Sage, antioxidant

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

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. 

In the investigated teas the lowest content of antioxidants is in cumin tea, the highest in sage tea, followed by green and black tea. 

Salvia miltiorhiza Bunge. Tan Seng (Red-rooted sage) (root) Tanshinone, cryptotanshinone, isocryptotanshinone, miltirone, tanshinol, salviol, acetylsalicylic acid 33.226.235,428,429 Treat angina pectoris, cerebral atherosclerosis, diffusive intravascular clotting, thrombophlebitis, antioxidant. 

The antioxidant activity of rosemary and sage (leaves and extracts) were most effectively investigated [96,97], Traditional extracts of spices and herbs are obtained by steam distillation (essential oil) or by extracting the botanical with solvents such as alcohol, hexane, or acetone, and removing the solvents by evaporation. The SFE process for production of the inherent natural antioxidants is now the most gentle and effective method [70],... 

In the year 1952, Chipault et al. mentioned that rosemary and sage have the best antioxidant activities, followed by oregano, thyme, clove, allspice and black pepper [28], By using the CO2 extraction the camosolic acid, the most effective substance in this respect, can be enriched to high concentrations. 

Rosemary and sage have been shown to have effective antioxidant properties. The extracts in the past have been of strong odor and bitter taste and thus unsuited for use in most food products. However, solvent extraction procedures have been developed to produce purified antioxidants fiom rosemary and sage. 

The abietane diterpene carnosic acid (89), a derivative of ferruginol, is found in the popular Labiatae herb, sage and rosemary and is considered a precursor of other diterpenoid constituents in the herb [20,21]. Wenkert et al [22] have established the structure of carnosic acid (89). Carnosic acid (89) and related diterpenes such as camasol (90) and rosemanol (91) Fig. (11) possess powerful antioxidant activities [23] but carnosic acid (89) is the most powerful potency among these diterpenes. Carnosic acid (89)... 

Baratta, M.T., Dorman, H.J.D., Deans, S.G., Biondi, D.M. and Ruberto, G. (1998) Chemical composition, antimicrobial and antioxidative activity of laurel, sage, rosemary, oregano and coriander essential oils. Journal of Essential Oil Research 1 0(6), 61 8-627. 

Wade et al. (1986) reported that BHA and BHT were effective in retarding oxidation of anhydrous milk fat but DL-a-tocopherol acted as a pro-oxidant. Natural antioxidants in betel and curry leaves have also been reported to retard oxidation of anhydrous milk fat (Sharma, 1981 Parmer and Sharma, 1986). Amr (1991) reported that turmeric and wheat grits were as effective as BHA and BHT in controlling oxidative rancidity in sheep s anhydrous milk fat for up to 4 months. However, rosemary, sage, rue and fennel exerted pro-oxidant effects. Quercetin and rutin are reported to be efficient antioxidants in butter (Eriksson, 1987). 

Natural antioxidants are present in many spices and herbs (Lacroix et al. 1997 Six 1994). Rosemary and sage are the most potent antioxidant spices (Schuler 1990). The active principles in rosemary are car-nosic acid and camosol (Figure 11-3). Anti-... 

Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), ascorbyl palmitate, and tertiary-butyl-hydroquinone (TBHQ), are used in soybean cooking oils and frying fats (230). These antioxidants are typically added at 0.01% for one antioxidant and 0.02% total for two or more. Natural antioxidants, derived from sage, rosemary, and green tea, are increasingly popular because of consumer preferences for natural food ingredients (231). 

Antioxidants derived from sage, rosemary, and green tea are becoming more popular because they are from natural sources (76-78). In addition, the antioxidants from these sources show a greater thermal stability than the synthetic antioxidants, particularly in meat products. However, they do impart flavors and colors to the product in which they are used. 

Dapkevicius et al. (1998) compared yields and antioxidant activities of four different extracts from rosemary and sage leaves an acetone, a water extract (both from deodorized plant material), and an acetone and SFC C02 extract (both from nondeodorized plant material). The yields (g per kg dry matter) ranged from 50.2 for the SFC C02 to 90.8 for the water extract from deodorized plant material. High antioxidant activity was found for the SFC C02 and the acetone extracts, but low activity was determined for all water extracts. This emphasizes the importance of camosol and carnosic acid that are extracted from leaves with water-ethanol solvent... 

The accessibility of natural phenolic compounds has opened up the intriguing possibility that one could apply these compounds in foods, cosmetics, and other lipid-containing systems. Rosemary and sage are well known for the highest antioxidant activity among herbs, and their extracts are used in foods because of the strong antioxidant properties. 

Of particular relevance for the application of antioxidant extracts from rosemary and sage, are meat products. 

Madsen and Bertelsen (1995) reviewed the antioxidant activities of rosemary and sage extracts in meat products (Table 6.3) measured by the inhibition of thiobar-bituric acid reactive substances (TBARS). In lard and meat products, rosemary and sage display the highest activity among other herbs. However, in oil-in-water emulsion, other spices such as clove, mace, turmeric and cinnamon are more effective. 

The strong antioxidant activity of plant material from rosemary and sage leaves compared to other herbs was already recognized by Chipault et al. (1952). The antioxidant properties of rosemary and sage are extensively documented and well related to the phenolic diterpenes. 

For powdered sage, antilisterial effects were at a concentration of 0.7-1%, resulting in a strong decrease of the population within 1 to 14 days at 4°C in broth (Hefnawy et al., 1993 Ting and Deibel, 1992). The highest antilisterial activities were found for rosemary among 18 spices. Antioxidant extracts of rosemary (0.3-0.5%) were effective, whereas 1% oil was ineffective (Pandit and Shelef, 1994). 

Cuvelier, M.-E., Berset, C. and Richard, H. 1994. Antioxidant constituents in sage (Salvia officinalis). J. Agr. Food Chem. 42 665-669. 

The natural spice extracts from rosemary and sage are not regulated as antioxidants. However, they are GRAS (Generally Recognized As Safe), approved as spice extracts and they have to be declared as such. 

Fig. 3.67 Natural antioxidant components in rosemary and sage extracts...

The effectiveness of the two natural antioxidants rosemary and sage increases with the content of the active phenolic diterpenes [2-3]. New and improved extraction techniques based on supercritical C02-extraction (see chapter 2.1.2) resulted not only in concentrated and very active, but also in well desodourized and almost neutral tasting antioxidants. 

DHT levels. Like many sages, white sage is a strong antioxidant, antibacterial, and antiinflammatory agent. White sage tea is an intense-tasting beverage. 

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