Antioxidative effect of the constituents of rosemary (Rosmarinus officinalis L.) and their derivatives.

• INATANI Reiko

  Department of Food and Nutrition, Faculty of Science of Living, Osaka City University

• NAKATANI Nobuji

  Department of Food and Nutrition, Faculty of Science of Living, Osaka City University

• FUWA Hidetsugu

  Department of Food and Nutrition, Faculty of Science of Living, Osaka City University

Abstract

Antioxidative activity was measured on extracts of rosemary (Rosmarinus officinalis L.), one of the herb spices belongs to the Family Labiatae, using different solvents. Strong activity was observed in the weakly acidic fraction of the n-hexane extract, which was further fractionated and purified to afford several active compounds. An ordorless and colorless compound, named rosmanol, showed high antioxidative activity in both lard and linoleic acid, and particularly in lard, was about four times more active than synthetic antioxidants, such as BHT and BHA.Furthermore, the antioxidant activities of the derivatives of rosmanol and carnosol were measured by the ferric thiocyanate method and the TBA method, to observe the correlation between chemical structure and activity as an antioxidant.

Journal

• Agricultural and Biological Chemistry

  Agricultural and Biological Chemistry 47 (3), 521-528, 1983

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• General Agricultural and Biological Sciences
• General Biochemistry, Genetics and Molecular Biology

Details

• CRID: 1390282681440660992
• NII Article ID: 130000027547
• DOI: 10.1271/bbb1961.47.521
• COI: 1:CAS:528:DyaL3sXhvFKmtb0%3D
• ISSN: 18811280
• ISSN: 00021369
• ISSN: http://id.crossref.org/issn/00021369
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed