www.ejlst.

com European Journal of Lipid Science and Technology

Review Article

A review on rosemary as a natural antioxidation solution.†

Accept e d Article
Running Title: Performance and application of rosemary extracts

Jia Xie1, Peter VanAlstyne2, Xiaoqing Yang*,1

1
Lead Scientist, Kalsec, Inc. (3713 W Main St, Kalamazoo, MI 49006, USA.)
2
Scientist, Kalsec, Inc (3713 W Main St, Kalamazoo, MI 49006, USA.)
*Correspondence: (Xiaoqing Yang, Director of Global Product Development. Kalsec, Inc., 3713 W Main
St, Kalamazoo, MI 49006, USA.; Fax: 269-349-9711 ; Email: NYang@kalsec.com)

.Keywords: rosemary, extraction, lipid oxidation, antioxidant, carnosic acid, carnosol, rosmarinic acid.
Abbreviations: CA: Carnosic acid; CN: Carnosol; RA: Rosmarinic acid; FFA: free fatty acids; PV:
Peroxide value; pANV: p-anisidine value; TBARS: Thiobarbituric acid reactive substances; MCT:
medium chain triglycerides; TPC: total polar compounds; CCLO: crude cod liver oil; BHT:
Butylated hydroxytoluene.

†
This article has been accepted for publication and undergone full peer review but has not been through the
copyediting, typesetting, pagination and proofreading process, which may lead to differences between this
version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201600439].

© 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

Received: October 24, 2016 / Revised: March 6, 2017 / Accepted: March 16, 2017
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Abstract
Accept e d Article
The following work is a review on antioxidant capacity of rosemary extracts. Rosemary extract is one of the
most popular natural sourced antioxidant that has been used in the food industry around the world. The
extraction methods that were used to purify antioxidant compounds from rosemary was introduced and in-
vitro antioxidant assay results showed that rosemary has high levels phenolic compounds. These active
compounds were identified and being used in multiple food application including frying oils, snacks, fish
oils, roasted nuts and meat products. In food application tests, rosemary extracts were found to significantly
reduce lipid autoxidation, photo-oxidation and lowe the levels of oxidation products being measure by
peroxide value, p-Anisidine value, TBARS value, hexanal, etc. They were also found to significantly reduce
the sensation of rancidity notes in foods and protect them from color loss. In some applications, the
performance of rosemary extracts is comparable to synthetic antioxidants like BHA, BHT and TBHQ. It was
also found that when rosemary extracts were combined with ascorbic acid, citric acid or other naturally
sourced antioxidants, synergistic effects were formed to provide superior antioxidation performance.
 www.ejlst.com European Journal of Lipid Science and Technology

Graphical abstract
Accept e d Article

This is a review paper on rosemary extract’s processing method and related application in food industry for
its antioxidant function. The major active compound in rosemary extract was found to be carnosic acid,
carnosol and rosmarinic acid. These compounds could be selectively extracted by controlling the solvents’
polarity. Besides, greener extraction methods were also introduced to support the demanding clean label
food trend. Finally, the applications of rosemary in different food matrix were reviewed to show the overall
performance on reducing the lipid oxidation and improving food products’ shelf-life.

