| Title: | Assessment of a Diterpene-Rich Rosemary (Rosmarinus officinalis L.) Extract as a Natural Antioxidant for Salmon Pate Formulated with Linseed |
| Author(s): | Cedeno-Pinos C; Martinez-Tome M; Mercatante D; Rodriguez-Estrada MT; Banon S; |
| Address: | "Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, 30100 Murcia, Spain. CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain. Department of Agricultural and Food Sciences, Alma Mater Studiorum-Universita di Bologna, 40127 Bologna, Italy" |
| ISSN/ISBN: | 2076-3921 (Print) 2076-3921 (Electronic) 2076-3921 (Linking) |
| Abstract: | "The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pate formulated with sunflower oil and linseed, which was pasteurised (70 degrees C for 30 min) and subjected to storage at 4 degrees C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pate. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O(2/)kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 microg/100 g) and avoided discolouration (slight brownness) in the refrigerated pate. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes" |
| Keywords: | carnosic acid carnosol diterpenes fish products natural antioxidants polyphenols; |
| Notes: | "PubMed-not-MEDLINECedeno-Pinos, Cristina Martinez-Tome, Magdalena Mercatante, Dario Rodriguez-Estrada, Maria Teresa Banon, Sancho eng RTA2017-00031-C04-04./Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria/ Switzerland 2022/06/25 Antioxidants (Basel). 2022 May 26; 11(6):1057. doi: 10.3390/antiox11061057" |
