title: Antioxidant activity and sensory evaluation of a rosmarinic acid-enriched extract of Salvia officinalis.
abstract: An extract of Salvia officinalis (garden sage) was prepared using supercritical carbon dioxide (SC-CO2 ) extraction, followed by hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid (RA), which has shown promising health benefits in animals. The extract contained RA at a concentration of 28.4 mg/g, representing a significant enrichment from the RA content in sage leaves. This extract was incorporated into oil-in-water emulsions as a source of lipid antioxidants and compared to emulsions containing pure rosmarinic acid. Both treatments were effective in suppressing lipid oxidation. The extract was evaluated by a trained sensory panel in a tea formulation. While the panel could discriminate among extract-treated and control samples, panelists demonstrated high acceptability of the sage extract in a tea.
authors: United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A.
authors: Erica L
authors: EL
authors: Bakota
authors: Jill K
authors: JK
authors: Winkler-Moser
authors: Mark A
authors: MA
authors: Berhow
authors: Fred J
authors: FJ
authors: Eller
authors: Steven F
authors: SF
authors: Vaughn
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001628:Beverages; D002934:Cinnamates / Q000494:pharmacology*; D003258:Consumer Behavior; D053630:Depsides / Q000494:pharmacology*; D004655:Emulsions; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects*; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves; D059808:Polyphenols / Q000494:pharmacology*; D027543:Salvia officinalis / Q000737:chemistry*; D013649:Taste; D000097123:Rosmarinic Acid
chemical_list: D000975:Antioxidants; D002934:Cinnamates; D053630:Depsides; D004655:Emulsions; D010936:Plant Extracts; D059808:Polyphenols; D000097123:Rosmarinic Acid
keywords: S. officinalis; SC-CO2 extraction; antioxidant; emulsion; sensory evaluation