Rosemary Extract-A Natural Antioxidant

Antioxidant is a kind of substance which can be added to foodstuffs to prevent and delay the automatic oxidation of oils and fats in foodstuffs, improve their stability and prolong the storage period, and its emergence has played a great role in promoting the development of the food industry. Nowadays, the oxygenating agents widely used in the food industry include natural antioxidants and synthetic antioxidants. The rancidity and discoloration of meat and meat products during storage due to light, temperature or storage conditions are mainly due to the oxidation of fat and myoglobin. Fat oxidation is caused by microorganisms on the one hand and aerobic oxidation of polyunsaturated fatty acids on the other. These various degrees of oxidation are the biggest problems in food production and storage. In order to prevent spoilage and the hazards associated with spoilage, it is important to inhibit fat oxidation in foods.

At present, the main synthetic antioxidants used in the food industry are BHA and BHT, which, when used in excess in animal experiments, can cause the enlargement of the spleen of animals and have the possibility of carcinogenicity i i Therefore, the development and utilization of natural antioxidants has become a major hotspot in the field of research in the food industry. Natural antioxidants are natural substances obtained by extracting the metabolites of animals, plants or microorganisms as raw materials. They have the advantages of high safety, strong antioxidant ability, no side effects and preservation of freshness.

Rosemary extract is a natural substance extracted from the plant Rosmarinus officinalis L. It has good antioxidant and radical scavenging ability, and its antioxidant properties are even better than those of phenolic compounds alone[2] . Its antioxidant properties are even better than those of phenolic compounds alone[2] . With the development of technology, its price has been greatly reduced to a level similar to that of common synthetic antioxidants, which has great potential for development. In this paper, the antioxidant properties of rosemary extract and its application in the meat industry are systematically described, and the detection mechanism of rosemary extract in foodstuffs is elaborated in order to standardize its use and ultimately to promote the development of the meat industry in China.

1 Rosemary Extract

Rosemary , also known as Dew of the Sea , belongs to the Labiatae plant[3 . It is a small evergreen shrub with a fragrant odor. The stem of rosemary and its old branches are cylindrical, with a dark gray cortex with irregular longitudinal fissures, and the young branches are 4-angled and covered with white stellate hairs. Leaves are stalked or sessile; the leaf blade is long, broadly linear, glossy above, almost glabrous, covered with white stellate hirsutum below, and the primary veins are conspicuous. Flowers are opposite, subsessile, clustered at tips of short branches, forming racemes. The calyx is ovate-campanulate, covered with white stellate tomentum and glands on the outside and glabrous on the inside[4] . Rosemary is native to the Mediterranean coastal areas, with France, Italy, Spain, Morocco and other countries as the main cultivation areas, and later introduced to Europe and the United States[5] . In recent years, it has been widely cultivated in Yunnan and Guizhou, etc. At the end of the year, the Beijing Botanical Garden of the Institute of Botany of the Chinese Academy of Sciences (IBG) introduced rosemary from abroad for the first time and cultivated it successfully, and now Independence Mountain County of Guizhou has become the main base of production of rosemary[6 .7] .

Rosemary contains monoterpenes, sesquiterpenes, diterpenes, triterpenes, flavonoids, fatty acids, multi-branched chains, amino acids and other chemical components. So far, 29 flavonoids, twelve diterpene phenols such as crosmamnol and carnosol, three diterpene quinones, and five diterpenes and diterpene quinones have been isolated and identified from rosemary stems and leaves. Bisphenol diterpenes are oil-soluble and highly effective antioxidants in rosemary. The structure of the main chemical components of rosemary extract is shown in Fig. 1, and the main antioxidant components of rosemary extract are rosmaric zcid (Fig. 1a), rosmanol (Fig. 1b), carnosic acid (Fig. 1c), and diterpene quinone (Fig. 1c).

(Fig. 1c) and carnosol (Fig. 1d) have antioxidant activity when analyzed from their structures [8 9 .

Terpenoids are the most abundant in rosemary, but their chemical composition is relatively complex. W. ioi PENG combined computer searching techniques to identify the structures of the isolated compounds, and applied the chromatographic peak-area normalization method to determine the relative percentages of each component. Twenty-nine chemical components were identified, and some of them are listed in Table 1.

