Rosmarinic acid contents in putative natural food preservatives

• Main Author: Carocho, Márcio
• Publication Date: 2017
• Other Authors: Barros, Lillian, Ferreira, Isabel C.F.R.
• Language: eng
• Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
• Download full: http://hdl.handle.net/10198/15717

Rosmarinic acid is one of the main constituents of the only allowed food preservative extract within the European Union, Rosemary Extract (E392) [1, 2]. This additive is extracted from rosemary (Rosmarinus officinalis L.) leaves and stems. Thousands of plants have been screened for suitability to be used as preservatives in the food industry, and although many are hypothetically suitable, some authors refer sage and oregano, as potential future approved extracts, given their similarity with rosemary, in terms of chemical composition [3]. As previously mentioned, rosmarinic acid is the most abundant phenolic compound in rosemary extract, along with carnosol and carnosic acid, which are diterpenes [1]. Thus, most of its antioxidant and preserving capacity are related to this molecule [4]. In this study, the authors screened rosemary aqueous extract obtained by infusions along with other plant species that are candidates to be approved for use in the near future, namely oregano (Origanum vulgare L.), sage (Salvia officinalis L.) and basil (Ocimum basilicum L.) in order to verify the quantities of rosmarinic acid. Rosmarinic acid content was determined by using High Performance Liquid Chromatography coupled to a Diode Array Detector and an Electrospray Ionization Mass Spectrometer (HPLC-DAD-ESI/MS). Overall, the highest amount of rosmarinic acid was detected in the rosemary extract (43±1 mg/g of lyophilized infusion), followed by sage (36±2 mg/g). Basil and oregano showed a lower content, 22.23±0.01 and 20.5±0.7 mg/g, respectively. The benefits and bioactivities of these three aromatic plants are quite vast and have been described in recent scientific literature, and they do not pose any type of toxicity, given their use in culinary preparations all over the world for many centuries [5, 6]. This work proves that there are other natural extracts that can be used as food additives similarly to rosemary extract, and further diversify the offer of natural preservative extracts in the European market.