Rosmarinus eriocalyx: An alternative to Rosmarinus officinalis as a source of antioxidant compounds

Food Chemistry

Volumn 218, Issue , 2017, Pages 78-88

  Bendif, Hamdi ^a,b   Boudjeniba, Messaoud ^a   Djamel Miara, Mohamed ^b   Biqiku, Loreta ^c   Bramucci, Massimo ^c   Caprioli, Giovanni ^c   Lupidi, Giulio ^c   Quassinti, Luana ^c   Sagratini, Gianni ^c   Vitali, Luca A ^c   Vittori, Sauro ^c   Maggi, Filippo ^c  

^a Ministere de l'Enseignement Superieure et de la Recerche Scientifique   (Algeria)

^b UNIVERSITY OF M'SILA   (Algeria)

^c UNIVERSITY OF CAMERINO   (Italy)

Author keywords

Antioxidant; Essential oil; GC MS; HPLC; Rosmarinic acid; Rosmarinus eriocalyx

Indexed keywords

ESSENTIAL OILS; OILS AND FATS;

ANTI-MICROBIAL EFFECTS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; HPLC; PHENOLIC COMPOSITION; ROSMARINIC ACID; ROSMARINUS ERIOCALYX; ROSMARINUS OFFICINALIS;

ANTIOXIDANTS;

AGAR; ALCOHOL; ANTIBIOTIC AGENT; ANTIOXIDANT; BETA PINENE; BORNEOL; CAMPHOR; CARNOSIC ACID; CARNOSOL; CARYOPHYLLENE; CATECHIN; CHLOROGENIC ACID; CINEOLE; COUMARIC ACID; EPICATECHIN; ESSENTIAL OIL; FOOD ADDITIVE; FOOD PRESERVATIVE; HYPERIN; LIMONENE; NEOCHLOROGENIC ACID; PHENOL DERIVATIVE; PINENE; PLANT EXTRACT; ROSMARINIC ACID; ROSMARINUS ERIOCALYX EXTRACT; RUTOSIDE; SESQUITERPENE; SHIKIMIC ACID; TERPENE DERIVATIVE; UNCLASSIFIED DRUG; CINNAMIC ACID DERIVATIVE; DEPSIDE; POLYPHENOL;

ABTS RADICAL SCAVENGING ASSAY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DISK DIFFUSION; DPPH RADICAL SCAVENGING ASSAY; FLOWER; FREE RADICAL SCAVENGING ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; ORAC ASSAY; PLANT LEAF; PLANT STEM; ROSEMARY; ROSMARINUS; ROSMARINUS ERIOCALYX; SPICE; ALGERIA; CHEMISTRY; ISOLATION AND PURIFICATION; PROCEDURES;

ALGERIA; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMATES; DEPSIDES; FLOWERS; FOOD ADDITIVES; OILS, VOLATILE; PLANT EXTRACTS; PLANT LEAVES; PLANT STEMS; POLYPHENOLS; ROSMARINUS;

EID: 84987984319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.063     Document Type: Article

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