• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.491-499
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• 2000

This study was performed to investigate the antioxidative effects of solvent extracts of eighteen curry spices. Yields of the curry spices extracted by methanol, ethylacetate and hexane were $6.4{\sim}42.9%$, $3.9{\sim}26.2%$ and $1.6{\sim}29.2%$, respectively. Methanol, ethylacetate and hexane extracts of spices were added up to 1,500 ppm in the rice bran oil and antioxidative effects of extracts were tested by Rancimat. Induction periods of spices extracted by methanol were in the order of rosemary(33.5hr)>sage(29.1hr)>ginger(28.6hr)>turmeric(26.9hr)>nutmeg(25.8hr)>oregano(25.6hr)>thyme(25.3hr)>BHT(24.5hr)>control(22.6hr). Those of ethylacetate extracts were as follows: rosemary(43.9hr)>sage(30.9hr)>oregano(29.0hr)>thyme(27.5hr)>ginger(27.1hr)>BHT(24.5hr)>control(22.6hr). Those of hexane extracts were in the order of rosemary(47.4hr)>sage(31.4hr)>oregano(27.3hr)>ginger(25.5hr)>thyme(25.1hr)>control(22.6hr). Solvent extracts of rosemary, sage, oregano, ginger and thyme showed significant antioxidative effects. Two thousands ppm hexane-extract of rosemary was the most effective. Addition of hexane-extracts of rosemary didn't show any synergism with the hexane extracts of sage, oregano, ginger, and thyme.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.586-592
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• 2005

This study was peformed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the sufactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin. However, methanol extracts showed the synergistic effect by ascorbic acid except that of ginger. The synergistic effects of (-)-catechin on methanol extracts were higher than those of ascorbic acid. Hexane extracts of oregano and ginger showed the synergistic effects by (-)-catechin, and no synergistic effects by ascorbic acid. On the other hand, rosemary and sage showed the synergistic effects by ascorbic acid and no synergistic effects by (-)-catechin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1130-1135
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• 2005

The objective of this study was to evaluate the antimicrobial activity of four herb extracts from lavender, patchouli, rosemary and eucalyptus possibly used as food preservatives. Minimum inhibitory concentration of France rosemary extracts was 29.1 mg/mL against C. albicans ATCC 10231 and 14.5 mg/mL against B. subtilis ATCC 6613 and E. coli ATCC 25922. Both of France rosemary and American lavender herbal extracts were thermally stable between 40$^{\circ}C$ and 121$^{\circ}C$ and were stable at only neutral pH. Microbial growth was repressed by adding 2.9 mg of a commercial herbal extracts in 20 mL liquid medium with France rosemary extracts and American lavender extracts.

• Food Science and Preservation
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• v.24 no.6
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• pp.871-878
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• 2017

The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, $85.09{\pm}2.26%$, $84.38{\pm}1.97%$, and ABTS radical scavenging activities, $73.43{\pm}2.78%$, $81.34{\pm}4.78%$, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.218-223
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• 2001

This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT. but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L. plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect or hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.

• Journal of Applied Biological Chemistry
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• v.51 no.3
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• pp.123-127
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• 2008

Anti-enterovirus 71 (EV 71) activities of fifteen herb plant species extracts were examined by SRB assay, among which Origanum vulgare and Rosmarinus officinalis (Anna Rosemary) extracts exhibited the activities with $IC_{50}$ of 8.28 and $8.17\;{\mu}g/mL$, respectively. Their 50% cytotoxicity concentrations ($CC_{50}$) were 691.89 and $1104.19\;{\mu}g/mL$, and the therapeutic indices were 83.56 and 135.15, respectively. Amantadine (positive control) showed anti-EV 71 activity with 50% inhibitory concentration and $CC_{50}$ of 4.46 and $145.22\;{\mu}g/mL$, respectively. Addition of the methanol extracts of O. vulgare and R. officinalis (Anna Rosemary) in EV 71-infected Vero cells strongly inhibited the formation of visible cytopathic effects without changing the normal morphology of the cells. These results indicate that methanol extracts of O. vulgare and R. officinalis (Anna Rosemary) may contain antiviral compound inhibiting the EV 71 replication.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.501-507
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• 2013