one of the most important food additives to

extend foods’ shelf-life. Compounds with specific
1 Introduction properties were searched and found, among them
For centuries, herbs and spices have been used by some synthetic chemicals showed great functions
human beings in food for flavors and aroma. It was such as tertiary butylhydroquinone (TBHQ, E-319),
then found that beside the function of seasonings, butylated hydroxyanisole (BHA, E-320), butylated
they helped to preserve food that could not be hydroxytoluene (BHT, E-321) [3-6]. However, with
consumed instantly. With the development of food the demanding requests from public consumers,
industry, foods are expected to have longer shelf- the seeking of antioxidants from natural sources
life to withstand storage and logistics. never stops. Antioxidants were discovered from
Preservatives were found to suppress microbial the extracts of plants, animal tissue, spices and
spoilage. But that does not complete the story as it herbs world widely since 1990s [7-15]. A lot of
did not help to conquer the flavor loss and changes. them were found to contain phenolic compounds.
Maintaining freshness is the ultimate target. Later These antioxidants more or less showed great
research revealed that many herbs and spices performance in the inhabitation of lipid oxidation,
constituents possessed the chemical functionality sometimes better than synthetic antioxidants such
capable of interfering with chemical processes of as TBHQ. But they are also less restricted by
food aging. A major challenge of food aging is lipid regulation therefore can be applied to achieve
oxidation [1, 2]. During this process the fat similar effect by increasing the dosage level.
ingredient gets oxidized, decomposed and then However, the disadvantage is that a lot of them
generate small volatile molecules that produce the lacked the abundance in the natural environment
off-flavor that recognized as oxidative rancidity. so large scale production is impossible.
Many efforts were made to stop, slow down and Among these antioxidants from natural sources,
minimize the oxidation process of fat. rosemary extract was found to have a cost
Many chemical compounds were found to have effective advantage and became one of the most
such function, recognized as antioxidants. With the commercially available natural antioxidant in the
development of modern food industry, packaged market. This paper reviews the chemical structure
foods are now targeted to stay fresh for months of key compounds from rosemary, compares
and even years. Therefore antioxidants become antioxidation effect in food applications and
 www.ejlst.com European Journal of Lipid Science and Technology

introduces methods to improve and make better (mM concentration of a trolox solution whose
use of rosemary extracts. The role of rosemary antioxidant activity is equivalent to activity of 1.0
extracts in antioxidant blends that take advantage mM target sample solution). Rosemary extract
Accept e d Article
of synergies between the various constituents will showed much higher TEAC value (15.5±1.1) than
also be discussed. blackseed etheric oil, carnosic acid, rosmarinic acid,
sesamol (all below 6 mM, with carnosic acid the
highest of four). This is confirmed by the total
2 Active components phenolic test which showed that rosemary extract
The research for using rosemary extracts as contains 162 mg gallic acid equivalents/g which is
antioxidant started since 1950s [16, 17]. A broad about 5 times higher than blackseed etheric oil
range of antioxidant phenolic compounds with extract. Although these chemical assays may not
unique chemical characteristics were found in be revealing the true antioxidant capacity [21-23],
rosemary plant extracts. A total of 16 compounds it showed that rosemary extract had great
were found and summarized from many previous potential to be applied in food matrix. More data
studies by Berdal and McKeague [18]. The three will be shown for rosemary extract application in
major components are carnosic acid (CA), carnosol various food products in section 4. Another study
(CN) and rosmarinic acid (RA) (Figure 1). Carnosic by Zhang et al. tested the reducing power of
acid and carnosol are more hydrophobic (oil carnosic acid at different concentration level
soluble), therefore they are often extracted by comparing against L-ascorbic acid, TBHQ, BHA and
blends of hexane and acetone. While rosmarinic BHT [24]. Rosemary extracts with different CA level
acid was often extracted from the more polar (about 25%, 60%, 98%) were tested in reducing
solvents, ie. blends of ethanol and water. Other power by measurement of Fe3+ to Fe2+
phenolic compounds found in rosemary are transformation. At 0.5 mg/ml ethanol solution, it
minority byproducts from these two extraction was found the reducing power followed order of L-
methods including the diterpenoids, flavonoids, ascorbic acid > CA98% > TBHQ BHA > CA60% > BHT >
and hydroxycinnamic acid derivatives, and even CA25% (p<0.01). IC50 data of DPPH assay was also
some of the essential oil constituents. tested and showed similar sequence supporting
Unlike water soluble catechins found in the tea the reducing power test.
extracts, CA and CN showed advantage, which can
be added directly into bulk oil without solubility
issue. Carnosic acid has been shown by many 3 Extraction methods
researchers to be the most potent antioxidant in Most common method in extracting spices/flavors
rosemary. One important reason is that CA was from plant based resource involves solvent
proved to be a super stoichiometric antioxidant. It extraction. Antioxidants from rosemary extract
has the ability to repeatedly act as a reducing were originally found as a byproduct of rosemary
agent by sequentially donating hydrogen atoms spice extract. But extraction method could be
through a series of phenolic compounds that result revised and improved to help to obtain higher
from rearrangement of the initially oxidized percentage of antioxidant compositions. When it
species (Figure 2) [19]. comes to commercialization, to obtain antioxidant
Erkan et al. evaluated the antioxidant performance efficiently from rosemary, consistency is a
of rosemary extract by various methods like DPPH, challenge. Originally used as a seasoning spice, the
ABTS and total phenolic content assays[20]. IC50 is characteristic volatile compounds in rosemary
used in DPPH assay to evaluate the antioxidant could have an adverse effect when being used as
capacity, that is the concentration needed to antioxidant. As in various applications, those
decrease absorbance of DPPH radical to half of aroma compounds from rosemary could be
initial level. Rosemary extracted by methanol unwanted, especially for products having bland
showed significantly a lower IC50 (54.0±1.4 μM) flavor. Removal of essential oil became an
and carnosic acid showed the lowest IC50 additional step in the extraction process for many
(33.1±1.7 μM), among rosemary extract, blackseed products except for seasonings. Agricultural
etheric oil and sesamol. For ABTS method, TEAC sources of any kind, including rosemary, are
value was used to evaluate antioxidant capacity subject to fluctuations of the chemical composition
 www.ejlst.com European Journal of Lipid Science and Technology

