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Rosmarinus plants: Key farm concepts towards food applications
Author(s) -
SharifiRad Javad,
Ezzat Shahira M.,
El Bishbishy Mahitab H.,
Mnayer Dima,
Sharopov Farukh,
Kılıç Ceyda S.,
Neagu Monica,
Constantin Carolina,
SharifiRad Mehdi,
Atanassova Maria,
Nicola Silvana,
Pignata Giuseppe,
Salehi Bahare,
Fokou Patrick V. T.,
Martins Natália
Publication year - 2020
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.6622
Subject(s) - rosmarinus , steam distillation , officinalis , traditional medicine , chemistry , essential oil , terpenoid , flavor , biology , botany , food science , medicine
Rosmarinus species are aromatic plants that mainly grow in the Mediterranean region. They are widely used in folk medicine, food, and flavor industries and represent a valuable source of biologically active compounds (e.g., terpenoids, flavonoids, and phenolic acids). The extraction of rosemary essential oil is being done using three main methods: carbon dioxide supercritical extraction, steam distillation, and hydrodistillation. Furthermore, interesting antioxidant, antibacterial, antifungal, antileishmanial, anthelmintic, anticancer, anti‐inflammatory, antidepressant, and antiamnesic effects have also been broadly recognized for rosemary plant extracts. Thus the present review summarized data on economically important Rosmarinus officinalis species, including isolation, extraction techniques, chemical composition, pharmaceutical, and food applications.