2 Extraction method of rosemary extract

The traditional extraction methods of essential oils include solvent extraction, water extraction, pressing method, water vapor distillation and simultaneous distillation extraction method; the new technology extraction methods include microwave-assisted extraction, supercritical Co2 extraction, continuous subcritical water extraction and so on [1].  The main extraction methods of rosemary essential oil include water vapor distillation, supercritical carbon dioxide extraction, molecular distillation, instantaneous pressure drop and microwave-assisted extraction. Wang Chunyan et al. [12] used ultrasonic method to extract rosemarinic acid from Perilla frutescens, and showed that the extraction temperature had the most significant effect on the extraction rate. Ge Hongshang et al[ 13 used the response surface method to obtain the optimal conditions for ultrasonic extraction: ethanol volume fraction 72.29%, material/liquid ratio 1 : 1.0, and the temperature of the extractant.  The optimal process conditions for ultrasonic extraction were 72.29% by volume of ethanol, 1:10.05 (m/v), and 1:10.05 (m/v).  The optimal conditions were: 72.29% ethanol by volume, 1:10.05 (m/v), 51.27min, 200.0% ultrasonic power. 27min, ultrasonic power 200.55w. Under the optimal extraction conditions, the total yield of sclareolic acid and rosemarinic acid could reach 2.7%. 7%. Bi Liangwu et al.i4 extracted the antioxidants from rosemary by SCDE technique with an average extraction rate of 11.93%. The average extraction rate was 11.93%.

3 Application of rosemary extract in meat products

3 . 1 Application of Rosemary Extract in Poultry

Rosemary extract has antioxidant properties on egg yolks, and the degree of antioxidant activity was measured by malondialdehyde (MDA) content. It has been shown that the addition of dysentery herb or rosemary or turmeric to the diets of laying hens significantly reduced the values, therefore, it can be said that plant extracts can promote the oxidative stabilization of eggs when stored at room temperature of 16 ± 2°C [ 15 ]. Lambert RJ, Skandamis P N et al. have shown that the addition of rosemary or thyme leaves to diets can also increase chicken weights and improve feed returns.

It has been shown that the addition of essential oils from plants of the family Labiatae, such as Dysentery, Cinnamon and Piper, Sage, Thyme and Rosemary, can improve the feed digestibility of broilersi7 . yesilbag D, Gezen S, S et al. showed that high levels of rosemary essential oil significantly increased live weights of poultry, with no difference in feed intake and feed conversion ratio compared to the control group, and that high levels of rosemary significantly limited fat oxidation [18i. Mathlouthi N, Boulzaienne T et al. studied the effect of rosemary essential oil on the performance and anti-microbial activity of broiler chickens and showed that rosemary essential oil significantly reduced mortality and increased body weight of broilers, and significantly inhibited the intestinal microbial population and improved immunity [ 19 ]. Yesilbag D, Eren Mann et al. showed that rosemary significantly increased the weight of broilers but had no significant effect on the color of the meat [2].

3 . 2 Application of rosemary extract in minced meat products

Yin Yan et al. investigated the effects of different doses of rosemary extract on the fat oxidation resistance, bacteriostatic ability and quality characteristics of pork patties conditioned at 4℃. 将0 . 03%, 0.06%, and 0.6%. 0.03%, 0.06% and 0.09% of rosemary extract was used. 0.03%, 0.06% and 0.09% of rosemary extract were added to the seasoned pork patties, and the changes of thiobarbituric acid value, colony count, pH value, color (L", a*, b" values), yield and organoleptic indexes of the patties were determined during 10d of refrigeration. The results showed that the treatment groups with the addition of rosemary extract had significant anti-fat oxidation effects and yield [2].

Gao Hui et al. added purified rosemarinic acid to ham sausage, compared with sodium isovacuum, and examined its antioxidant effect, and found that the peroxide value and TBA value of ham sausage with 0.01% rosemarinic acid were relatively low, and it had a good effect on the mitigation of lipid peroxidation. It was found that the peroxide value and TBA value of ham sausage with 0.01% rosemarinic acid were relatively low, and the lipid peroxidation of ham sausage was slowed down very well. Moreover, it was found that sodium isovacrylate had a certain synergistic effect on rosmarinic acid[22] .

