Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC.
The strong antioxidative activity of Rosmarinus officinalis and Salvia officinalis is caused by phenolic diterpenes. Extracts of these herbs are used as additives to stabilize fat and fat-containing foodstuffs against oxidation. To determine the concentration of individual phenolic diterpenes in pure extracts and fats an HPLC method with electrochemical detection has been developed.
Schwarz
K
K
Institute of Food Science, University of Hannover, Federal Republic of Germany.
Ternes
W
W
D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D004224:Diterpenes / Q000032:analysis* / Q000737:chemistry; D004563:Electrochemistry; D005223:Fats / Q000737:chemistry / Q000378:metabolism; D005503:Food Additives / Q000737:chemistry*; D019684:Magnoliopsida / Q000737:chemistry*; D015394:Molecular Structure; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry
D000975:Antioxidants; D004224:Diterpenes; D005223:Fats; D005503:Food Additives; D010936:Plant Extracts