Antioxidant effect rosemary ( Rosmarinus officinalis L.) and oregano ( Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

• Published in: Meat science Vol. 81; no. 2; pp. 410 - 417
• Main Authors: Hernández-Hernández, E., Ponce-Alquicira, E., Jaramillo-Flores, M.E., Guerrero Legarreta, I.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-02-2009; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: antioxidant activity; Antioxidants; Aroma and flavouring agent industries; batters; Biological and medical sciences; carnosic acid; carnosol; chemical composition; essential oils; food additives; Food industries; free radicals; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Meat batter; meat emulsions; natural additives; Oregano; Origanum vulgare; Phenol compounds; phenols; plant extracts; polyphenols; pork; Rosemary; rosmarinic acid; Rosmarinus officinalis; thiobarbituric acid-reactive substances; Antioxidants; Meat batter; Rosemary; Oregano; Phenol compounds; Meat emulsion; Spice; Meat product; Extract; Antioxidant; Phenol; Labiatae; Dicotyledones; Angiospermae; Rosmarinus officinalis; Phenols; Spermatophyta; Pork
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.09.004

Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (
Rosmarinus officinalis L.) and oregano leaves (
Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters. Extracts were obtained by maceration with ethanol and reflux with chloroform. Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately. These extracts also showed the highest antioxidant capacity, possibly due to the presence of high concentrations of carnosic acid and carnosol and unidentified active compounds. However, ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. The antioxidant effect of the studied extracts depends, not only on the concentration of phenol compounds (rosmarinic acid, carnosol and carnosic acid), but also on the extraction method and solvent.