Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 8, 1996, Pages 2030-2036

  Hopia, Anu I ^a,b   Huang, Shu Wen ^a   Schwarz, Karin ^a,c   German, J Bruce ^a   Frankel, Edwin N ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF HELSINKI   (Finland)

^c LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Antioxidants; Carnosic acid; Carnosol; Corn oil; Emulsion; Linoleic acid; Methyl linoleate; Oil; Synergism; tocopherol

Indexed keywords

ROSMARINUS OFFICINALIS; ZEA MAYS;

EID: 0000372122     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950777p     Document Type: Article

References (26)

1. Aruoma, O. I.; Halliwell, B.; Aeschbach, R.; Löliger, J. Antioxidant and prooxidant properties of active rosemary constituents: Carnosol and carnosic acid. Xenobiotica 1992, 22, 257-268.
2. Barbut, S.; Josephson, D. B.; Maurer, A. J. Antioxidant properties of rosemary oleoresin in turkey sausage. J. Food Sci. 1985, 50, 1356-1363.
3. Bracco, U.; Löliger, J.; Viret, J.-L. Production and use of natural antioxidants. J. Am. Oil Chem. Soc. 1981, 58, 689-690.
4. Chan, H. W.-S.; Levett, G. Autoxidation of methyl linoleate. Separation and analysis of isomeric mixtures of methyl linoleate hydroperoxdes and methyl hydroxylinoleates. Lipids 1977, 12, 99-104.
5. Chang, S. S.; Otric-Matijasevic, B.; Hsies, O. A. L.; Huang, C.-L. Natural antioxidants from rosemary and sage. J. Food Sci. 1977, 42, 1103-1106.
6. Chen, Q.; Shi, H.; Ho, C.-T. Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity. J. Am. Oil Chem. Soc. 1992, 69, 999-1002.
7. Chipault, J. R.; Mizuno, G. R.; Hawkins, J, M.; Lindberg, W. O. The antioxidant properties of natural spices. Food Res. 1952, 17, 46-55.
8. Frankel, E. N.; Hu, M.-L.; Tappel, A. L. Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples. Lipids 1989, 24, 976-981.
9. Frankel, E. N.; Huang, S.-W.; Kanner, J.; German, B. J. Interfacial phenomena in the evaluation of antioxidants: bulk oils vs emulsions. J. Agric. Food Chem. 1994, 42, 1054-1059.
10. Geoffroy, M.; Lambelet, P.; Richert, P. Radical intermediates and antioxidants: An ESR study of radicals formed on carnosic acid in the presence of oxidized lipids. Free Radical Res. 1994, 21, 247-258.
11. Gordon, M. H.; Kourimská, L. The effects of antioxidants on changes in oils during heating and deep frying. J. Sci. Food Agric. 1995, 68, 347-353.
12. Handelman, G. H.; Machlin, L. J.; Fitch, K.; Weiter, J. J.; Dratz, E. A. Oral α-tocopherol supplements decrease plasma y-tocopherol levels in humans. J. Nutr. 1985,115, 807-813.
13. Houlihan, C. M.; Ho, C.-T.; Chang, S. S. Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary. J. Am. Oil Chem. Soc. 1984, 61, 1036-1039.
14. Houlihan, C. M.; Ho, C.-T.; Chang, S. S. The structure of rosmariquinone-a new antioxidant isolated from Rosmarinus officinalis L. J. Am. Oil Chem. Soc. 1985, 62, 96-98.
15. Huang, S.-W.; Frankel, E. N.; German, B. J. Antioxidant Activity of α- and γ-tocopherols in bulk oils and in oil-inwater emulsions. J. Agric. Food Chem. 1994, 42, 2108-2114.
16. Inatani, R.; Nakatani, N.; Fuwa, H. Antioxidative Effect of the constituents of rosemary (Rosmarinus officinalis l.) and their derivatives. Agric. Biol. Chem. 1983, 47, 521-528.
17. Löliger, J. Natural antioxidants. In Rancidity in Foods; Allen, J. C., Hamilton, R. J., Eds.; Applied Science Publisher: London, U.K. 1983.
18. Nakatani, N.; Inatani, R. Two antioxidative diterpenes from rosemary (Rosmarinus officinalis L.) and a revised structure for rosmanol. Agric. Biol. Chem. 1984, 48, 2081-2085.
19. Schwartz, K.; Ternes, W. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. II. Isolation of carnosic acid and formation of other phenolic diterpenes. Z. Lebensm.-Unters -Forsch. 1992a, 195, 99-103.
20. Schwartz, K.; Ternes, W. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC. Z. Lebensm.-Unters. -Forsch. 1992b, 195, 95-98.
21. Schwartz, K.; Ternes, W.; Schmauderer, E. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes. Z. Lebensm.-Unters. -Forsch. 1992, 195, 104-107.
22. Simic, M. G. DNA damage, environmental toxicants, and rate of aging. Environ. Carcinog., Ecotoxicol. Rev. 1991, C9, 113-153.
23. Stoick, S. M.; Gray, J. I.; Booren, A. M.; Buckley, D. J. Oxidativel stability of restructed beef steaks processed with oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate. J. Food Sci. 1991, 56, 597-600.
24. Tappel, A. L.; Brown, W. D.; Zalkin, H.; Maier, V. P. Unsaturated lipid peroxidation catalyzed by hematin compounds and its inhibition by vitamin E. J. Am. Oil Chem. Soc. 1961, 38, 5-9.
25. Wada, S.; Fang, X. The synergistic antioxidant effect of rosemary extract and α-tocopherol in sardine oil model system and frozen-crushed fish meat. J. Food Process. Preserv. 1992, 16, 263-274.
26. Wenkert, E.; Fuchs, A.; McChesney, J. D. Chemical artifacts from the family Labiatae. J. Org. Chem. 1965, 30, 2931-2940.