title: Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC.
abstract: 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.
authors.affiliation: Institute of Food Science, University of Hannover, Federal Republic of Germany.
authors.forename: K
authors.initials: K
authors.lastname: Schwarz
authors.forename: W
authors.initials: W
authors.lastname: Ternes
mesh_terms: 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
chemical_list: D000975:Antioxidants; D004224:Diterpenes; D005223:Fats; D005503:Food Additives; D010936:Plant Extracts