Rosemary extract has antibacterial, anti-inflammatory, antiviral, anti-tumor, anti-allergy, anti-oxidation, anti-thrombotic, anti-platelet aggregation, anti-radiation and immunosuppression effects. Rosemary acid has anti-anxiety effect on the nervous system, protective effect on cell damage, and the product in delaying food deterioration; Safe, non-toxic; Bacteriostatic; High temperature resistant; Pigment color protection and other characteristics, in a variety of baked food, marinated food, aquatic products, spices, advanced candy, medicine, health care products, all kinds of cosmetics and washing products and biological pesticides and other products are used.
Basic parameters of Rosemary extract
Extract part: Rosemary branches and leaves of Spanish genus (also grown in China)
Extraction method: ethanol solvent extraction
Appearance: tan powder to white
Main ingredient: Rosmarinic acid (≥3% HPLC)
Specifications: 5% 90%
Usage: 0.003% 0.5%
Uses: The extract is mainly used for anti - oxidation of water-soluble components. It is used in the preservation of natural pigment, noodles, infant rice noodles, drinks, wine products, hair shampoo products and aquatic products.
Note: This product must be used in products with PH less than 8.5. Under normal temperature, should not contact with iron and copper and other metals, prohibit contact under high temperature.
Packaging: cardboard bucket aluminum foil
Storage: store in cool dry place away from light
Rosemary extract in detail
Rosemary is a multi-purpose cash crop from which antioxidants, rosemary essential oil and other pharmaceutical intermediates can be extracted. Antioxidants are powdery substances extracted from rosemary plant. The main components are phenols, acids and flavonoids with antioxidant function. In animal and vegetable oils, oil-rich foods and meat products, rosemary antioxidant can prevent and delay rancidity or prolong the shelf life, and completely avoid the toxic side effects of synthetic antioxidant and the weakness of high temperature decomposition. Toxicity test and high temperature frying test at 240℃ showed that, Rosemary antioxidant has the characteristics of safety, high efficiency, heat resistance, good antioxidant effect and broad spectrum, which can be widely used in tobacco, spices, edible oil, baking products, fried products, grain and oil food, convenience food, aquatic products, meat products and other industries.
Rosemary, also known as sageweed, is a genus of rosemary in the Labiaceae, native to the Mediterranean region. It is a perennial plant with long, straight stems covered with grains and long, narrow, pointy leaves. Its leaves are dark green above and silvery grey below. It is now planted in many areas of the world. In 1981, the Institute of Botany of the Chinese Academy of Sciences successfully introduced it in Guizhou and other places of China.
Rosemary bushes, up to 2m tall. Stem and old branches cylindrical, cortex dark gray, irregular longitudinal cracks, massive peeling, young branches four prismatic, densely white stellate fine villi. Leaves often clustered on branches, very short petiolate or sessile, linear, 1 -- 2.5 cm long, 1 -- 2 mm wide, apex obtuse, base tapering, entire, crimp abaxially, leathery, slightly lustrous above, subglabrous, densely covered below with white stellate tomentose. Flowers subsessile, opposite, a few clustered at the tips of short branches forming racemes; Bracts small, stipitate. Calyx ovate-campanulate, ca. 4 mm long, densely covered with white stellate villi and glands outside, glabrous inside, 11-veined, 2-lipped, upper lip suborbicular, entire or with very short 3 teeth, lower lip 2-toothed, ovate-triangular. Corolla bluish purple, less than 1 cm long, sparsely pubescent outside, glabrous inside, slightly outspread, corolla eaves 2-lipped, upper lip straight, 2-lobed, lobes ovoid, lower lip broad, 3-lobed, middle lobes largest, concave, declinate, margin dentate, base of the neck into a stalk, lateral lobes oblong. Stamens 2 developed, born below the lower lip of corolla, filaments with 1 downward denticle, anthers parallel, only 1 room fertile. Styles slender, well beyond stamens, apex unequal 2-lobed, lobes subulate, posterior lobes short. Disk flat-topped, with equal lobes. Ovary lobes alternate with disk lobes; Flowering is November.
