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Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis

III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes

Antioxidativ wirksame Inhaltsstoffe ausRosmarinus officinalis undSalvia officinalis

III. Stabilität phenolischer Diterpene in Rosmarinextrakten unter technologisch bedingten thermischen Einflüssen

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Zusammenfassung

Die Konzentration phenolischer Diterpene (2,8–22,5%) in handelsüblichen Extrakten vonRosmarinus officinalis (Rosmarin) wurde per HPLC mit elektrochemischer Detektion bestimmt. Die antioxidative Wirksamkeit der Extrakte unter simulierten Lagerungsbedingungen und thermischer Belastung ist abhängig vom Gehalt an phenolischen Diterpenen. Es wurden Unterschiede in den Abbauraten der einzelnen phenolischen Diterpene bei verschiedenen Temperaturen festgestellt.

Summary

The concentration of phenolic diterpenes in commercially available extracts ofRosmarinus officinalis (rosemary) determined by HPLC with electrochemical detection ranged from 2.8 to 22.5%. Antioxidant activity of extracts under simultaneous storage and thermal stress depended directly on the concentration of phenolic diterpenes. Differences in rates of degradation of individual phenolic diterpenes at different temperatures wre obtained.

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Authors and Affiliations

  1. Institute of Food Science, University of Hannover, Wunstorfer Strasse 14, W-3000, Hannover 91, Federal Republik of Germany

    Karin Schwarz, Waldemar Ternes & Eberhard Schmauderer

Authors
  1. Karin Schwarz
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  2. Waldemar Ternes
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  3. Eberhard Schmauderer
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Schwarz, K., Ternes, W. & Schmauderer, E. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis . Z Lebensm Unters Forch 195, 104–107 (1992). https://doi.org/10.1007/BF01201767

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  • DOI: https://doi.org/10.1007/BF01201767

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