Jaina et al. compared different concentrations of rosemary extracts (0, 0 . 02%, 0.02%, 0.04% and 0.04%) of rosemary extract. 04% and 0.06%) in beef meatballs. 06%) in beef meatballs and 0.02% butylated hydroxyanisole (BHA) was used as control. The peroxide value (PV), thiobarbituric acid value (TBARS), color difference value (L " value, a " value), water retention and textural properties of the beef meatballs in the rosemary-treated and control groups were measured during the freezing and storage process with the use of 0.02% butylated hydroxyanisole (BHA) as the control, and the beef meatballs were also subjected to sensory evaluations, and it was found that the rosemary extract could significantly reduce the PV value and the TBARS value of the beef meatballs in the freezing process. It was found that rosemary extract could significantly reduce the Pv value and TBARS values (thiobarbituric acid reactive sulbstances, TBARs) of frozen beef meatballs, inhibit the fat oxidation of beef meatballs, and at the same time increase the a* value of beef meatballs to maintain a good color; the rosemary extract also reduced the cooking and defrosting losses of beef meatballs and improved the water retention of beef meatballs; and the qualitative and structural properties, such as hardness, elasticity, and chewing, were improved[23] . hardness and chewiness[23] .

sebranek et al. compared the antioxidant effects of rosemary extract, BHA and BHT on pork sausage, and measured the thiobarbituric acid reactive substances (TBARs) and sensory color of pork sausage during storage, and conducted a sensory evaluation. The results showed that the antioxidant effect of rosemary extract was comparable to that of BHA and BHT when the amount of rosemary extract was added at 2,500 mg/L during the refrigerated period of pork sausage 24i. Jongberg et al. showed that green tea extract (500 mg/L of total phenolic compounds) and rosemary extract (400 mg/L of total phenolic compounds) were effective in inhibiting the increase of TBARs for fat oxidation and carbonyls for protein formation[25] . Nassu et al. found that 0.05% rosemary was effective in inhibiting the oxidation of lamb meat. Nassu et al. found that 0.05% rosemary was the best antioxidant for lamb sausage[26] . Riznar et al. showed that rosemary extract both slowed down the oxidation of chicken sausage during storage and inhibited the growth of aerobic bacteria[27] .

3 . 3 Application of rosemary extracts in further processing of cooked meat and seafood products

Liao et al. sprayed rosemary, tea polyphenols and VE onto the surface of dry-marinated ham. After 4 months, the peroxide values of tea polyphenols, rosemary and VE were reduced by 21%, 51% and 23%, respectively, and the values of TBARs were reduced by 12%, 57% and 36%, respectively, as compared with those of the blank control, which indicated that the antioxidant effect of rosemary was the most effective, and the effect of color protection was obvious [28]. Jia Na et al. studied the color protection effect of three spice extracts, namely rosemary, clove and cinnamon, used alone and in combination, on soy sauce beef by measuring the PH value, redness value, color residue rate and sensory evaluation of soy sauce beef during storage. The results showed that the a* value, pigment residue rate and sensory scores of soy sauce beef were higher than those of the control group and the group of commercially available color protectors after color protection by a single spice extract, and the color protection effect of rosemary and cinnamon was the most significant [29]. Nissen et al. further demonstrated that the antioxidant property of rosemary extract added to cooked meat was better than that of grape skin, tea, and coffee extracts [30].

Doolaege et al. demonstrated that rosemary extract was effective in delaying lipid oxidation in pork liver pâté, and the antioxidant level and color stability of pork liver pâté did not change when the amount of sodium nitrite was reduced from 120 mg/kg to 80 mg/kg with the addition of rosemary extract [3i]. Georgantelis et al. showed that the antimicrobial and antioxidant effects of pork sausage supplemented with an antioxidant combination of rosemary extract and chitosan at 4°C were excellent[32] . Fernandez-Lopez33 showed that the rate of methemoglobin formation in pork cooked with rosemary extract was delayed, which in turn delayed browning and maintained the stability of meat color in cooked meat products during storage. The experiments of seydim et al.34 and Mohamed et al.35 also showed that rosemary extract was effective in inhibiting the growth of microorganisms in meat patties. Tironi, Tomas et al. found that the addition of rosemary extract to the meat of marine salmon slowed down the rate of oxidation of the fat, suppressed the decrease in redness, and significantly increased the storage period of the fish with 0.05% of rosemary extract. The storage period of fish with 0.05% rosemary extract was extended by nearly 3 months compared with the blank control group [3 i. Li, Hul et al. treated rhubarb fish with rosemary extract and chitosan at the same time could significantly reduce the number of viable bacteria in the fish, inhibit fat oxidation, and prolong the shelf-life of rhubarb fish by 8~10d37].

