Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol

Anu I. Hopia, Shu Wen Huang, Karin Schwarz, J. Bruce German, Edwin N. Frankel

Research output: Contribution to journalArticle

131 Citations (Scopus)

Abstract

The effect of oxidizing lipid substrate on the antioxidant activity of carnosol and carnosic acid were evaluated in bulk and emulsified systems. In bulk methyl linoleate, carnosic acid was a better antioxidant than carnosol on the basis of conjugated diene hydroperoxide formation, and both were more active than α-tocopherol. However, in linoleic acid carnosol was more active than carnosic acid. In bulk corn oil triglycerides, α-tocopherol exhibited the most antioxidant activity followed by carnosic acid and carnosol. In all emulsified systems, α-tocopherol consistently exhibited more antioxidant activity than carnosol and carnosic acid. In mixtures, carnosol decreased and carnosic acid increased the oxidative stability of α-tocopherol in corn oil. During oxidation carnosic acid and carnosol are converted to unknown compounds which exhibit antioxidant activity. The type and polarity of the lipid system used as a model substrate significantly affect the antioxidant activity of carnosol and carnosic acid.

Original languageEnglish (US)
Pages (from-to)2030-2036
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume44
Issue number8
StatePublished - Aug 1996

Fingerprint

Tocopherols
rosemary
tocopherols
Antioxidants
antioxidant activity
Lipids
acids
lipids
Corn Oil
corn oil
carnosol
salvin
Linoleic Acid
Substrates
hydroperoxides
oxidative stability
Hydrogen Peroxide
linoleic acid
Triglycerides
triacylglycerols

Keywords

  • α-tocopherol
  • Antioxidants
  • Carnosic acid
  • Carnosol
  • Corn oil
  • Emulsion
  • Linoleic acid
  • Methyl linoleate
  • Oil
  • Synergism

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol. / Hopia, Anu I.; Huang, Shu Wen; Schwarz, Karin; German, J. Bruce; Frankel, Edwin N.

In: Journal of Agricultural and Food Chemistry, Vol. 44, No. 8, 08.1996, p. 2030-2036.

Research output: Contribution to journalArticle

Hopia, Anu I. ; Huang, Shu Wen ; Schwarz, Karin ; German, J. Bruce ; Frankel, Edwin N. / Effect of Different Lipid Systems on Antioxidant Activity of Rosemary Constituents Carnosol and Carnosic Acid with and without α-Tocopherol. In: Journal of Agricultural and Food Chemistry. 1996 ; Vol. 44, No. 8. pp. 2030-2036.
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