Composition and antioxidant activities of rosemary (Rosmarinus officinalis) extracts


The purpose of this study was to examine phytochemicals in rosemary (Rosmarinus officinalis) extracted using water, ethanol (80%) and ethyl acetate. Total phenolic compounds (TPC), flavonoids and antioxidant traits of different extracts were investigated. The yield of water extract was the highest (8.91 g extract/100 g) followed by ethanol (7.1 g extract/100 g) then ethyl acetate (5.84 g extract/100 g). Water was the best solvent for extracting TPC from R. officinalis (211 mg GAE/g extract) followed by ethanol (201 mg GAE/g extract) then ethyl acetate (65.5 mg GAE/g extract). Ethanol performed best in extracting flavonoids (6.65 mg QE/g extract), followed by water (4.32 mg QE/g extract). The potential antioxidant activity of R.officinalis extracts was investigated using DPPH (1,1-diphenyl-2 picrylhydrazyl), ABTS•+[2, 2`azino bis-(3-ethylbenzthiazoline-6-sulfonic acid)], β-carotene-linoleic bleaching assay and ferric reducing antioxidant power (FRAP). DPPHradical scavenging activity of R. officinalis extracts varied from 23% to 94%. The highest ABTS•+ antiradical potential was 99.0% and 96.0% for water and ethanol extracts respectively. Similar results were obtained in the repression of β-carotene bleaching when compared with tert-butyl hydroquinone (TBHQ). R. officinalis also displayed high ferric reducing power. The results suggested that R. officinalis extracts with great TPC were in parallel with their high antioxidant potential. R. officinalis extracts could be used as natural antioxidants in pharmaceutical, nutraceuticals and the food industry. Natural preservatives and bioactive agents with health-promoting features may be developed from R. officinalis extracts.


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