Scopus
Rosemary species: a review of phytochemicals, bioactivities and industrial applications
South African Journal of Botany · Aralık 2022
Makale Bilgileri
DergiSouth African Journal of Botany
Yayın TarihiAralık 2022
Cilt / Sayfa151 · 3-18
Scopus ID2-s2.0-85116726825
Özet
Rosemary (Rosmarinus officinalis) originated in the Mediterranean region, but, due to its adaptive nature, can be readily grown across the world. It contains many bioactive phytochemical moieties, especially polyphenols. Rosemary is used as a flavoring agent, spice condiment, and preservative. Recent studies have shown that rosemary natural extracts have bioactive properties such as antifungal, antibacterial, antioxidant, and anti-inflammatory. Rosemary can withstand dry spells, warm conditions and thrive across many soil textures. Carnosic acid is now a well-known compound that is the main component of rosemary. The key components that were extracted from rosemary consisted of cirsimaritin, diosmin, and genkwanin. Rosmarinic acid in the form of carnosol and carnosic acid possesses significant antioxidant properties. Oil analysis revealed the presence of six monodominant and six intermediate chemotypes. Monoterpenes were dominant in rosemary oil composition across all seasons. Bioclimatic factors, including the temperature of the habitat, were found to be a biogenetic factors leading to differentiation in populations. The phenolic contents are reported to vary depending upon processing and agronomical properties. The major active ingredients are lipophilic compounds (carnosic acid and carnosol). Rosemary extracts are also reported to have volatile compounds that confer a unique flavor, color and aroma. Oleanolic acid is endowed with antiviral, antioxidative, and antiproliferative properties vis-à-vis protection against oxidative apoptosis. Ursolic acid helps to prevent cancer. This review provides a comprehensive overview of rosemary species cultivation, bioactive compounds, health benefits, and applications in the food industry. Rosemary was reported to enhance the levels of antioxidant enzymes. Although the current demand in the food industry is to reduce or eliminate the use of synthetic food additives, rosemary oil and extracts can help to meet that demand. This review provides a comprehensive overview of rosemary species cultivation, bioactive compounds, health benefits, and applications in the food industry.
Yazarlar (18)
1
Ejaz Aziz
2
Riffat Batool
3
Wasim Akhtar
4
Tasmeena Shahzad
5
Ayesha Malik
6
Muhammad Ajmal Shah
ORCID: 0000-0003-3471-184X
7
Shabnoor Iqbal
8
Abdur Rauf
ORCID: 0000-0003-2429-5491
9
Gokhan Zengin
ORCID: 0000-0001-6548-7823
10
Abdelhakim Bouyahya
ORCID: 0000-0001-9317-1631
11
Maksim Rebezov
12
Nalok Dutta
13
Muhammad Usman Khan
14
Mars Khayrullin
15
Maria Babaeva
16
Andrey Goncharov
17
Mohammad Ali Shariati
ORCID: 0000-0001-9376-5771
18
Muthu Thiruvengadam
Anahtar Kelimeler
drug delivery
food industry
phytochemicals compounds
Rosemary
Kurumlar
Faculté des Sciences Rabat
Rabat Morocco
GDC Khanpur
Haripur Pakistan
Government College University
Faislabad Pakistan
Konkuk University
Seoul South Korea
Moscow State University of Technologies and Management
Moscow Russian Federation
PMAS-Arid Agriculture University Rawalpindi
Rawalpindi Pakistan
Prokhorov General Physics Institute of the Russian Academy of Sciences
Moscow Russian Federation
Quaid-i-Azam University
Islamabad Pakistan
Selçuk Üniversitesi
Selçuklu Turkey
University of Agriculture, Faisalabad
Faisalabad Pakistan
University of Azad Jammu and Kashmir
Muzaffarabad Pakistan
University of Swabi
Swabi Pakistan
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Moscow Russian Federation
Washington State University Pullman
Pullman United States
Metrikler
26
Atıf
18
Yazar
4
Anahtar Kelime