Antioxidant Activity and Sensory Evaluation of a Rosmarinic Acid‐Enriched Extract of Salvia officinalis
- Source:
- Journal of food science 2015 v.80 no.4 pp. C711
- ISSN:
- 0022-1147
- Subject:
- Salvia officinalis, animals, antioxidant activity, antioxidants, carbon dioxide, emulsions, leaves, lipid peroxidation, polyphenols, rosmarinic acid, sage, sensory evaluation, tea
- Abstract:
- An extract of Salvia officinalis (garden sage) was prepared using supercritical carbon dioxide (SC‐CO₂) 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.
- Agid:
- 62214
- Handle:
- 10113/62214
- https://doi.org/10.1111/1750-3841.12837