Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives
Rosemary (<i>Rosmarinus officinalis</i> L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. There...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2734 |
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| author | Darko Micić Saša Đurović Pavel Riabov Ana Tomić Olja Šovljanski Snežana Filip Tomislav Tosti Biljana Dojčinović Rade Božović Dušan Jovanović Stevan Blagojević |
| author_facet | Darko Micić Saša Đurović Pavel Riabov Ana Tomić Olja Šovljanski Snežana Filip Tomislav Tosti Biljana Dojčinović Rade Božović Dušan Jovanović Stevan Blagojević |
| author_sort | Darko Micić |
| collection | DOAJ |
| description | Rosemary (<i>Rosmarinus officinalis</i> L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains. |
| first_indexed | 2024-03-10T05:29:36Z |
| format | Article |
| id | doaj.art-7a3f61f67a1345f68e71bea91fc35296 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:36Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7a3f61f67a1345f68e71bea91fc352962023-11-22T23:21:12ZengMDPI AGFoods2304-81582021-11-011011273410.3390/foods10112734Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical PerspectivesDarko Micić0Saša Đurović1Pavel Riabov2Ana Tomić3Olja Šovljanski4Snežana Filip5Tomislav Tosti6Biljana Dojčinović7Rade Božović8Dušan Jovanović9Stevan Blagojević10Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, SerbiaInstitute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, SerbiaFederal State Budgetary Scientific Institution GOSMETODCENTR, Lusinovskaya 51, 115093 Moscow, RussiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaTechnical Faculty “Mihajlo Pupin” Zrenjanin, University of Novi Sad, Djure Djakovica bb, 23000 Zrenjanin, SerbiaFaculty of Chemistry, University of Belgrade, Studentski trg 12, 11158 Belgrade, SerbiaInstitute of Chemistry, Technology and Metallurgy—National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, SerbiaFaculty for Hotel and Tourism Management in Vrnjačka Banja, University of Kragujevac, Vojvodjanska ulica bb, 36210 Vrnjačka Banja, SerbiaFaculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovica 8, 21000 Novi Sad, SerbiaInstitute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, SerbiaRosemary (<i>Rosmarinus officinalis</i> L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.https://www.mdpi.com/2304-8158/10/11/2734rosemary essential oilgastronomical perspectiveschemical compositionbiological activityDSC |
| spellingShingle | Darko Micić Saša Đurović Pavel Riabov Ana Tomić Olja Šovljanski Snežana Filip Tomislav Tosti Biljana Dojčinović Rade Božović Dušan Jovanović Stevan Blagojević Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives Foods rosemary essential oil gastronomical perspectives chemical composition biological activity DSC |
| title | Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives |
| title_full | Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives |
| title_fullStr | Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives |
| title_full_unstemmed | Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives |
| title_short | Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives |
| title_sort | rosemary essential oils as a promising source of bioactive compounds chemical composition thermal properties biological activity and gastronomical perspectives |
| topic | rosemary essential oil gastronomical perspectives chemical composition biological activity DSC |
| url | https://www.mdpi.com/2304-8158/10/11/2734 |
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