Journal
FOOD CHEMISTRY
Volume 344, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128674
Keywords
Rosmarinus officinalis L.; Antibacterial activity; UPLC-Orbitrap-MS/MS; Isolation and identification
Funding
- Key projects of the Beijing Natural Sciences Foundation
- Beijing Municipal Education Committee [KZ201811417049]
- Scientific Research Common Program of Beijing Municipal Commission of Education [KM201911417014, KM202011417014]
- Innovation Platform for the Development and Construction of Special Project of Key Laboratory for Tibet Plateau Phytochemistry of Qinghai Province [2019-ZJ-Y19]
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University [SWHX202005]
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The polar fraction of rosemary exhibited stronger antibacterial activity than its essential oil, making it a promising potential as a food additive.
Rosmarinus officinalis L. has been widely used as a spice to extend the shelf life of foods. Most studies in the literature indicate that its essential oil is its major antibacterial component. In this study, a polar fraction from rosemary exhibited considerably stronger antibacterial activity against Bacillus subtilis than its essential oil. Guided by rapid characterization of the chemical compositions based on UPLC-Orbitrap-MS/MS, further investigation resulted in the isolation and identification of sixteen compounds. Among them, two new and six known compounds were identified in rosemary for the first time. Most isolated compounds exhibited significant antibacterial activities with minimum inhibitory concentration values of 2-128 mu g/mL; however, these activities were weaker than that of the polar fraction. Thus, the polar fraction demonstrated a promising potential to serve as a food additive, as an alternative to the essential oil, because of its stronger antibacterial activity.
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