Spices rosemary

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... 

Spices (rosemary, sage, thyme) contain considerable amounts of flavonols and flavones, mainly in the glycoside form (154). Thus, phenolic analyses in spices were often considered in order to determine the optimum time for plant collection to give maximum flavonoid contents and for health benefits (154,155). Flavonoids (naringin, luteolin, apigenin, and chrysoeriol) were extracted from spices using a percolation process at room temperature with solvents (MeOH and EtOAc), and HPLC analysis was carried out (155). 

ROSEMARY The spice rosemary, Rosmarini folium, is the dried leaves of Rosmarinus officinalis L, family Lamiaceae, which is an evergreen shrub in the Mediterranean region. The leaves contain volatile oil, Rosmarini aetheroleum (1-2.5%) with a- and j -pinene, cineole, borneol and camphor (10-20% of the oil). 

Vallverdu-Queralt, A., J. Regueiro, M. Martmez-Huelamo, J. F. Rinaldi Alvarenga, L. Neto Leal, and R. M. Lamuela-Raventos. 2014. A comprehensive study on the phenolic profile of widely used culinary herbs and spices Rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chem. 154(l) 299-307. 

A small evergreen shrub with thick aromatic, linear leaves up to about 2 m high native to the Mediterranean region, cultivated worldwide (California, England, France, Spain, Portugal, Morocco, China, etc.). Part used is the dried leaf, which supplies the spice. Rosemary oil is prepared by steam distillation of the fresh flowering tops. Major oil-producing countries include Spain, France, and Tunisia. 

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

Synthetic analogues or derivatives of a-tocopherol which have better antioxidant properties can be introduced. Many natural antioxidants such as flavonols, flavones, tea leaf catechins, rosemary antioxidants and spice extracts have been reported to be more active than BHA, BHT or the tocopherols in model systems. The food applications of these compounds need to be explored further. 

In the search for environmentally benign chemicals that might deter birds such as starlings, crows, or pigeons from roosting en masse, spices and herbs such as rosemary, cumin, and thyme look promising. In some experiments, the birds feet were immersed in oil extracts of the spices. Starlings also avoided perches treated with starch mixes of (R)-limonene, (S)-limonene, (3-pinene, or methiocarb. The first three occur in rosemaiy, cumin, and thyme (Clark, 1997). 

The enantiomeric differentiation of linalool is useful in the quality control of essential oils and oleoresins, as it was found to provide an important indication of the authenticity of many herbs and spices. The enantiomeric composition of linalool has been determined in many essential oils, including basil, bergamot, rosemary, lavandin, lavender, balm, coriander, mace. Pelargonium, rose, Cymbopogon, lemon, mandarin, Osman-thus, davana, jasmine, Lippia alba and orange, as well as in many fruit... 

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],... 

Spices cardamom, cinnamon, rosemary, sage, turmeric... 

Several spices possess antioxidative properties — a turmeric extract (curcuminoid), a hexane extract of rosemary, and the a-tocopherol-supplemented capsicum pigment exhibit their antioxidative effects in vivo by dietary supplementation. Turmeric extract has demonstrated the ability to reduce liver triacylglycerol deposition as well as cholesterol. 

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-... 

From ancient times i qp until modem days herbs and spices have played a dynamic role in our daily lives. When we clean our teeth in the early morning with toothpaste we encounter mint oils. When we wash our bodies and clothes with soaps and detergents we find the essences of rosemary and lavender. At midday and in the evening on the dinner table the smells of spices elevate the appetite. More people than ever are discovering the secrets of great cuisine which rely heavily on herbs and spices. In addition... 

Herbs and Spices Celtic sea salt Himalayan salt Fresh and dried herbs basil, cilantro, oregano, parsley, rosemary, sage, thyme, etc. Cayenne pepper Curry powder Nutmeg Table salt Vanilla ... 

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. 

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). 

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. 

Rosemary (Rosmarinus ojficinalis) has long been used as a hair wash. This aromatic spice improves circulation to the scalp, removes dandruff and sebum accumulations and leaves the hair clean, fragrant, and shiny. 

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