4 Assay of Rosemary Extract

At present, the mechanism of action, structural relationship and active ingredients of rosemary extracts in meat products are still limited, so it is necessary to test and isolate the extracts of rosemary and study their respective components, therefore, the analysis and determination of rosemary extracts is the most basic and important part of the study.

The main analytical methods for the determination of rosemary extract include high performance liquid chromatography (HPLC), micellar electrokinetic chromatography (MEKC), ultraviolet (UV) spectroscopy, infrared (IR) spectroscopy, capillary electrophoresis (CE), gas chromatography (GC), mass spectrometry (MS), nuclear magnetic resonance spectroscopy (NMRS) and so on, while HPLC is the most widely used analytical method at present. High performance liquid chromatography (HPLC) is the most widely used analytical method in the analysis of rosemary extracts. For example, in the study of detection wavelength, Li-Qin Tang et al. used a detection wavelength of 220 nm for the determination of oleanolic acid and ursolic acid, while in some studies the detection wavelength of 230 nm was chosen for the simultaneous determination of rhamnosuspidic acid, rhamnetol, rhamnol, and epi-deltaic acid.38 - 4i. In a study on the analysis of rosemary extracts, Liang Zhenyi et al.42 used acetonitrile and methanol in the ratio of 8:15, v/v as the mobile phase. Erkan et al[43] analyzed the essential oil of rosemary with a mobile phase of water methanol 2 propanol 10:9:1. Among other assays, Tena et al[44] used GC, HPLC, IR, MS, 'HNMR to determine the type of rosemary extract.

Ninomiya et al[45i determined the composition of rosemary extracts by IR,' HNMR, i3CNMR and mass spectrometry, which were analyzed by silica gel column chromatography followed by the addition of 85% v/v methanol solution. Ibane et al. used a combination of CE MS, HPLC DAD and HPLC MS to analyze the rosemary extract[4'] . pelillo et al. used a quantitative method, 'HN-MR (AC 200 200MHz) Bruker spectrometer, ASPECT 3000 workstation, DISR/90 NMR analysis software, to test the content of Salvia divinorum, and recorded the NMR spectra of Salvia divinorum and compared them with the available NMR data[47] . Backleh et al[48] used GC MS method to determine the content of rosemary extract. In addition, Dorman and Escalante et al[49 - 5oi used emission spectroscopy to quantitatively compare the color parameters of rosemary extracts such as ascorbic acid in order to compare their stability.

5 Conclusion

The safety of food is becoming more and more concerned, and consumers pay more and more attention to the green, healthy and natural attributes of products when choosing consumer products, and it is essential to prevent the deterioration of products caused by oxidation of fats and oils during the circulation of meat products, and to strengthen the resistance to microorganisms during processing and circulation, and to achieve the goal of stabilizing the quality of meat products during processing and circulation, it is necessary to add exogenous antioxidants and preservatives. The addition of exogenous antioxidants and preservatives is essential to achieve the goal of stabilizing the quality of meat products during processing and distribution. However, at a time when consumers are demanding more and more in terms of consumption and product quality, it has become a trend to choose natural additives with antioxidant and preservative effects.

Rosemary extract is an antioxidant resource with antioxidant and antibacterial properties and has been widely proven to be non-toxic and harmless. The addition of rosemary extract to meat products not only slows down the oxidative deterioration of proteins and fats, but also protects the color and flavor of the products to a certain extent. At the same time, the application of rosemary extract in meat products is not wide enough, one reason is that the extraction, separation and purification process of rosemary is not mature enough, which makes its price and cost higher, and secondly, the analysis of the effective components of rosemary extract is insufficient, and the mechanism of action of the corresponding components is not clear enough.

