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. 2019 Mar 26;8(3):76.
doi: 10.3390/antiox8030076.

Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive

Seung-Hyun Choi  1 , Gill-Woong Jang  2 , Sun-Il Choi  3 , Tae-Dong Jung  4 , Bong-Yeon Cho  5 , Wan-Sup Sim  6 , Xionggao Han  7 , Jin-Sol Lee  8 , Do-Yeon Kim  9 , Dan-Bi Kim  10 , Ok-Hwan Lee  11
Affiliations

Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive

Seung-Hyun Choi et al. Antioxidants (Basel). .

Abstract

Antioxidants are used to prevent the oxidation of foods. When used for food additive purposes, the dosage should be regulated and the functionality evaluated to ensure stability. In this study, we performed a method validation for the quantitative analysis of rosemary extract residues and evaluated the antioxidant activity of rosemary extract in food matrices. The validated method was able to determine rosemary extract under the optimized high-performance liquid chromatography-photodiode array (HPLC-PDA) conditions. Furthermore, the antioxidant activity was evaluated by peroxide value, acid value, and in terms of the residual antioxidant levels in lard oil. For HPLC-PDA analysis, the limit of detection and quantification of rosemary extracts was ranged from 0.22 to 1.73 μg/mL, 0.66 to 5.23 μg/mL and the recoveries of the rosemary extracts ranged from 70.6 to 114.0%, with relative standard deviations of between 0.2% and 3.8%. In terms of antioxidant activity, carnosic acid performed better than carnosol. Furthermore, by evaluation of the residual antioxidant level using HPLC, we found that carnosic acid is more stable in lard oil than carnosol. These results indicate that rosemary extract can be used as an antioxidant and that the analytical method is suitable for the determination of rosemary extract in various food samples.

Keywords: HPLC; antioxidant activity; food matrices; method validation; rosemary extracts.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chromatograms of rosemary extracts obtained using HPLC-PDA. (a) Blank samples; (b) Spiked samples; (c) Analyte spectra.
Figure 2
Figure 2
Antioxidant activity of rosemary extracts in lard oil during storage. (a) Peroxide value; (b) Acid value. a–d Different letters indicate statistically significant different among the groups at p-value < 0.05.
Figure 3
Figure 3
Change of residual antioxidant levels in lard oil during storage. Different letters indicate statistically significant different among the groups at p-value <0.05.
See this image and copyright information in PMC

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