Rosemary

Rosemary is known to act as a carminative, spasmolytic, thymoleptic, sedative, diuretic, and antimicrobial agent. When used topically, it exhibits rubefacient, mild analgesic and parasiticidal properties. Traditionally, rosemary is recommended for flatulent dyspepsia, headache, and topically for myalgia, sciatica, and intercostal neuralgia. 

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Present in citronella and valerian oils, tur penline, ginger, rosemary and spike oils. It is produced artificially by the elimination of hydrogen chloride from bornyl chloride (artifi cial camphor) or from isobornyl chloride, by the dehydrogenation of borneol and isobor-neol and by the action of elhanoic anhydride on bornylamine. Chiral. 

Rosemary extract Rosemary oil [8000-25-7] Rosenmund reduction Rose oil... 

Several other naturally occurring antioxidants have been identified in oils. Sesamol [533-31-3] (6) occurs as sesamoline [526-07-8], a glycoside, in sesame seed oil. FemUc acid [1135-24-6] (7) is found esterified to cycloartenol [469-38-5] in rice bran oil and to 3-sitosterol in com oil. Although it does not occur in oils, rosemary extract has also been found to contain powerful phenoHc antioxidants (12). 

A few spices, particularly rosemary and sage, are known to act as antioxidants which prevent rancidity due to oxidation in fats and fatty foods. 

The most popular natural antioxidants on the market are rosemary extracts and tocopherols. Natural antioxidants have several drawbacks which limit use. Tocopherols are not as effective ia vegetable fats and oils as they are ia animal fats. Herb extracts often impart undesirable colors or flavors ia the products where used. In addition, natural antioxidants cost considerably more than synthetic ones. Despite this, the pubHc s uncertainty of the safety of synthetic antioxidants continues to fuel the demand for natural ones (21). 

Table 53. Comparative Analysis of Headspace Volatiles of Living and Picked Rosemary and a Commercial Oil ...

Rosemary oil also causes similar alterations to spike oil, but renders the lavender oil less soluble. 

Latandula Slotc/ias is the herb knowo as tiomtro ianto (holy rosemary) by he Spaniards. The esscutial oil is very similar io odour to that of Lavandula dfutata, resembling rQ emary rather than lavender. 

Rosemary oil of excelleoL quality is also produced in considerable quantity in southern Tunis, notably in the Bled. The Tunisian oil Is Far suiter than Spanish oil, aJlhougb perhaps not quite su fine as the heat French distillates. 

Bornyl Acetate.—The acetic acid ester is the most important of the series. It is a constituent of pine-needle and rosemary oils, and has a most fragrant and refreshing odour. It is prepared artificially by the action of acetic anhydride on borneol, in the presence of sodium acetate, or by the condensation of borneol with glacial acetic acid in the presence of a small amount of a mineral acid. It is absolutely necessary in the reproduction of any pine odour. It is a crystalline body, crystallising from peDroleum ether in rhombic hemihedric crystals melting at 29°. The optical activity depends on that of the borneol from which it has been prepared. It has the following characters —... 

Rosmarin, m. rosemary, -ol, n. rosemary oil. Rosolsaure, /. rosolic acid. 

It was the first cocktail in what Mr. Adams called a collection of herbaceous drinks, a line including thyme, basil, tarragon and rosemary cocktails that are featured in a separate section on a spedalty-drink menu. 

Nowadays, consumers would like those antioxidants present in food products not only to stabilise food lipids, but also to be absorbed through the intestinal wall and protect the lipids of blood plasma against oxidation. This effect is relatively evident in the case of tocopherols (which are liposoluble) or ascorbic acid (which is hydrophilic), but much less evidence is available on antioxidants of medium polarity, such as flavonoids, rosemary oleoresins or green or black tea catechins. 

TROJAKOVA L, REBLOVA z and poKORNY J (2000) Degradation of tocopherols in rapeseed oil with rosemary extract under different conditions , Czech J Food Sci, 18 (Spec) 175-6. 

Spices Rosemary (1000 ppm of extract with 0.92 mmol/g total phenols) Rosemary (200 ppm of extract with 0.92 mmol/g total phenol) Dried chicken meat for soup powder (up to 1000 ppm is acceptable sensorically) Potato flakes for mashed potatoes (up to 200 ppm is acceptable sensorically) Rosemary extract gave better protection than extracts of tea, grape skin or coffee Rosemary extract gave better protection than extracts of green tea, grape skin or coffee Nissen et al., 2000 Nissen et al., 2002... 

CHANG s s, osTRic-MATiJASEVic B, HSIEH o A L and HUANG c L (1977) Natural antioxidants from rosemary and sage, J Food Sci, 42 (4), 1102-6. 

CHEN z-Y, WANG L Y, CHAN p T, ZHANG z, CHUNG H Y and LIANG c (1998) Antioxidative activity of green tea catechin extract compared with that of rosemary extract, JAOCS, 75 (9), 1141-5. 

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