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Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis

I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC

Antioxidativ wirksame Inhaltsstoffe ausRosmarinus officinalis undSalvia officinalis neben Tocochromanolen mittels HPLC

I. Bestimmung von antioxidativ wirksamen phenolischen Diterpenen

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Zusammenfassung

Die hohe antioxidative Wirksamkeit vonRosmarinus officinalis undSalvia officinalis läßt sich auf phenolische Diterpene zurückführen. In Form von Extrakten können sie Fetten und fetthaltigen Lebensmitteln zum Schutz vor oxidativen Veränderungen zugesetzt werden. Um ihre Konzentration in Extrakten selbst sowie in Fetten zu bestimmen, wurde eine HPLC-Methode mit elektrochemischer Detektion entwickelt.

Summary

The strong antioxidative activity ofRosmarinus officinalis andSalvia officinalis is caused by phenolic diterpenes. Extracts of these herbs are used as additives to stabilize fat and fat-containing foodstuffs against oxidation. To determine the concentration of individual phenolic diterpenes in pure extracts and fats an HPLC method with electrochemical detection has been developed.

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Authors and Affiliations

  1. Institute of Food Science, University of Hannover, Wunstorfer Strasse 14, W-3000, Hannover 91, Federal Republic of Germany

    Karin Schwarz & Waldemar Ternes

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  1. Karin Schwarz
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  2. Waldemar Ternes
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Schwarz, K., Ternes, W. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis . Z Lebensm Unters Forch 195, 95–98 (1992). https://doi.org/10.1007/BF01201765

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  • DOI: https://doi.org/10.1007/BF01201765

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