The recent interest in “natural” products requires natural antioxidative substances to replace conventional antioxidants in food.

 The spice rosemary is well known for its strong antioxidative properties. Rosemary has been used traditionally in food for its pleasant flavor and aroma. The antioxidative activity of rosemary is caused mainly by phenolic diterpenes, carnosol and carnosic acid.

 

Rosemary Leaf Extract CA & Rosemary Leaf Extract CA Liquid

Carnosic acid and carnosol are the most important active components of rosemary extracts. Carnosic acid and carnosol have been suggested to account for over 90% of the antioxidant properties of rosemary extract and are slso powerful inhibitors of lipid peroxidation in microsomal and lipsomal systems, and are good scavengers of peroxyl radical and superoxide anion.

Due to its high content in Carnosic acid and Carnosol, rosemary extract shows a strong antioxidant and anti rancidity action. It is also effective in the protection of colour and flavour in natural product. It also improves the stability of natural color extracts. Its use is recommended in fats and lipids with sensibility to rancidity, in spices, meat and fish foodstuffs, prepared foods, sauces and in aromatic and cosmetic composition.

 

 

 

Rosemary Leaf Extract RO

Rosmarinic acid, the water-soluble component of rosemary extract have shown also antioxidant properties against lipid peroxidation and superoxide anion.

Due to the high content in Rosmarininc acid and its excellent water solubility, it is a suitable antioxidant for aqueous media such as juices, soft drinks and cosmetic products such as shampoos and hair contditioners.