FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Antioxidant properties of commercial extracts of rosemary


In the paper, the antioxidant activity of commercial extracts of rosemary was assessed, as were their antiradical (test with DPPH˙ radical) and reducing properties (test FRAP). Contents of total phenolic compounds and of o-diphenols were determined. It was proved that the antioxidant activity of rosemary extracts under analysis varied. Antioxidant properties of the rosemary preparations were the resultant of multidirectional activity of their compounds. The Stabiloton OS extract (oil-soluble), a product of a ‘Raps’ company, was the most active preparation from the point of view of both the antiradical and the reducing properties; it also contained the highest amount of phenolic compounds compared to all the preparations analyzed. The total content of phenols ranged from 3,5 to 14g per 100g of commercial extract; and the compounds showing an o-Diphenol structure covered from 14% to 27% of the total content of phenolics. The antioxidant properties of rosemary extracts could be affected by both the quantity and the qualitative profile of phenolic compounds contained in a preparation.


rosemary, natural antioxidants, DPPH˙, antioxidant activity, phenolic compounds