Premium
Antioxidant Activity and Sensory Evaluation of a Rosmarinic Acid‐Enriched Extract of Salvia officinalis
Author(s) -
Bakota Erica L.,
WinklerMoser Jill K.,
Berhow Mark A.,
Eller Fred J.,
Vaughn Steven F.
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12837
Subject(s) - rosmarinic acid , sage , salvia officinalis , chemistry , antioxidant , polyphenol , food science , extraction (chemistry) , officinalis , melissa officinalis , supercritical carbon dioxide , salvia , lamiaceae , traditional medicine , carnosic acid , chromatography , biochemistry , medicine , physics , nuclear physics
An extract of Salvia officinalis (garden sage) was prepared using supercritical carbon dioxide (SC‐CO 2 ) extraction, followed by hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid (RA), which has shown promising health benefits in animals. The extract contained RA at a concentration of 28.4 mg/g, representing a significant enrichment from the RA content in sage leaves. This extract was incorporated into oil‐in‐water emulsions as a source of lipid antioxidants and compared to emulsions containing pure rosmarinic acid. Both treatments were effective in suppressing lipid oxidation. The extract was evaluated by a trained sensory panel in a tea formulation. While the panel could discriminate among extract‐treated and control samples, panelists demonstrated high acceptability of the sage extract in a tea.