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Antioxidant Activity and Sensory Evaluation of a Rosmarinic Acid‐Enriched Extract of Salvia officinalis

Author:
Erica L. Bakota, Jill K. Winkler‐Moser, Mark A. Berhow, Fred J. Eller, Steven F. Vaughn
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