Rosmarinic acid - biologically active compound of Lamiaceae plants (CROSBI ID 613030)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Generalić Mekinić, Ivana ; Crmarić, Matea ; Skroza, Danijela ; Burčul, Franko ; Blažević, Ivica ; Katalinić, Višnja
engleski
Rosmarinic acid - biologically active compound of Lamiaceae plants
In the food industry there is a great demand for ingredients that effectively inhibit oxidation of food components. It is already well known that plants from the Lamiaceae family possess strong antioxidant activity which exceeds many of currently used synthetic preservatives. In the current study, the contribution of rosmarinic acid content on the antioxidant properties of four mint plant extracts (<i>Satureja montana</i> L., <i>Thymus vulgaris</i> L., <i>Melissa officinalis</i> L. and <i>Origanum majorana</i> L.) was evaluated. The content of rosmarinic acid was determined using HPLC, direct UV method and complexation method with Zr<sup>4+</sup>. Total phenols, flavonoids and non-flavonoids were determined by spectrophotometric methods. The antioxidant properties of plant extracts were evaluated by ferric reducing/antioxidant power (FRAP), Briggs-Rauscher oscillating reaction and Rancimat method. All analysed extracts contained rosmarinic acid as a dominant compound. The highest concentration of RA detected using HPLC method was in <i>M. officinalis</i> extract. The concentrations determined by spectrophotometric methods were significantly higher. The highest content of total phenolics and flavonoids was detected in <i>O. majorana</i> and <i>M. officinalis</i>. extract. Due to their high phenolic content, <i>O. majorana</i> and <i>M. officinalis</i> were shown to possess extremely good reducing and free radical scavenging activity, while in lipid medium <i>T. vulgaris</i> extract was superior. Highly positive linear relationships were obtained between antioxidant activity of investigated plant extracts and rosmarinic acid content, so it safe to conclude that rosmarinic acid contributed to their biological properties.
rosmarinic acid ; Lamiaceae ; HPLC ; antioxidant activity
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Podaci o prilogu
255-259.
2014.
objavljeno
Podaci o matičnoj publikaciji
24th International Scientific-Expert Conference of Agriculture and Food Industry, Proceedings
Blesić, Milenko
Sarajevo: Štamparija Fojnica - D. D. Fojnica
9789958597381
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096