Therefore, on the basis of expanding the application of rosemary extract in meat products, we should firstly carry out more in-depth research on rosemary extract to investigate its antimicrobial and antioxidant mechanisms as well as its application characteristics in various types of meat products, and then we should research on new technological methods to analyze, test and isolate the rosemary extract more effectively, so that we can finally achieve the goal of widely applying the rosemary extract in meat products, and even in health care products and medical products. In addition, we should also study the characteristics of rosemary extracts and the new process methods to analyze, test and purify the extracts more effectively, so as to achieve the ultimate goal of using rosemary extracts in meat products and even in health care and medical products.

References

1 Sun Hualin. Prospects for the application of natural antioxidant tea polyphenols in the food industry[J] . Chemical Intermediates (Webzine) , 2003 , ( 1 ) :24 25

2 wellwood c. r. , cole r. a. .   Relevance of carnosic acid concentrations to the selection of rosemary , Rosmarinus offi-cinalis ( L. ) , accessions for optimization of antioxidant yield.    Joulrnal of Agricultural and Food chemistry , 2004 , 52(20) :6101 6107

3 Liu J. Development of pure natural instant rosemary and its composite antioxidant [D]. Development of pure natural instant rosemary and its composite antioxidant[D] . Guangzhou: Guangzhou University of Traditional Chinese Medicine , 2012 .

4 Sai Chunmei , Liang Xiaoyuan . Pharmacognosy of rosemary[J] . Yunnan Journal of Traditional Chinese Medicine , 2012 , ( 11 ) :65 - 66 , 88

5 Sun Shangxian . Aromatic Plants of Rosemary[ J] .  Chinese Flower Horticulture , 2002 , (21 ): 10 - 17

6 Zhang Jing , Xiong Zhengying . Research Progress of Natural Antioxidant Rosemary and Its Application[J] . Modern Food Science and Technology , 2005 , ( 1 ) : 135 - 137

7 Liu Xianzhang, Zhao Zhendong, Bi Liangwu et al. Research progress on antioxidants of natural rosemary[J] . Forest Products Chemistry and Industry , 2004 , (24) : 132 - 138

8 Zhang Hui-Yun , Kong Bao-Hua , Sun X. Antioxidant activity and mode of action of spice extract[J] . Antioxidant activity and mode of action of spice extract[J] . Food Science , 2010 , 31 (5) : 111 - 115

9 Shi Jing , Wang Jinmei . Application of natural antioxidant rosemary in animal food[J] . Meat Research , 2009 , 23(2) :80 - 83

10 Peng W . Research on the extraction process of essential oil and antioxidant of rosemary [ D] . Guangzhou :South China University of Technology , 2012 .

11 Zhao H , Zhang J S , Li L H . Research Progress of Plant Essential Oil Extraction Technology [J] . Journal of Liaoning University of Petrochemical Technology. 2006 , (4) : 137 - 140

12 Wang Chunyan , Liu Aiwen , Chen Xin et al. Study on the extraction conditions of rosemarinic acid from Perilla frutescens by ultrasonic method[J] . Guangdong Chemical Industry , 2010 , 37( 11 ) :41 42 , 55

13 Ge Hongshang , Yao Huanhuan , Zhang Rongrui et al. Ultrasonication-assisted simultaneous extraction of rosemary rhamnosus acid and rosemarinic acid[J] . Food Industry , 2012 , 33(5) :3 - 6

14 Bi Liangwu, Zhao Zhendong, Li Dongmei et al. Research on the comprehensive extraction technology of antioxidant and essential oil of rosemary (Ⅲ): supercritical CO2 extraction[J] . Forest Products Chemistry and Industry , 2007 , 27(6) :8 12

15 Shi Donghui , Ma Xuexue . Progress of antioxidant effects of plant extracts and their application in poultry production[J] .  Chinese Journal of Animal Husbandry . 2009 , 45 ( 19) :73 - 76

16 Lambert R. J. , skandamis P. N. , coote P. J. , et al. A study of the minimulm inhibitory concentration and mode of action of oregano essential oil , thymol and carvacrol - [J] .  Journal of Applied Microbiology , 2001 , 91 (3) :453 462

17 Noble R. C .  , cocchi M. , Bath H. , et al. Alpha - to- copherol absorption and polyunsatulated fatty acid metabo- lism in the developing chick embryo.[J] .   British poultry science , 1993 , 34(4) :815 818

