Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes.

@article{Schwarz1992AntioxidativeCO,
  title={Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes.},
  author={Karin Schwarz and Waldemar Ternes and E Schmauderer},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1992},
  volume={195 2},
  pages={104-7}
}
The concentration of phenolic diterpenes in commercially available extracts of Rosmarinus officinalis (rosemary) determined by HPLC with electrochemical detection ranged from 2.8 to 22.5%. Antioxidant activity of extracts under simultaneous storage and thermal stress depended directly on the concentration of phenolic diterpenes. Differences in rates of… CONTINUE READING