was ineffective.     

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing,Characterization, and Quality Traits

This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without (control) coating, and then ripened for 60 d. During this period the physicochemical properties, color, proteolysis, texture profile, and sensory acceptance were performed. The early‐ripening cheeses differed from the others in terms of color and moisture content. Multivariate statistical analysis separated chesses in groups differentiated by the effects of heat treatment of milk and ripening period. The ripened cheeses obtained from raw milk were sensorially more preferred. The coating gave the final products higher moisture content and favored color and texture characteristics. Consumer testing showed that the cheese obtained from raw milk and coated with lard and rosemary was the most preferred (acceptance of 82%) due to the specific coating of rosemary (aroma and flavor). This product has potential to add value and to diversify the production of semihard cheeses.     

Oxidative stability of butter with added phenolics from Lamiaceae herbs and in vitro evaluation of potential cytotoxicity of rosemary (Rosmarinus officinalis L.) extract

This study evaluated the oxidative stability of butter with added phenolics from Lamiaceae herbs. Initially antioxidant activity of crude rosemary, oregano, sage, thyme and marjoram extracts were screened through methods of inhibition of the 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) radical, malondialdehyde (MDA) quantification and ferric reducing antioxidant power test. The alcoholic extract of rosemary showed the highest antioxidant activity in both assays for DPPH radical inhibition and MDA quantification. The alcoholic rosemary extract showed no cytotoxicity when assayed using MTT [3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide] reduction method and had dose‐dependent cytoprotective activity at 50 and 250 μg mL^?1. These results suggest that the use of rosemary as natural antioxidant is safe in the concentrations tested. The highest oxidative stability of butter with added alcoholic rosemary extract at temperatures of 60 and 110 °C was obtained with the concentration of 400 mg of phenolic compounds per kg of butter and was reflected at the lowest formation of degraded peroxides from lipids.     

Bergamot: A source of natural antioxidants for functionalized fruit juices

Bergamot is a common Italian citrus fruit, cultivated almost exclusively to produce essential oils; the juice is considered a waste product, which represents a serious environmental and economic problem for the industries. The aim of this study was to re-evaluate bergamot juice through its chemical characterization and its use to enrich and fortify fruit juices. To investigate this, apples and apricots were used for the laboratory-scale production of fruit juice, following both the traditional industrial recipe and those with the addition of bergamot juice at 10% or 20%, together with or in order to replace the synthetic additives normally used in the industrial process (ascorbic acid and citric acid). The ascorbic acid content and the antioxidant activity were measured during the different steps of juice production and after storage at 37 °C for 15 days to evaluate juice shelf-life. Apricot and apple juices fortified with bergamot juice showed a significant increase in their antioxidant properties and a decreased reduction in ascorbic acid content after the typical production steps. All of the results obtained support the hypothesis that the addition of bergamot juice to juices preserves their ascorbic acid content from thermal degradation and contributes to enhance the antioxidant activity, ensuring a product much richer in antioxidants and ascorbic acid. A preliminary consumer test encouraged the production of bergamot fortified fruit juices. Finally, this is the first time that isorhoifolin and rutin have been detected in bergamot juice.     

Capability of the rosemary (Rosmarinus officinalis) extract on the oxidative stability of cooked sea bream (Sparus aurata) during frozen storage

The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen storage period were investigated. Sea bream fillets were fried, oven baked and grilled. Three groups with rosemary extract were also cooked by the same methods and cooked samples (with and without rosemary extract) were stored in ?18?°C for 4?months. After cooking procedures, the FFA formation was quite similar in fresh-raw and fried sea bream fillets, but significantly increased oven baked (0.31?C0.33% oleic acid) and grilled fillets (0.39?C0.40% oleic acid). The highest value of PV was also obtained from grilled fillets (1.18?C1.58?meq/kg). However, TBA values (1.92?mg MA/kg for fresh-raw fillet) did not increase in sea bream fillets after the frying and grilling procedure except oven baking without rosemary extract (2.41?mg MA/kg). A considerable increase in the FFA, PV and TBA was observed in all cooked groups during frozen storage period. The treated samples with rosemary extract generally showed slower PV and TBA formation than those of the untreated samples. However, the additions of rosemary extract have positive effect on sensory quality of baked sea bream.     

Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile

Effect of rosemary (Rosmarinus officinalis L.) preparations in baked, vacuum-packed meatballs from chicken meat during 14 days of storage at +4 °C was assessed. The meatballs were divided into the following groups: RD−with 1.0% of dried spice, REE40 and REE70−with 2.0% of ethanol extracts: 40% (v/v) and 70% (v/v), respectively, and REO−with 0.1% of essential oil. The CONTROL product did not contain added rosemary. In chicken meatballs, the antioxidant stability was determined, microbiological analyses as well as sensory evaluation were performed. After 14 days of storage, the strongest antioxidant activity in the chicken meatballs exhibited rosemary ethanol extracts. Compared with the CONTROL, the REE70 and REO had the best microbiological quality at the end of the storage period. All products with rosemary were sensory acceptable; however, the highest scores in the evaluation of all sensory attributes were obtained by the RD treatment.     

Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave‐precooked traditional Thai pork patty and its frozen storage trial

A study was carried out to assess the effects of rosemary leaf, microwave cooking time and meat particle size on the oxidative stability of Thai‐style seasoned patties. A preliminary investigation to determine the optimum marination and microwave cooking times showed that they were, respectively, 120 and 12 min. These conditions were used to prepare patties for the main study, which showed that patties formed with smaller meat particles (1.5 vs. 4.7 mm) were more stable with regard to oxidative stability. Increased TBARS formation was observed for increasing microwave cooking time. Finally, patties with added rosemary leaf (3.2% by weight of the meat) were significantly more stable to oxidation than the controls and had a shelf life of 3–4 months in frozen storage (?18 °C). The microwave cooking time over 12 min seems excessively long.     

A multivariate approach to optimise the synergistic blend of oleoresin rosemary (Rosmarinus officinalis L.) and ascorbyl palmitate added into sunflower oil

The simultaneous optimisation of a synergistic blend of oleoresin rosemary (ROS) and ascorbyl palmitate (AP) in sunflower oil (SO) was performed using central composite and rotatable design coupled with principal component analysis (PCA) and response surface methodology (RSM). The physicochemical parameters, viz. peroxide value, anisidine value, induction period, total polar matter, UV absorbances (232 and 270 nm) and antioxidant capacity were considered as response variables. PCA reduced the original set of correlated responses to few uncorrelated principal components (PC). The PC1 (eigenvalue, 6.08; data variance explained, 86.97%) was selected for optimisation using RSM. The quadratic model described the data (R² = 0. 93, P < 0.05), and lack of fit was insignificant (P > 0.05). The contour plot of PC 1 score indicated the optimal synergistic combination of 1309.62 and 129.29 ppm for ROS and AP, respectively. In conclusion, the versatility of PCA–RSM approach has resulted in an easy interpretation in multiple response optimisations.     

Determination of a thermal process schedule for guava (Psidium guajava Linn.)

A thermal process schedule for guava canned in syrup has been evolved on the basis of inactivation of pectinesterase (PE) which was found to be more heat resistant than peroxidase. The values for thermal inactivation and thermal resistance of PE in syrup homogenate containing guava pulp and sugar syrup in the ratio of 11:6 and total soluble solids content of 20% at pH 4.0 were     respectively. The F value of 1 was equivalent to 1.69 D . In commercial canning, a 2.5 D process is recommended which ensures a microbiologically safe and organoleptically acceptable product.
Process time was calculated both by graphical and formula methods. Calculation by the formula method using slopes of heating and cooling curves plotted on semilog paper by least squares analysis, and f _h/ U :g tables for actual values of j _c gave process times very close to those obtained by the graphical method. The process times required at different initial and processing temperatures are given.
To minimize viscosity increase in the covering syrup during storage, firming of guava in 1% calcium chloride solutions for 30 min prior to canning is suggested. In addition, use of covering syrup containing 0.125% ascorbic acid with or without citric acid (0.06%) yields a product of good colour, texture and flavour.