title: Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species afterin vitroDigestion with Human Gastrointestinal Enzymes.
abstract: The present study compares the gastrointestinal stability of rosmarinic acid in aqueous extracts of thyme, winter savory and lemon balm with the stability of pure rosmarinic acid. The stability of rosmarinic acid was detected after two-phasein vitrodigestion process (gastric and duodenal) with human gastrointestinal enzymes. The concentration of rosmarinic acid in undigested and digested samples was detected using HPLC-DAD. Results showed that gastrointestinal stability of pure rosmarinic acid was significantly higher than that of rosmarinic acid from plant extracts after both gastric and intestinal phases of digestion. Among plant extracts, rosmarinic acid was the most stable in lemon balm after gastric (14.10%) and intestinal digestion phases (6.5%). The temperature (37 °C) and slightly alkaline medium (pH=7.5) did not affect the stability of rosmarinic acid, while acid medium (pH=2.5) significantly decreased its stability (≥50%). In addition, the stability rate of rosmarinic acid is influenced by the concentration of human gastrointestinal juices.
authors.affiliation: Faculty of Food Technology and Biotechnology, Centre in Zadar, P. Kasandrića 6, HR-23000 Zadar, Croatia.
authors.forename: Zoran
authors.initials: Z
authors.lastname: Zorić
authors.affiliation: University Hospital of Split, Spinčićeva 1, HR-21000 Split, Croatia.
authors.forename: Joško
authors.initials: J
authors.lastname: Markić
authors.affiliation: Faculty of Food Technology and Biotechnology, Centre in Zadar, P. Kasandrića 6, HR-23000 Zadar, Croatia.
authors.forename: Sandra
authors.initials: S
authors.lastname: Pedisić
authors.affiliation: Faculty of Science, Department of Chemistry, University of Split, Teslina 12, HR-21000 Split, Croatia.
authors.forename: Viljemka
authors.initials: V
authors.lastname: Bučević-Popović
authors.affiliation: Faculty of Chemistry and Technology, University of Split, Teslina 10, HR-21000 Split, Croatia.
authors.forename: Ivana
authors.initials: I
authors.lastname: Generalić-Mekinić
authors.affiliation: Faculty of Chemistry and Technology, University of Split, Teslina 10, HR-21000 Split, Croatia.
authors.forename: Katarina
authors.initials: K
authors.lastname: Grebenar
authors.affiliation: Faculty of Chemistry and Technology, University of Split, Teslina 10, HR-21000 Split, Croatia.
authors.forename: Tea
authors.initials: T
authors.lastname: Kulišić-Bilušić
keywords: Lamiaceae species; human gastrointestinal enzymes; in vitro digestion; rosmarinic acid; stability