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

Erica L. Bakota, Jill K. Winkler‐Moser, Mark A. Berhow, Fred J. Eller, Steven F. Vaughn
Journal of food science 2015 v.80 no.4 pp. C711
Salvia officinalis, animals, antioxidant activity, antioxidants, carbon dioxide, emulsions, leaves, lipid peroxidation, polyphenols, rosmarinic acid, sage, sensory evaluation, tea
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.