Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives
Аутори
Micić, DarkoÐurović, Saša
Riabov, Pavel
Tomić, Ana
Šovljanski, Olja
Filip, Snežana
Tosti, Tomislav
Dojčinović, Biljana
Božović, Rade
Jovanović, Dušan
Blagojević, Stevan
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils..., which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
Кључне речи:
Biological activity / Chemical composition / DSC / Gastronomical perspectives / Rosemary essential oilИзвор:
Foods, 2021, 10, 11, 2734-Издавач:
- MDPI
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200051 (Институт за општу и физичку хемију, Београд) (RS-MESTD-inst-2020-200051)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200134 (Универзитет у Новом Саду, Технолошки факултет) (RS-MESTD-inst-2020-200134)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200168 (Универзитет у Београду, Хемијски факултет) (RS-MESTD-inst-2020-200168)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200026 (Универзитет у Београду, Институт за хемију, технологију и металургију - ИХТМ) (RS-MESTD-inst-2020-200026)
DOI: 10.3390/foods10112734
ISSN: 2304-8158
WoS: 000726651200001
Scopus: 2-s2.0-85119066705
Институција/група
IHTMTY - JOUR AU - Micić, Darko AU - Ðurović, Saša AU - Riabov, Pavel AU - Tomić, Ana AU - Šovljanski, Olja AU - Filip, Snežana AU - Tosti, Tomislav AU - Dojčinović, Biljana AU - Božović, Rade AU - Jovanović, Dušan AU - Blagojević, Stevan PY - 2021 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/4869 AB - Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains. PB - MDPI T2 - Foods T1 - Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives VL - 10 IS - 11 SP - 2734 DO - 10.3390/foods10112734 ER -
@article{ author = "Micić, Darko and Ðurović, Saša and Riabov, Pavel and Tomić, Ana and Šovljanski, Olja and Filip, Snežana and Tosti, Tomislav and Dojčinović, Biljana and Božović, Rade and Jovanović, Dušan and Blagojević, Stevan", year = "2021", abstract = "Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.", publisher = "MDPI", journal = "Foods", title = "Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives", volume = "10", number = "11", pages = "2734", doi = "10.3390/foods10112734" }
Micić, D., Ðurović, S., Riabov, P., Tomić, A., Šovljanski, O., Filip, S., Tosti, T., Dojčinović, B., Božović, R., Jovanović, D.,& Blagojević, S.. (2021). Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives. in Foods MDPI., 10(11), 2734. https://doi.org/10.3390/foods10112734
Micić D, Ðurović S, Riabov P, Tomić A, Šovljanski O, Filip S, Tosti T, Dojčinović B, Božović R, Jovanović D, Blagojević S. Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives. in Foods. 2021;10(11):2734. doi:10.3390/foods10112734 .
Micić, Darko, Ðurović, Saša, Riabov, Pavel, Tomić, Ana, Šovljanski, Olja, Filip, Snežana, Tosti, Tomislav, Dojčinović, Biljana, Božović, Rade, Jovanović, Dušan, Blagojević, Stevan, "Rosemary essential oils as a promising source of bioactive compounds: Chemical composition, thermal properties, biological activity, and gastronomical perspectives" in Foods, 10, no. 11 (2021):2734, https://doi.org/10.3390/foods10112734 . .