Journal ArticleDOI
Two Antioxidative Diterpenes from Rosemary (Rosmarinus officinalis L.) and a Revised Structure for Rosmanol
Nobuji Nakatani,Reiko Inatani +1 more
TLDR
In this paper, two new antioxidative compounds, named epirosmanol and isorosmanol, were isolated from the leaves of rosemary (Rosmarinus officinalis L.).Abstract:
Two new antioxidative compounds, named epirosmanol (4a) and isorosmanol (6a), were isolated from the leaves of rosemary (Rosmarinus officinalis L.). The structures have been determined to be 7β,11,12-trihydroxy-6,10-(epoxymethano)abieta-8,l 1,13-trien-20-one and 6α,ll,12-trihydroxy-7,10-(epoxymethano)abieta-8,ll,13-trien-20-one, respectively, on the basis of chemical and spectroscopic evidence. Both are isomers of rosmanol (1a), whose structure was revised to be 7α,ll,12-trihydroxy-6,10-(epoxymethano)abieta-8,ll,13-trien-20-one by the NOE experiment and X-ray analysis.These two antioxidants showed high activity in both lard and linoleic acid and, particularly in lard, were about four times more active than such synthetic antioxidants, as BHA and BHT.read more
Citations
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Journal ArticleDOI
Antioxidants/antimutagens in food.
TL;DR: Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer.
Journal ArticleDOI
Antioxidant Effects of Some Ginger Constituents
Hiroe Kikuzaki,Nobuji Nakatani +1 more
TL;DR: The nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol-phosphate buffer solution.
Book
Handbook of Herbs and Spices
TL;DR: Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods is studied.
Journal ArticleDOI
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
TL;DR: Sensory analysis results, particularly aroma and acceptability scores, indicated the significant advantages in using rosemary and citrus extracts in rancidity-susceptible meat products.
Journal ArticleDOI
In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
TL;DR: The use of natural antioxidants to improve the oxidative stability of food lipids has received special attention because of the worlwide trend to avoid the use of synthetic food additives as discussed by the authors.
References
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Journal ArticleDOI
Natural antioxidants from rosemary and sage
TL;DR: In this article, the authors reported a 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.
Journal ArticleDOI
Antioxidant activity of soybean flour and derivatives–a review
TL;DR: Soybean flour and various derivatives, with different natural, interacting primary antioxidants and synergists can stabilize lipids in formulated foods as mentioned in this paper, have been shown to be a basic source of such antioxidant compounds as isoflavone glycosides and their derivatives, phospholipids, tocopherols, amino acids and peptides.
Journal ArticleDOI
Phenolic Antioxidants of Soy Protein Hydrolyzates
TL;DR: Soy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity as mentioned in this paper, and three isoflavones (genistein, daidzein, and glycitein) were found in SPH.