due to seasonal variations and other factors. The soluble in oil. It is necessary to point out that
volatile fraction of rosemary imparts the bulk of solvent extraction is not completely exclusive on
the flavor. While this is desired in some polarity. Non-polar solvents could extract a certain
Accept e d Article
applications, when using rosemary as an fraction of polar compounds and vice versa [28].
antioxidant, there many applications were this Solvent extract remained to be the most common
would not be desired. This would make removal method for commercial available rosemary extract
of the volatile fraction of importance as a part of as it is very cost-effective. The existence of both
the extraction process. By reducing the impact of polar and non-polar makes it versatile for using in
the flavor, higher stability in the final product can different application. The disadvantage is that the
be achieved by allowing the use of more antioxidant components could undergo a certain
antioxidant. Besides, waxy resin-like elements that level of degradation during the heating process for
could cause sediments and limit oil dispersibility removal of the solvents.
should also be removed for customer’s Supercritical carbon dioxide (CO2) could also be
convenience. used as option of solvents when it comes to
Commercially available rosemary extracts are solvent extraction. It is relatively non-polar, which
typically extracted by solvent extraction. Food- extracts carnosic acid very well. And it does not
grade solvents like water, methanol, ethanol, lead to solvent residue. Developed as early as in
hexane, acetone and their combination are often 1991 [29], two-step process was invented by
used. By applying heat and vacuum the solvents Bauman et al. [30] which the first step at lower
could be removed to a level that is allowed by pressure (300-350 bar) at 35-40 °C separates the
regulations (usually <50 ppm). This process will volatile oils, and the seconds step proceed at a
also partially remove aromatic volatile compounds, high pressure (500 bar) to extract antioxidants.
if not to 100%. It should be noticed that CA, CN and Processed at milder temperature, supercritical CO2
RA were found to have different stability when method induces fewer problems like thermal
extracted by different solvents. When water degradation. However, currently this method
present in the solvent, the diterpenoids was found suffers from not being able to extract many polar
to be sensitive as the carnosic acid could be components like rosmarinic acids. It requires high
converted to carnosol, which is a less oil soluble pressure to increase polarity of supercritical CO2
and less effective antioxidant than carnosic acid and it not efficient enough for commercial
[25]. Zhang et al. found carnosic acid to be slightly application. Polar solvents (methanol and ethanol)
unstable in methanol and ethanol solutions under could be added to supercritical CO2 to increase the
light exposure as well. Rosmarinic acid was found polarity. But this process will eliminate the solvent-
to be stable in all these conditions. Carnosol being free status, which is not cost-effective to regular
one of the fast degrading component when tested solvent extraction.
separately, showed better stability than carnosic Similar to supercritical CO2, subcritical water is
acid when CA, CN and RA were blended [26]. It another option for extracting antioxidant
should be noticed that these components are compound from rosemary plant. It is superheated
thermal degradable under high temperature water at the temperature between boiling point
(180°C) [27]. and 374°C under pressure to maintain liquid status.
It can be evaluated that the polarity and In such case dielectric constant of water decrease,
solubility of antioxidant in solvents determine the the water behave like less polar solvents. For
extraction efficiency. Non-polar solvents extract example, water resembles water/methanol
more oleoresin and contain higher level of carnosic mixture at 100-200°C in polarity and eventually like
acid and carnosol. But it often comes with higher 100% methanol at 205°C [31]. This allows for
content of triglycerides, waxy compounds, flexibility to manipulate the polarity to achieve
phospholipids which could cause viscous but extraction on target compounds. Carnosic acid
flowable paste and sediments. Extracted by polar would be extracted at 100°C and reach to
solvents, the final products tend to be completely maximum yield at 200°C, at pressure 40-60 bar
solid or very viscous paste. These extracts often (close to 70% yield). A great number of other
contain high amount of rosmarinic acid, caffeic antioxidants were found beside CA and CN, like
acid as well as sugar and proteins. They will be less rosmadial, methyl carnosate, rosmanol,
 www.ejlst.com European Journal of Lipid Science and Technology

