Antioxidant activity and sensory evaluation of a rosmarinic acid-enriched extract of Salvia officinalis

J Food Sci. 2015 Apr;80(4):C711-7. doi: 10.1111/1750-3841.12837. Epub 2015 Mar 21.

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.

Keywords: S. officinalis; SC-CO2 extraction; antioxidant; emulsion; sensory evaluation.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Antioxidants / pharmacology*
  • Beverages
  • Cinnamates / pharmacology*
  • Consumer Behavior
  • Depsides / pharmacology*
  • Emulsions
  • Humans
  • Lipid Peroxidation / drug effects*
  • Plant Extracts / chemistry*
  • Plant Leaves
  • Polyphenols / pharmacology*
  • Salvia officinalis / chemistry*
  • Taste*

Substances

  • Antioxidants
  • Cinnamates
  • Depsides
  • Emulsions
  • Plant Extracts
  • Polyphenols
  • rosmarinic acid