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Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive

1
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
2
Korea Food Research Institute, Wanju-gun 55365, Korea
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Antioxidants 2019, 8(3), 76; https://doi.org/10.3390/antiox8030076
Received: 11 March 2019 / Revised: 22 March 2019 / Accepted: 23 March 2019 / Published: 26 March 2019
(This article belongs to the Special Issue Antioxidant Activity of Polyphenolic Plant Extracts)
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Abstract

Antioxidants are used to prevent the oxidation of foods. When used for food additive purposes, the dosage should be regulated and the functionality evaluated to ensure stability. In this study, we performed a method validation for the quantitative analysis of rosemary extract residues and evaluated the antioxidant activity of rosemary extract in food matrices. The validated method was able to determine rosemary extract under the optimized high-performance liquid chromatography-photodiode array (HPLC-PDA) conditions. Furthermore, the antioxidant activity was evaluated by peroxide value, acid value, and in terms of the residual antioxidant levels in lard oil. For HPLC-PDA analysis, the limit of detection and quantification of rosemary extracts was ranged from 0.22 to 1.73 μg/mL, 0.66 to 5.23 μg/mL and the recoveries of the rosemary extracts ranged from 70.6 to 114.0%, with relative standard deviations of between 0.2% and 3.8%. In terms of antioxidant activity, carnosic acid performed better than carnosol. Furthermore, by evaluation of the residual antioxidant level using HPLC, we found that carnosic acid is more stable in lard oil than carnosol. These results indicate that rosemary extract can be used as an antioxidant and that the analytical method is suitable for the determination of rosemary extract in various food samples. View Full-Text
Keywords: rosemary extracts; method validation; antioxidant activity; HPLC; food matrices rosemary extracts; method validation; antioxidant activity; HPLC; food matrices
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Choi, S.-H.; Jang, G.-W.; Choi, S.-I.; Jung, T.-D.; Cho, B.-Y.; Sim, W.-S.; Han, X.; Lee, J.-S.; Kim, D.-Y.; Kim, D.-B.; Lee, O.-H. Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive. Antioxidants 2019, 8, 76.

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