China
Africa
Explore chapters and articles related to this topic
Spray Drying of Herbs
Published in M. Selvamuthukumaran, Handbook on Spray Drying Applications for Food Industries, 2019
R. Shalini, S. Induja, M. Selvamuthukumaran
Rosemary, scientifically known as Lamiaceae, is widely cultivated in several countries. It’s a culinary herb used for flavoring several food products. Beyond flavor it is also used in the preparation of herbal tea extracts using the diffusion process. The leaves contain natural antioxidants, which have immensely positive health effects. It is also used to enhance the shelf stability of food products. It has many bioactive properties, e.g., antibacterial (Bozin, 2007), anticancer (Yesil-Celiktas, 2010), antidiabetic (Bakirel et al., 2008), anti-inflammatory, antinociceptive (Nogueira de Melo, 2011), and antioxidant activities (Bakirel et al., 2008). The essential oil obtained from the rosemary leaves is the source of raw material for the flavor and the fragrance industries.
Application of a binary mixture of bio-extract on organic cotton fabric
Published in The Journal of The Textile Institute, 2022
M. Janarthanan, Subrata Das, M. Jayapradeep, S. SumaiyaZainab, S. Venkatesh
Rosmarinus officinalis is commonly termed as Rosemary. It is an evergreen, perennial shrub, of the Lamiaceae family. It is also known for its exclusive aromatic odour. The plant height of rosemary is 1 m to 2 m with its erect stems dividing into many numerous branches that are ash-colored and scaly bark. Its leaves are about 3.5 cm long and 4 mm wide which appear dark green on the topside and pale grey-green on the underside. The native region of this plant is the Mediterranean region. The phytochemical compounds present in rosemary are flavonoids, phenolics, oleanolic acid, carnosol, ursolic acid, and terpenoids (GemaNieto et al., 2018; Mena et al., 2016).
Physical–chemical investigation of the oxidation reaction of biodiesel during storage in contact with carbon steel and 1020 steel in the presence of natural rosemary extract
Published in Biofuels, 2022
Gabriel Benassi Messias, Letícia Thaís Chendynski, Ana Carolina Gomes Mantovani, Fábio Antonio Cajamarca Suquila, César Ricardo Teixeira Tarley, Ivanira Moreira, Dionisio Borsato
The induction periods and kinetic and thermodynamic parameters of all biodiesel samples containing alloys of carbon steel and 1020 steel were determined and compared with and without the presence of natural rosemary extract which has antioxidant properties. The carbon steel alloy proved to be more advisable for biodiesel storage, since among the alloys it presented the highest oxidative stability and the best physicochemical parameters. The natural extract of rosemary presents itself as a good natural antioxidant for biodiesel, since even after 6 months of analysis it was able to confer oxidative stability above 8 hours as established by the standard EN 14112.
Rosemary oil low energy nanoemulsion: optimization, µrheology, in silico, in vitro, and ex vivo characterization
Published in Journal of Biomaterials Science, Polymer Edition, 2022
Nupur Vasdev, Mayank Handa, Prashant Kesharwani, Rahul Shukla
Rosemary oil belongs to the class of stimulating essential oils. As per the literature records, extract of rosemary has been declared effective and safe by European Union (EU) as a natural antioxidant for food preservation [9]. As per the pharmacological studies, rosemary oil exhibits anticancer, antibacterial, anti-inflammatory, antioxidant, antinociceptive, antithrombotic, improving cognitive deficits, antiulcerogenic, hepatoprotective, and antidiuretic properties [10,11]. Rosemary oil is reported to have properties of memory enhancement, cognitive decline in Alzheimer’s disease [12,13]. Various researchers and coworkers reported about the pharmacological effects of rosemary oil with concentration-dependent attenuation of neurodegenerative disorders. The randomized clinical studies were done on a selective group of participants. In this study, coadministration of rosemary oil with lemon oil in the morning followed by coadministration of orange and lemon oil in the evening was done. These studies suggest improvement in cognitive functions due to aromatherapy [14]. In another clinical study, 20 healthy volunteers were administered with 1,8-cineole obtained from rosemary oil and reported improvement in mood swings and cognitive functions. In a preclinical investigation, rats were exposed to a subchronic dose (200 mg/kg) of Rosmarinus officinalis, and improved memory functionalities in comparison to scopolamine-induced model were observed [15]. The main components of rosemary oil are camphor, α-pinene, 1,8-cineole, α-terpineol, camphene, and borneol. Encapsulation of existing therapeutics along with natural oils provides an additional therapeutic potential and advantage over the conventional therapy. Some preclinical and clinical investigations provide a strong concept of proof about rosemary oil in enhancing the memory and cognitive functions [16–19].