Rosemary is a common spice and herbal plant that has been used as a seasoning and herb since ancient times. The carnosic acid in rosemary is one of the valuable components of this plant.
Carnosic acid (CA) is a fat-soluble natural antioxidant. In terms of stabilizing oils, its antioxidant effect is far superior to synthetic antioxidants.
CA mainly performs antioxidant activities through the hydrogen atom transfer (HAT) mechanism. The antioxidant activity of CA comes from two phenolic hydroxyl groups. The two phenolic hydroxyl groups at C7(O15) and C8(O18) are the most active. The antioxidant activity of O(18)-H is higher than that of O(15)-H.
CA molecules provide active hydrogen on O(18)-H and O(15)-H, eventually forming a stable quinoid structure and terminating the OA radical reaction. Overall, carnosic acid is an excellent antioxidant that can effectively inhibit the oxidation of OA.
Carnosic acid can be used in oils and fat-containing foods to slow down the oxidation rate of oils or oil-containing foods, extend the storage time of food, and can also be used as a flavoring agent for meat.
In Japan, rosemary extract is used in high-temperature fried foods to prevent oxidation, and can also be used in frozen foods to suppress fishy smells.
For example, in Europe, rosemary extract is also used to prevent the oxidation of ham and sausage products.
Wholesale Carnosic Acid Powder
Our company uses high-performance liquid chromatography (HPLC) method, combined with evaporative light scattering detector (ELSD) or DAD detector, to efficiently and accurately detect the content of carnosic acid for customer review.
After years of research, advanced chromatographic separation technology was used to successfully separate high-purity carnosic acid and rosmarinic acid, which are used in pharmacological and clinical experiments and are widely used in the pharmaceutical, health care and daily chemical industries.
Reference
[1].Degradation study of carnosic acid, carnosol, rosmarinic acid, and rosemary extract (Rosmarinus officinalis L.) assessed using HPLC.
