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NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE
Author(s) -
CHANG STEPHEN S.,
OSTRICMATIJASEVIC BISERKA,
HSIEH OLIVER A. L.,
HUANG CHENGLI
Publication year - 1977
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/j.1365-2621.1977.tb12676.x
Subject(s) - sage , ingredient , food science , odor , chemistry , steam distillation , antioxidant , traditional medicine , taste , essential oil , organic chemistry , medicine , physics , nuclear physics
The presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.