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J Food Sci. 2015 Apr;80(4):C711-7. doi: 10.1111/1750-3841.12837. Epub 2015 Mar 21.

Antioxidant activity and sensory evaluation of a rosmarinic acid-enriched extract of Salvia officinalis.

Author information

1
United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A.

Abstract

An extract of Salvia officinalis (garden sage) was prepared using supercritical carbon dioxide (SC-CO2 ) extraction, followed by hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid (RA), which has shown promising health benefits in animals. The extract contained RA at a concentration of 28.4 mg/g, representing a significant enrichment from the RA content in sage leaves. This extract was incorporated into oil-in-water emulsions as a source of lipid antioxidants and compared to emulsions containing pure rosmarinic acid. Both treatments were effective in suppressing lipid oxidation. The extract was evaluated by a trained sensory panel in a tea formulation. While the panel could discriminate among extract-treated and control samples, panelists demonstrated high acceptability of the sage extract in a tea.

KEYWORDS:

S. officinalis; SC-CO2 extraction; antioxidant; emulsion; sensory evaluation

PMID:
25808312
DOI:
10.1111/1750-3841.12837
[Indexed for MEDLINE]

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