18 yesilbag D. , Gezen S. S. , Biricik H. , et al. Effect of a rosemary and oregano volatile oil mixture on performance , lipid oxidation of meat and haematological parameters in pharaoh quails [J] .   British poultry science , 2012 , 53( 1 ) : 89 - 9719    

19Mathloulthi N. , Bouzaienne T. , oueslati I. , et al. use of rosemary , oregano , and a commercial blend of essential oils in broiler chickens : in vitro antimicrobial activities and effects on growth performance.[J] .  Journal of Animal sci- ence , 2012 , 90(3) :813 - 823

20 yesilbag D. , Eren M. N. , Agel H. E. , et al. Effects of di- etary rosemary , rosemary volatile oil and vitamin E On broiler performance , meat qulality and serum SD activity.[ J ].  British poultry science , 2011 , 52(4) :472 482

21 Yin Yan , Zhang Wangang , Zhou Guanghong . Effect of rosemary extract on the quality of refrigerated seasoned pork patties[J] . Food Science , 2014 , (22) :287 - 292

22 Gao Hui , Yao Hui , Lu Xiaoling . Antioxidant effects of rosemarinic acid on ham and sausage[J] . Food Research and Development , 2012 , ( 10) :20 - 23

23 Jia Na , Chen Lu , Kong Bao Hua . Effect of rosemary extract on fat oxidation and quality characteristics of beef meatballs during frozen storage[J] . Modern Food Science and Technology , 2015 , (9) : 117 123

24 sebranek J. G. , sewalt V. J. , Robbins K. , et al. com- parison of a natural rosemary extract and BHA/BHT for rela- tive antioxidant effectiveness in pork sausage[J] .  Meat sci- ence , 2005 , 69(2) :289 - 296

25 Jongberg S. , Torngren M. A. , Gunvig A. , et al. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.[J] .  Meat science , 2013 , 93(3) :538 - 546

26 Nassu R. T. , Goncalves L. A. , silva M. A. , et al. oxi- dative stability of fermented goat meat saulsage with different levels of natural antioxidant.[ J] . .   Meat science , 2003 , 63 ( 1 ) :43 49

27 Riznar K. , celan S. , knez Z. , et al. Antioxidant and An- timicrobial Activity of Rosemary Extract in chicken Frank- furters [ J ] .      Journal of Food science , 2006 , 71 (7) : C425 C429

28 Liao Chan , Jin Guofeng , Zhang Jianhao et al. Effects of rosemary, tea polyphenols and VE on anti-lipid oxidation and color protection of dry-cured ham during storage[J] . Food Industry Science and Technology , 2008 , 29(8) : 82 - 86

29 Jia Na , Sun Qinxiu , Li Bowen et al. Color protection effect of spice extracts on soy sauce beef[J] . Food and Fermentation Industry , 2014 , 40(6) : 193 - 198

30 Nissen L. R. , Byrne D. V. , Bertelsen G. , et al. The an- tioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical anal- ysis.[J] .   Meat science , 2004 , 68(3) :485 495

31 Doolaege E. H. , vossen E. , Raes K. , et al. Effect of rose- mary extract dose on lipid oxidation , coloulr stability and an- tioxidant concentrations , in redulced nitrite liver patS.[J] .

Meat science , 2012 , 90(4) :925 931

32 Georgantelis D. , Ambrosiadis I. , katikoul P. , et al. Effect of rosemary extract , chitosan andu - tocopherol on microbio- logical parameters and lipid oxidation of fresh pork sausages stored at 4℃ [J] .  Meat science , 2007 , 76( 1 ) : 172 - 181

33 Fernandez lopez J. , sevilla L. .   sayas barbera E , et al. Evaluation of the Antioxidant protential of HYssoP(HYssoPu- sofficinalis L.) and Rosemary(Rosemarinuls officinalis L.) Extracts in cooked pork Meat[J] .  Journal of Food science , 2003 , 68(2) :660 - 664

34 seydim A C , Guzelseydim Z. B. , Acton J. C. , et al. Effects of rosemary extract and sodium lactate on quality of vacuum - packaged ground ostrich meat [ J] .    Journal of Food science , 2006 , 71 ( 1 ) :71 - 76

35 Mohamed H. M. , Mansour H. A. .   Incorporating essential oils of marjoram and rosemary in the formulation of beef pat- ties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes[J] .  Lwt - Food science and Technology , 2012 , 45( 1 ) :79 - 87