epirosmanol and epirosmanol methyl ether, which selected. If the food product is going through a
could exist in natural rosemary or be formed by middle step that has the mixture of water and oil
thermal degradation. (i.e. dough making), water dispersible product and
Accept e d Article
Expeller pressed methods became more oil soluble product could be used depending on the
popular in recent years as product could be oil percentage. If it is for straight oil application
labelled as solvent free extraction at low cost, (frying oil, fish oil), then oil soluble extract should
which is a positive differentiation for both be used. To ensure the maximum delaying the
manufacturers and public consumers. By using oils oxidation rate, one principle is to add antioxidant
and pressure, Aeschbach et al. developed a as early as possible. Sometimes antioxidant should
process to obtain rosemary antioxidant extract be added to raw material before any processing
without solvents [32-34]. Started with ground starts [18].
dried rosemary mixture with oil at 50% weight of Due to the advantage of rosemary as a natural
rosemary and small amount of water, it was sent source of antioxidant, comparison between
to press filtration (80-120 bar) after stirring in mild rosemary and synthetic antioxidant is unavoidable.
temperature. Medium chain triglycerides (MCT) In fact, many food companies are in the process of
were found to be the best diluent as they provide replacing BHA, BHT and TBHQ with natural sourced
very low viscosity [35]. Final rosemary extract was antioxidant and rosemary extract is a great option.
found to contain 3-7% carnosic acid. Many studies have been done by Kalsec in the past
years for all kinds of food product/matrix. Data will
be showed in the following sections.
4 Antioxidation performance of Common methods in evaluating oil stability will
rosemary extracts be peroxide measurement (PV), free fatty acid
There are mainly three types of rosemary extract in measurement (FFA) and p-anisidine measurement
liquid form: oil soluble, water dispersible and (pANV). In frying application, total polar
water soluble [18]. Oil soluble products are most compounds (TPC %) is often measured to evaluate
common, typically made by dissolving non-polar oil quality. Oil stability tests were often done under
active compounds in an oil carrier. Water accelerated shelf life condition at 40C. OSI
dispersible products are the oil soluble product measurement is also an important test where it
with additional emulsifier to help dispersing in puts oil under high temperature (80-120°C) with
water. Water soluble products contain mostly the constant air pushing the headspace through DI
polar active components of rosemary and need no water, monitoring the induction time of oxidation
assistance of emulsifier. through conductivity change. Sensory test in a way
Three things must be considered when also reveals direct sensation on oxidation notes
applying rosemary extract in food as antioxidation without determination and quantification of
solution: flavor impact, time point of addition (as oxidation products.
early as possible to avoid processing induced Frying oil and fried products – fried product
oxidation) and types of rosemary product. usually requires deflavorized rosemary extract to
Rosemary extracts can be processed to have less ensure minimum flavor impact in multiple
aromatic volatiles. Depend on type of food applications. The release of moisture and other
rosemary extract with different flavor levels should polar ingredients from fried food to oil could also
be selected for use. Meat products are usually impact the oxidation of frying oil. At the same time,
highly flavored and rosemary flavor could be the frying oil will be absorbed back to the fried
acceptable. Some bland products like cereal, diary food and impact fried food’s shelf-life. Reblova et
product and bulk oil will prefer deflavorized al. investigated the use of 0.05% polar extract of
rosemary extracts. According to the food product rosemary in frying potatoes with raped rapeseed
processing and matrix property, from oil soluble, oil [36]. The rosemary extract was found to reduce
water dispersible or even water soluble extract total polar compounds and decrease the degree of
should be selected. A general idea is to make sure polymerization (which cause the viscosity increase
that antioxidant could be dispersed well in the final of oil). Similar results were also found by Gordon
food. If final product contains water, then water and Kourimska [37], where 0.1% rosemary extract
dispersible or water soluble product should be decreased the formation of dimers during deep
 www.ejlst.com European Journal of Lipid Science and Technology

