Abstract
Eight sage (Salvia officinalis) and twenty-four rosemary (Rosmarinus officinalis) extracts, originating from pilot-plant or commercial sources, had different antioxidative activities as measured by accelerated autoxidation of methyl linoleate. Twenty-seven compounds were characterized in the Labiatae family extracts by high-performance liquid chromatography (HPLC) coupled with mass spectrometry, equipped with an atmospheric pressure chemical ionization interface, and by HPLC coupled with a photodiode array spectrophotometer. Twenty-two compounds were identified, including phenolic acids, carnosol derivatives, and flavonoids. The extracts showed great variation in their HPLC profiles, and no correlation was apparent between their antioxidative efficiency and their composition, in twenty specific phenols. Data indicated that the most effective compounds were carnosol, rosmarinic acid, and carnosic acid, followed by caffeic acid, rosmanol, rosmadial, genkwanin, and cirsimaritin.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Chipault, J., G. Mizumo, and W. Lundberg, The Antioxidant Properties of Spices in Foods,Food Technol. 10:209–211 (1956).
Gerhardt, U., and A. Schröter, Antioxidative Wirkung von Gewürzen,Gordian 9:171–176 (1983).
Cuvelier, M.-E., C. Berset, H. Richard, and P. Pellerin, Pouvoir Antioxygène d'extraits Naturels. Activité, Comparaison, Application au Romarin,Rivista Italiana EPPOS mars:374–386 (1991).
Kim, S.Y., J.H. Kim, S.K. Kim, M.J. Oh, and M.Y. Jung, Antioxidant Activities of Selected Oriental Herb Extracts,J. Am. Oil Chem. Soc. 71:633–640 (1994).
Brieskorn, C., and H.J. Dömling, Carnosolsaüre, der Wichtigo Antioxidative Wirksame Inhaltsstoff des Rosmarin- und Salbeiblattes,Z. Lebensm. Unters. Forsch. 41:10–16 (1969).
Löliger, J., Natural Antioxidants, inRancidity in Food, edited by J. Allen and R. Hamilton, Elsevier Applied Science, New York, 1989, pp. 105–124.
Schuler, P., Natural Antioxidants Exploited Commercially, inFood Antioxidants, edited by B. Hudson, Elsevier Applied Science, New York, 1990, pp. 99–170.
Lamaison, J.-L., C. Petitjean-Freytet, and A. Carnat, Lamiacées Médicinales à Propriétés Antioxydantes, Sources Potentielles d'acide Rosmarinique,Pharm. Acta Helv. 66:185–188 (1991).
Aeschbach, R., G. Philippossian, and U. Richli, Flavonoïdes Glycosylés du Romarin: Leur Séparation, Isolation et Identification, Abstracts of Papers, JIEP, Le groupe Polyphénols, Montpellier, July 9–11, 1986, Vol. 12, pp. 56–58.
Brieskorn, C., H. Michel, and W. Biechele, Die Flavone des Rosmarinblattes,Deutsche Lebensmittel-Rundschau 69:245–246 (1973).
Cuvelier, M.-E., C. Berset, and H. Richard, Antioxidant Constituents in Sage (Salvia officinalis),J. Agric. Food Chem. 42:665–669 (1994).
Fieschi, M., A. Codignola, and A.-M. Luppi Posca, Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables,J. Food Sci. 54:1492–1495 (1989).
Nakatani, N., Food Antioxidant Production from Sage, Japanese Patent 1-44232 (1989).
Cuvelier, M.-E., C. Berset, and H. Richard, Separation of Major Antioxidants in Sage by High-Performance Liquid Chromatography,Sci. Aliments 14:811–815 (1994).
Maillard, M.-N., P. Giampaoli, and M.-E. Cuvelier, APcI LCMS: Characterization of Natural Antioxidants, 3rd Symposium on Analytical Sciences, Deauville conferences, Paris, March 28–31, 1995, Elsevier, in press.
Cuvelier, M.-E., C. Berset, and H. Richard, Use of a New Test for Determining Comparative Antioxidative Activity of BHA, BHT, Alpha- and Gamma-Tocopherols and Extracts from Rosemary and Sage,Sci. Aliments 10:797–806 (1990).
Bertier, P., and J.-M. Bouroche,Analyse des données multidimensionnelles, Collection Systèmes-Décisions, Presses Universitaires de France, Paris, 1981, pp. 107–132.
Rumelhart, D., and J.-C. McClelland (eds.),Parallel Distributed Processing: Exploration in the Microstructures of Cognition, MIT Press, Cambridge, 1986.
Chang, S., B. Ostric-Matijasevic, O. Hsieh, and C.-L. Huan, Natural Antioxidants from Rosemary and Sage,J. Food Sci. 42:1102–1106 (1977).
Chen, Q., H. Shi, and C.-T. Ho, Effects of Rosemary Extracts and Major Constituents on Lipid Oxidation and Soybean Lipoxygenase Activity,J. Am. Oil Chem. Soc. 69:999–1002 (1992).
Cuvelier, M.-E., H. Richard, and C. Berset, Comparison of the Antioxidative Activity of Some Acid-Phenols: Structure-Activity Relationship,Biosci. Biotech. Biochem. 56:324–325 (1992).
Wenkert, E., A. Fuchs, and J. McChesney, Chemical Artefacts from the Family Labiatae,J. Org. Chem. 30:2931–2934 (1965).
Author information
Authors and Affiliations
About this article
Cite this article
Cuvelier, ME., Richard, H. & Berset, C. Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary. J Amer Oil Chem Soc 73, 645–652 (1996). https://doi.org/10.1007/BF02518121
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02518121