36 Tironi V. A. , Tomas M. C .  , Anon M. C .  , et al. Quality loss dulring the frozen storage of sea salmon ( pseuldopercis semifasciata ) .   Effect of rosemary ( Rosmarinuls officinalis L. ) extract [ J] .   Lwt Food science and Technology , 2010 , 43(2) :263 - 272

37 Li T. , Hu W. , Li J. , et al. coating effects of tea polyphe- nol and rosemary extract combined with chitosan on the storage qulality of large yellow croaker ( pseuldosciaena crocea ) [J].  Food control , 2012 , 25( 1 ) : 101 106

38 Tang Li-Qin, Liu Sheng, Li Ch et al. Determination of oleanolic acid and ursolic acid in loquat leaf extract by high performance liquid chromatography[J] . Chinese Journal of Hospital Pharmacy , 2004 , 24( 12) :725 - 726

39 Song Yulan . Dynamic study on the content of Salvia divinorum in rosemary at different harvesting periods[J] . Heilongjiang Science and Technology Information , 2008 , (30) : 148

40 Huang Memorial , Tu Pengfei , Cai Tongyi - Supercritical Co2 Fluid Extraction of Antioxidant Active Ingredients from Rosemary[J] . Chinese herbal medicine , 2004 , 35(2) : 150 - 153

41 okamura N. , Fujimoto Y. , kuwabara S. , et al. High performance liqulid chromatographic determination of carnosic acid and carnosol in Rosmarinus officinalis and sal- via officinalis [J] .   Journal of chromatography A , 1994 , 679 (2) :381 - 386

42 Liang Zhenyi , Huang Guangmin , Zhang Dara et al. Determination of rhamnetin in rosemary by reversed-phase liquid chromatography [ J ].   Food Science , 2005 , 26 (4) :203 - 205

43 Erkan N. , Ayranci G. , Ayranci E. , et al. Antioxidant ac- tivities of rosemary ( Rosmarinus officinalis L .   ) extract , blackseed ( Nigella sativa L . ) essential oil , carnosic acid , and other antioxidants.    ) essential oil , carnosic acid , rosmarinic acid and sesamol [ J] .    Food chemistry , 2008 , 110( 1 ) :76 - 82

44 Tena M. T. , valcarcel M. , Hidalgo P. , et al. supercriti- cal fluid extraction of natulral antioxidants from rosemary : comparison with liquid solvent sonication [ J] .    Analytical chemistry , 1997 , 69(3) :521 - 526

45 Ninomiya K. , Matsuda H. , shimoda H. , et al - carnosic acid , a new class of lipid absorption inhibitor from sage [J] .  Bioorganic & Medicinal chemistry Letters , 2004 , 14 (8 ) : 1943 - 1946

46 Ibanez E. , cifuentes A. , crego A. L. , et al. combined use of supercritical fluid extraction , micellar electrokinetic chromatography , and reverse phase high performance liquid chromatography for the analysis of antioxidants from rosemar- y (Rosmarinuls officinalis L.) .  [J] .   Journal of Agriculltulral and Food chemistry , 2000 , 48(9) :4060 4065

47 pelillo M. , cuvelier M. E. , Biguzzi B. , et al. calcullation of the molar absorptivity of polyphenols by using liquid chro- matography with diode array detection : the case of carnosic acid. [ J] .   Journal of chromatographyA , 2004 , 1023 (2) : 225 - 229

48 Backleh M. , Leulpold G. , parlar H. , et al. Rapid qulanti- tative enrichment of carnosic acid from rosemary (Rosmari- nus officinalis L.) by isoelectric focused adsorptive bubble chromatography.[ J ].    Journal of Agricultural and Food chemistry , 2003 , 51 (5) : 1297 1301

49 Dorman H. , peltoketo A , Hiltunen R. , et al. characterisa- tion of the antioxidant properties of de odourized aquleous extracts from selected Lamiaceae herbs [J] .   Food chemis- try , 2003 , 83(2) :255 - 262

50 sanchezescalante A. , Djenane D. , Torrescano G. , et al. The effects of ascorbic acid , taurine , carnosine and rose- mary powder on color and lipid stability of beef patties packaged in modified atmosphere [J] .   Meat science , 2001 , 58(4) :421 - 429