Views: 88 Author: Site Editor Publish Time: 2023-02-22 Origin: Site
At present, the antioxidant function of rosemary is mainly used in food antioxidants and preservatives. Modern research has shown that the non-volatile components of rosemary have significant antioxidant effects, and the antioxidant activity of its main active ingredient, sage phenol, is comparable to that of BHA, and the antioxidant activity of rosemary phenol is five times higher than that of BHT and BHA. Next, let's take a look at the antioxidant applications of Rosemary Extract.
The following is a list of contents:
Current status of antioxidant research on rosemary at home and abroad
Rosemary Extract is expected to solve the oxidation problem of cooled pork
Slowing down the aging process
The United States and Japan were the first countries to study rosemary antioxidants. Japan used 95% acetic acid extract from rosemary to make additives to prevent the deterioration of flavors and fragrances and added to carotenoids and another natural food coloring to prevent its oxidation and fading. After more than ten years of research on rosemary, the Chinese Academy of Sciences has not only completed the experiments on the introduction of cultivation, but also achieved promising results in the extraction, separation, and structure identification of antioxidant active ingredients, experiments on antioxidant efficacy, research on the production process and supercritical CO2 extraction process, and research on the aroma characteristics of rosemary essential oil yield components.
Rosmarinus officinalis has been widely used as an antioxidant and anti-microbial additive in the food and pharmaceutical industries. Rosemary Extract and its constituents have been found to have potent inhibitory effects on tumor-inducing biological growth through long-term and short-term animal model studies. Rosemary acid has significant antipyretic, analgesic, anti-inflammatory, antioxidant, anti-thrombotic, and fibrinolytic activities, and this product has the potential to be developed as a new anti-thrombotic drug.
Oxidation mechanism of cooled pork: Oxidation of lipids, especially unsaturated fatty acids, is the main cause of meat spoilage. When unsaturated fatty acids are subjected to a series of reactions in the air by oxygen, the oxidation products are further decomposed to produce lower fatty acids, aldehydes, and ketones, and this oxidative degradation causes changes in the quality of the product such as color, flavor, tissue structure and even nutrient composition. This change in fatty acids is mainly accomplished through the oxidation of free radicals.
In meat, there is a balance between oxidation and antioxidation, and the main influencing factors are: oxidation substrates (fatty acids, oxygen); oxidation enhancers (excessive metal elements, enzymes, iron-containing proteins); antioxidants; therefore, the prevention of oxidation and deterioration of meat can be achieved by changing oxidation substrates, reducing oxidation enhancement and using antioxidants. In the antioxidant process of cooled pork, the first two are often achieved through the use of antioxidants because the composition or environment of the meat has to be changed.
Food antioxidants include synthetic antioxidants and natural antioxidants. Synthetic antioxidants include tert-butyl p-cresol (BHT), tert-butyl hydroxyanisole (BHA), tert-butyl hydroquinone (TBHQ), propyl gallate (PG), and so on. However, in the 1970s, people found that excessive BHT and BHA can cause liver enlargement and carcinogenic potential in animals, so people are increasingly concerned about natural antioxidants. The common natural antioxidants include VC, VE, rosemary, tea polyphenols, etc. They not only have a strong antioxidant capacity, but also attract the most attention for their safety, so they are commonly used in food in recent years. The application of Rosemary Extract in cooling pork is just around the corner.
In the survival test of Drosophila melanogaster, all dose groups of Rosemary Extract could prolong the life span of Drosophila melanogaster, and with the increase of Rosemary Extract concentration, there was a dose-effect relationship in a certain concentration range. There was no significant difference in the mean life span of the control group. This may be related to the fact that rosemary extract has a large odor, which affects the intake of Drosophila, or it may be related to the fact that higher doses of Rosemary Extract produce some toxic effects.
Domestic and international studies have shown that Rosemary Extract is a highly effective natural antioxidant, and its antioxidant components mainly include syringes, syringic acid, rosemary phenol, and rosemary acid. Found that rosemary acid could improve the activity of antioxidant enzymes, scavenge free radicals, reduce the production of lipid peroxide, and play a role in delaying aging. The results showed that after feeding Rosemary Extract for 30 d, the dose groups of 1 mg/mL and 3 mg/mL significantly increased the activity of antioxidant enzymes and inhibited the production of lipid peroxidation MDA in Drosophila, which effectively delayed aging. It is assumed that the mechanism of Rosemary Extract may be because the antioxidant fraction in Rosemary Extract can increase the activity of antioxidant enzymes, scavenge the excess free radicals and maintain the balance of free radical metabolism, thus reducing the lipid peroxidation of biofilm caused by free radicals and protecting the normal metabolism of the organism.
The above is about the antioxidant application of Rosemary Extract, if you are interested in Rosemary Extract, you can contact us, our website is www.gzjahwachem.com.
