scholarly journals Kinetic Study of the Oxidative Degradation of Choibá Oil (<i>Dipteryx oleifera</i> Benth.) with Addition of Rosemary Extract (<i>Rosmarinus officinalis</i> L.)

2015 ◽  
Vol 06 (05) ◽  
pp. 466-479 ◽  
Author(s):  
Ana María Piedrahita ◽  
Jeanine Peñaloza ◽  
Álvaro Cogollo ◽  
Benjamín Alberto Rojano
Keyword(s):  
Kinetic Study ◽  
Oxidative Degradation ◽  
Rosmarinus Officinalis ◽  
Rosemary Extract

Kinetic Study of the Oxidative Degradation of Brazilian Fuel Oils

2007 ◽  
Vol 21 (6) ◽  
pp. 3415-3419 ◽  
Author(s):  
P. M. Crnkovic ◽  
C. R. M. Leiva ◽  
A. M. dos Santos ◽  
F. E. Milioli
Keyword(s):  
Kinetic Study ◽  
Oxidative Degradation ◽  
Fuel Oils

scholarly journals Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2393
Author(s):  
Haider I. Ali ◽  
Mithun Dey ◽  
Azalldeen Kazal Alzubaidi ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Ammar B. Altemimi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bifidobacterium Longum ◽  
Sensory Attributes ◽  
Rosmarinus Officinalis ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
Study Results ◽  
Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

scholarly journals Effects of Different Plant Extracts on Post-Thaw some Spermatological Parameters of Cryopreserved Awassi Rams Spermatozoa

2018 ◽  
Vol 75 (1) ◽  
pp. 49
Author(s):  
Ilker YAVAS ◽  
Tugba KORKMAZ YAVAS
Keyword(s):  
Citric Acid ◽  
Plant Extract ◽  
Plant Extracts ◽  
Artificial Insemination ◽  
Egg Yolk ◽  
Echinacea Purpurea ◽  
Final Concentration ◽  
Rosmarinus Officinalis ◽  
Rosemary Extract ◽  
Positive Effects

Several diluting–protecting media and different methods have been used for storage of ram semen in liquid and frozen state (Salamonand Maxwel, 2000). Addition of preservatives media for increasing storage of sperm are very important for successful artificial insemination in rams. This study was conducted on evaluate the effect of 3 plant extract. Ejaculates were collected using an electro-ejaculator twice a week during there productive season. After pooling, each pooled ejaculate was split into four equal aliquots and diluted with based Tris, Citric acid, Egg yolk, glicerol extender containing plant extracts (0.02% and % 0.04 Rosemary (Rosmarinus officinalis) (Rosemary extract -oil-soluble)); Echinacea (Echinacea purpurea) (0.5 mg/mL and 1 mg/ml) and St. John’s wort (Herba Hyperici) (0.5 mg/mL and 1 mg/mL) at a final concentration of approximately 2x108 motil spermatozoa per straw. These results indicate that that the addition of Echinaceaand Rosemary as antioxidants have more positive effects for Awassi rams on spermatological parameters.

scholarly journals The Effect of Rosemary (Rosmarinus officinalis. L) Plant Extracts on the Immune Response and Lipid Profile in Mice

2012 ◽  
Vol 3 (1) ◽  
Author(s):  
Fawzi Mohammad Al Sheyab ◽  
Nizar Abuharfeil ◽  
Lina Salloum ◽  
Rehan Bani Hani ◽  
Dalal Saleh Awad
Keyword(s):  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Coconut Oil ◽  
Normal Diet ◽  
Rosmarinus Officinalis ◽  
Immunoglobulin M ◽  
Rosemary Extract ◽  
Control Group ◽  
Immunomodulatory Activity ◽  
Rosmarinus Officinalis L

The hypolipidemic activity of leaves of rosemary (Rosmarinus officinalis), a herbal plant was studied. Three groups of BALB/c mice were treated as following: the first group was fed with normal diet (sugar & water), the second group was fed with high cholesterol (HC) (2% by weight) and coconut oil (25% by weight), for 36 days, and the third group was fed with HC diet and given 100 mg/kg rosemary extract (10% w/v) during the last 15 days of treatment period. There was a significant decrease (P < 0.001) in plasma total cholesterol (TC)(- 68.57%), low density lipoprotein (LDL) (- 56.34%), and triglycerides (TG) (- 182.61%). A significant increase in high density lipoprotein (HDL) (38.53%) was obtained in rosemary-fed mice compared to HC mice. In another experiment, the immunomodulatory activity of aqueous extract of R. officinalis was evaluated in BALB/c mice. Mice were treated with three doses of extract (10, 50, 100 mg/kg body weight) for 8 weeks. Humoral immunity against membrane proteins of sheep erythrocytes measured by ELISA showed that IgM (Immunoglobulin M) response significantly increased by 26.95%, 36.5%, 70.78% respectively, in mice fed with 10, 50, and 100 mg/kg of rosemary as compared to the control group (P < 0.05). IgG (Immunoglobulin G) response increased significantly at all antibody titers, in mice fed with rosemary at doses of 10, 50, and 100 mg/kg. Meanwhile, there was no significant different in IgM and IgG responses between 50 and 100 mg/kg (P > 0.05). On the other hand, concanavalin A-stimulated proliferation of spleen cells from mice fed with 100 mg rosemary extract was significantly higher by 57% than that of cells from the corresponding control animals.

Attenuation of allergen‐mediated mast cell activation by rosemary extract ( Rosmarinus officinalis L.)

2020 ◽  
Vol 107 (5) ◽  
pp. 843-857
Author(s):  
Michael Yousef ◽  
Robert W.E. Crozier ◽  
Natalie J. Hicks ◽  
Colton J.F. Watson ◽  
Tylar Boyd ◽  
...  
Keyword(s):  
Mast Cell ◽  
Cell Activation ◽  
Rosmarinus Officinalis ◽  
Mast Cell Activation ◽  
Rosemary Extract ◽  
Rosmarinus Officinalis L

Effect of rosemary extract on the radiation stability of UHMWPE

e-Polymers ◽  
2009 ◽  
Vol 9 (1) ◽  
Author(s):  
Traian Zaharescu ◽  
Silviu Jipa ◽  
Dan Artenie Mariş ◽  
Maria Mariş ◽  
Wilhelm Kappel
Keyword(s):  
Irradiation Dose ◽  
Oxidative Degradation ◽  
Radiation Stability ◽  
Spectral Information ◽  
Rosemary Extract ◽  
Additive Concentration ◽  
Antioxidant Efficiency ◽  
Polyphenolic Extract ◽  
Induction Times

AbstractThis paper presents the assay on the radiochemical degradation of UHMWPE films containing rosemary. Three concentrations of natural polyphenolic extract were selected: 0, 0.25 and 0.50 % (w/w). FTIR and UV-VIS spectra were recorded and the variation in the characteristic bands was followed. The accumulation of carbonyl and hydroperoxyl structures was attempted for all samples including neat specimen. The contribution of additive to the protection of UHMWPE against oxidative degradation is discussed in relation with polyphenol concentration and irradiation dose. The spectral information is correlated with the results of chemiluminescence investigation. The increase in the additive concentration brings about significant longer induction times that are determined by the slower accumulation of primary intermediates, hydroperoxides. The antioxidant efficiency of rosemary extract is also revealed by the variation in carbonyl and hydroxyl indexes.

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