frying of rapeseed oil. In another research on thus reaching to maximum antioxidation

soybean oil, rosemary extract was found to reduce performance. Consistent result was also found by
both primary oxidation products and secondary Wada & Fang [42]. In another study of testing spice
Accept e d Article
oxidation products were measured by PV and extracts on crude cod liver oil (CCLO), polar and
pANV [38]. Zhang et al. did a very thorough study nonpolar proportion of spice extracts extracted by
on comparing carnosic acid to synthetic hexane and acetone were dosed in CCLO at a series
antioxidant on sunflower oil [24]. Sunflower oil was of concentrations were 0.001%, 0.01%, 0,1%, 0.5%,
incubated at 60°C for a total of 21 days, and tested 1.0% and 2.0% [43]. OSI study at 80°C was done to
for peroxide value, free fatty acid content, p- monitor how induction time increases as the
anisidine value and TBARS. The Peroxide value data concentration of individual antioxidant increase
was showed in Figure 3. At 60°C, PV increased fast (Figure 5). It showed that for both polar and non-
and reached to about 270 for control without any polar proportion of spice extracts, rosemary and
AO. Best reduction was achieved by TBHQ (20.0 sage showed significant advantage comparing to
meq/kg oil) followed by 98% CA extracts (39.4 basil, spearmint and lemon balm. Starting at 8.12
meq/kg oil). Generally speaking, the antioxidant hours of the control (CCLO without AO), rosemary
power fell in sequence of TBHA > CA 98% > CA polar extracts showed fast increase of induction
60% > CA 25% > BHA > BHT. Similar results were time and almost doubled to 15 hours at 0.5%. It
also found from pANV, FFA and TBARS data (data finally reached to 25 hours at the concentration of
not shown due to the similarity). In a deep-frying 2.0%. The non-polar extract of rosemary showed
research on French fries in sunflower oil at 180°C, even better performance that when dosed at 0.1%
Rosemary also showed great performance, not the induction time already went up to 21 hours.
only slowed down the polymerization of sunflower And it reached to 70 hours at the 2% concentration.
oil, growth of total polar compounds, but also This is very effective as the common usage range
suppressed the formation of acrylamide which is of rosemary extract in commercial product is
often connected to a toxic compound generated in between 0.05%-0.5%, and the induction time could
frying food through reaction of lipid oxidation be 4 times higher than control. The samples were
products [39]. A recent study explored the also divided into 20 mL scintillation vials and
application of rosemary extract in frying oils for placed in an oven at 35°C. Peroxide value (PV) and
potato chips. Sensory evaluation on potato chips p-anisidine (pANV) of the samples in the oven were
was conducted to find out whether frying oil dosed monitored over six weeks (graphic not shown). It
with rosemary have extended shelf-life before also showed that non-polar extracts of rosemary
deterioration. had significant reduction on PV when its
Fish oil – fish oil and other fat that contains concentration was and above 0.1%. However pANV
high amount of polyunsaturated fatty acid (PUFA) value result was not very conclusive due to the
are more susceptible to oxidation. Crude fish oil short incubation time and lack of build-up of
does not contain much endogenous enzymes and secondary oxidation products. In general either
antioxidants to protect oil from damage due to polar or non-polar extracts can be utilized in crude
reactive oxygen species (ROS), and refining process fish oil with good performance; however, non-
make the case worse as heat would be applied [40]. polar extracts exhibit a better performance than
OSI study (Figure 4) on a number of fish oil showed the polar extracts, due to their higher solubility.
that rosemary extract, when used alone could Nuts – Nuts have relatively sensitive flavor
double the induction time of tuna oil from 10 to 20 profiles. Deflavorized rosemary extracts were to be
hours. With the help of mixed tocopherol and used for this purpose. Two main categories of
ascorbic acid could further extend the induction factors that affect nut stability are external and
time up to 50 hours when used at the internal. External factors are comprised of
concentration of 0.1% (1000 ppm). Similar results processing condition, temperature, oxygen,
were also found in herring oil, salmon oil and relative humidity, physical form, and light. The
anchovy oil [41]. This shows that not only rosemary most influential external factors are physical form
extract is effective in reducing lipid oxidation in and light. Internal and intrinsic factors include fat
omega-3 fatty acids but also can have synergistic content, fatty acid composition, and degree of
effects when combined with other antioxidants, unsaturation, trace metals, and endogenous
 www.ejlst.com European Journal of Lipid Science and Technology