Chemical constituents of Rosemary
Rosemary contains monoterpene, sesquiterpene, diterpene, triterpene, flavone, fatty acid, multi-branch alkane, tannin and amino acid. So far, 29 flavonoids have been isolated and identified from the stems and leaves of Rosemary. Twelve diterpenoid phenolic compounds, such as rosinol, carnosol, etc.; Three diterpenoid quinones; Five diterpenoids and diterpenoid quinones were isolated and identified from roots. Rosemary contains 5.55% phenolic components, mainly rosmarinic acid, coffee acid, chorogentc acid and so on. According to their structure analysis, they all have antioxidant activity. In addition, rosemary leaves contain a variety of fatty acids, straight or branched alkane and a variety of amino acids.
Mechanism of action of active components in Rosemary extract
Rosemary is recognized as a highly effective natural antioxidant. Antioxidants can be divided into:
1) Radical terminators, most of which are phenolic compounds, such as tert-butylhydroxyanisole (BHA), di-tert-butylhydroxytoluene (BHT), tert-butylhydroquinone (TBHQ) and tocopherol;
2) Chelating agent, such as EDTA, citric acid, phytic acid, etc.
3) Singlet oxygen inhibitors, such as carotene, etc. Rosemary antioxidant is not only a free radical terminator, but also a singlet oxygen inhibitor. Besides flavonoids, carnosol, carnosic acid, rosmarinic acid and rosmarinol were the main antioxidant compounds extracted from Rosemary, which all had active parts of diphenol diterpenoids.
4) reducing agent, such as ascorbic acid and its salts, sulfite and its salts, riboflavin, etc
In addition, rosemary also contains a variety of different phenols such as rosmarinol and rosmarinquinone, which are used to show the overall antioxidant activity in cooperation with each other.
And these components are not volatile, with good thermal stability. The activity of rosemary extracts was not affected when heated at 204℃ for 18 hours or at 260℃ for 1 hour under sealed conditions. Under the condition of 204℃ open air heating, the antioxidant activity can still retain 83% after half an hour, and 74% after 1 hour. Thus, rosemary extract ability by spray drying, extrusion and high temperature baking, rosemary these antioxidants as a broken chain type radical termination agent, is by capturing the oxygen free radicals to inhibit peroxide chain reaction, because of the oxygen free radicals generated by the phenol is relatively stable, with lipid response is slow, which block the free radical chain transfer and growth, Inhibit the progression of oxidation.
Rosmarinic acid was first isolated and purified from rosemary by ELISS. It is a phenolic acid compound with certain physiological activity, and its structural characteristics are two benzene rings with four -OH. Therefore, it is a potent antioxidant in rosemary. The results showed that rosmarinic acid had mild antithrombotic effect, and its mechanism might be related to anti-platelet aggregation and increased fibrinolytic activity. Huang Liandong et al reported that the anti-inflammatory mechanism of rosinic acid may be 1) related to the inhibition of 5-1lipid oxidase (5-LO) in arachidonic acid metabolism. 2) Inhibits complement dependent PGI2 synthesis and interferes with C3 invertase activity in different pathways. 3) Antioxidant and elimination of free radicals.
Application of rosemary extract
Rosemary extract showed great potential application prospect in medicine. According to traditional Chinese medicine, rosemary is warm and fragrant, has the functions of nourishing the stomach, calming the nerves and so on. It is often used to treat various headaches and neurasthenia. Rosemary also regulates blood pressure, reducing capillary permeability and normalizing hypotension (although its high irritant properties are suitable for people with hypertension and epilepsy). Rosemary has strong antisepsis and antibacterial effect, and has strong inhibition and killing effect on Escherichia coli, vibrio cholerae, etc. In medicine, rosemary's antioxidant properties can also prevent oxidative damage to DNA and reduce the incidence of cancer. The study of Sharabani H et al showed for the first time that the combination of plant polyphenol extracts (carnocarinic acid and other major polyphenol components of rosemary) and vitamin D derivatives could not only induce the isolation of leukemia cells in vitro, but also have anti-leukemia activity in vivo.