We evaluated the effects of temperature, time, solvent type, and solvent concentration on the phenolic content and antioxidant activity of rosemary extracts. The antioxidant capacity of rosemary extracts was demonstrated by their ability to scavenge stable free radicals, and the phenolic content of the extracts was determined using the Folin Ciocalteu method. The highest values were obtained by water-based extraction at $90^{\circ}C$ for 30 min, a 75% methanol solution at $60^{\circ}C$ for 30 min, and a 50% ethanol solution at $70^{\circ}C$ for 10 min. The aqueous solution of 75% methanol, extraction temperature of $60^{\circ}C$, and extraction time of 30 min were the most efficient parameters for the extraction of polyphenols from dry rosemary.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.50-54
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• 2005

Antimicrobial activities of ethanol extracts of marta rosemary (Rosemarinus officinalis L.) against Bacillus subtilis and Salmonella typhimurium were investigated under conditions similar to processing of general food materials to develop natural food preservatives. The strongest antimicrobial activities were shown against the tested organisms at pH 7. In B. subtilis, the herbal extract extended the lag phase at low concentrations, and reduced the specific growth rate during logarithmic phase at high concentrations. In S. typhimurium the herbal extract reduced the specific growth rate even at lower concentrations. These trends were obtained at low pHs of culture solution. Antimicrobial substances of herbs were efficiently extracted with low polar solvents. The thermal stability of antimicrobial substances decreased with heating time at $100^{\circ}C$. S. typhimurium was more sensitive to herbal extracts at $100\;and\;121^{\circ}C$ than B. subtilis.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.372-377
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• 2000

Six kinds of herbs(applemint, geranium, lemonbalm, rosemary, sage and thyme) were extracted with water and 95% methanol, and the electron donating ability, antibacterial activity and nitrite scavenging effect were examined. The electron donating ability of herbs ranged from 60.7 to 92.2% and the highest value was observed in geranium, followed by sage and lemonbalm. Antibacterial activity of methanol extracts was much stronger than that of water extracts and gram positive bacteria were more sensitive than gram negative bacteria. Rosemary and geranium exhibited excellent antimicrobial activities against a wide range of bacteria. Nitrite scavenging activity, which was measured at various pH conditions(1.2, 3.0, 3.6, 4.2), was the highest in all herbs at pH 1.2 and the lowest at pH 4.2, suggesting that it is pH dependent. Methanol fraction also provided higher nitrite scavenging effect than the water fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1411-1417
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• 2010

In this study, we investigated the antioxidant and antibacterial activity of methanol extracts from 6 plants which were Chrysanthemum zawadskii Herb. var. latilobum (Maxim.) Kitamura (Gu-jeol-cho), Lavandula spica L. (Lavender), Rosmainus offcinals L. (Rosemary), Cymbopogon citrates (Lemongrass), Saussureae radix (Mok-hyang), Calendular officinalis L. (Calendular). Antioxidative effects of herbal extracts were measured by polyphenols, flavonoids contents and DPPH radical scavenging activity assay. We also evaluated the antibacterial activity against Staphylococcus aureus and Escherichia coli O157:H7. Methanol extracts from Gu-jeol-cho, lavender, rosemary and lemongrass showed high polyphenols contents as well as strong DPPH scavenging activity. In particular, rosemary extract contained highest polyphenol levels as $126.69{\pm}2.62{\mu}g/mg$ compared to other herbs. As for DPPH radical scavenging activities, $IC_{50}$ values of rosemary extracts were $6.23{\pm}0.58{\mu}g/mL$. The rosemary extracts also showed higher antibacterial effects against S. aureus and E. coli O157:H7. These results indicate that rosemary could be used as natural antioxidant and antibacterial agents.