antioxidants. Of these factors, the two most rosemary extracts suppressed the formation of
important are the fat content and the fatty acid hexanal in GC-Analysis. Another study compared
composition. The physical form can be whole, the antioxidant effect of rosemary and oregano on
Accept e d Article
chopped, slivered, or paste. It would be intuitive TBARS and color in raw pork batters [46].
to believe that whole nuts would be intrinsically Chloroform and ethanol solvent extracts of
more stable than those that have been structurally rosemary and oregano were tested. Rosemary was
compromised. And, in the case of almonds, this found to have higher antioxidant capacity in
holds true. Another important point is to dose lowering TBARS value, especially the chloroform
whether to dose rosemary extract before or after extracts (oil soluble part, high carnosic acid). A
nuts roasting process. If dosed before baking recent study not only looked at antioxidants in raw
process the rosemary extract undergoes heating but also cooked ground buffalo meat [47]. Two
process that might cause degradation but protect sets of high carnosic acid extract were tested at
the nuts from heat induced oxidation; If dosed 22.5 ppm and 130 ppm in a 28-day monitoring
after baking then there will be higher dose of process at 4°C: oil soluble version and water
rosemary to protect nuts’ quality on the shelf [44]. dispersible version (same amount of CA). 22.5 ppm
Figure 6 shows that for both chopped and whole carnosic acid extract was found to have similar
nuts, applying rosemary before roasting achieves effect on reduction of TBARS than 100 ppm BHT.
better results. Especially for whole hazelnuts, they The reduction compared to control is 39-49% in
reach almost the same level of hexanal after 14 buffalo meat. 130 ppm carnosic acid extracts then
weeks of storage time. Plus, nuts are known for greatly reduced TBARS value: 86-96% reduction
susceptible to photo-oxidation induced by light as was achieved. It was also found that the radical-
well as heat. It was found that synergistic quenching property from carnosic acid makes it
combination of tocopherol and rosemary extracts capable of reducing both lipid radicals and ferric
helped to reduce light induced oxidation (Figure 7). iron. Therefore subsequent myoglobin oxidation
It was found replacing rosemary extract by 50% could also be suppressed by rosemary extracts.
rosemary and 50% mixed tocopherol, the growth This kept Met-myoglobin hold oxygen for longer
of hexanal in sliced almonds reduced by 50% after time and maintain the bright red color [48, 49].
15 weeks of storage at room temperature under
0.5klux UV light. Other combinations of antioxidant
(rosemary + mixed tocopherol + green tea extract 5 Conclusions
also showed very similar result [44]. Rosemary extracts are rich sources of phenolic
Meat product – In general, meat product compounds comprised of products that show high
usually comes with spiced, robust flavor. Use of a performance of lipid antioxidation both in-vitro
rosemary extract in meat product does not have chemical assay study and real food application.
negative effect on overall flavor and sometimes it Rosemary extract could contains either oil soluble
could even be positive. Addition of antioxidant and water soluble compounds that could be
could be different on the whole muscle type meat tailored for different type of food application,
and grinded meat. Common measurement method which makes it a great naturally sourced
in determination of lipid oxidation in meat are TBA antioxidant with versatile capability and functions
test and GC analysis. The oxidation reaction not for food industry and markets. Combined with
only occurs to the fat in meat but could also to other natural ingredients they may even show
myoglobin which could cause the loss of color in more efficient performance as a result of synergy.
fresh meat. Keokamnerd et al. [45] had a research It provided an option for manufacturers and
on rosemary extract’s antioxidation effect in consumers who request synthetic ingredient-free
ground chick thigh meat with high oxygen package. products with no compromised antioxidant
Both oil soluble and water dispersible version of capacity.
rosemary extracts were tested at the level of
carnosic acid at around 20 ppm. It was found that The authors have declared no conflict of interest.
all rosemary extracts showed great suppression on
TBARS value (Figure 8) and reduce the loss of
redness of the meat. It was also found that these References
 www.ejlst.com European Journal of Lipid Science and Technology

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Figures with legends

Figure 1. Three major phenolic components in rosemary extracts: Carnosic acid, Carnosol and Rosmarinic
acid.
 www.ejlst.com European Journal of Lipid Science and Technology

Accept e d Article

Figure 2. Carnosic acid’s super-stoichiometric property in multi steps hydrogen donation and
transformation.
 www.ejlst.com European Journal of Lipid Science and Technology

Accept e d Article

Figure 3. Effect of antixodiant on PV of sunflower oil incubated at 60°C for 21 days.

 www.ejlst.com European Journal of Lipid Science and Technology

Figure 4. Impact of antioxidant on oil induction time of Tuna oil. OSI study was conducted at 80°C.
Accept e d Article
RE=rosemary extract; MT=mixed tocopherol; AA=ascorbic acid. Concentration range of individual
component in (RE+AA+MT) from 0.01% to 0.1%.

CCLO with Polar Extracts CCLO with Non-Polar Extracts

30 80 Rosemary
25 70
Sage
60
Mean OSI

Mean OSI
20 50 Basil
15 40 Spearmint
10 30 Lemon Balm
20
5 10
0 0
0.0 0.5 1.0 1.5 2.0 0.0 0.5 1.0 1.5 2.0
Concentration ( from 0.001 to 2.0%) Concentration ( from 0.001 to 2.0%)

Figure 5. OSI study of rosemary, sage, basil, spearmint and lemon balm’s polar and non-polar extracts
(0.001-2.0%) at 80 oC on crude cod liver oil (CCLO) at various concentrations.
 www.ejlst.com European Journal of Lipid Science and Technology

Accept e d Article
Chopped hazelnuts stability Whole hazelnut stability
30 25
Control
25
Hexanal (ppm)

20 Rosemary applied before roasting

Hexanal (ppm)
Rosemary applied after roasting
20
15
15
10
10
5 5
0 0
0 10 20 30 0 5 10 15
Storage time at 40°C (weeks) Storage time at 40°C (weeks)

Figure 6. GC analysis of hexanal from sliced almond and whole hazelnuts. Hazelnuts were first baked at
300F for 25 minutes, and then stored at 40C in the dark. Same amount of rosemary extracts were dosed
either before or after the baking process.
 www.ejlst.com European Journal of Lipid Science and Technology

Sliced almond stability

Accept e d Article
30

25
Control
ppm Hexanal

20
Rosemary extract
15
Rosemary + Mixed
10 tocopherols

0
0 15
Storage time under 0.5klux UV light, at
22°C (weeks)
Figure 7. Hexanal level of sliced almond stability under 0.5klux UV light at room temperature.
 www.ejlst.com European Journal of Lipid Science and Technology

Figure 8. 12 days measurement of TBA value (mg of malonaldehyde/kg of meat) for raw ground chick thigh
Accept e d Article
meat. Control=No antioxidant added; HT-O=deflavorized oil soluble rosemary extract used at 0.05%;
W=Non-deflavorized water dispersible rosemary extract (with help of DATEM) used at 0.07%; HT-W=
deflavorized water dispersible rosemary extract (with help of DATEM) used at 0.14%; 25=Low CA
concentration rosemary extract used at 0.20%