Rosmarinus eriocalyx: An alternative to Rosmarinus officinalis as a source of antioxidant compounds
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- 作者：Hamdi Bendifa ; b ; 1 ; Messaoud Boudjenibaa ; Mohamed Djamel Miarab ; Loreta Biqikuc ; Massimo Bramuccic ; Giovanni Capriolic ; 1 ; Giulio Lupidic ; Luana Quassintic ; Gianni Sagratinic ; Luca A. Vitalic ; Sauro Vittoric ; Filippo Maggic ; filippo.maggi@unicam.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rosmarinus eriocalyx ; Rosmarinic acid ; HPLC ; Antioxidant ; Essential oil ; GC&ndash ; MS
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：78-88
- 全文大小：450 K
文摘
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Rosmarinus eriocalyx is a spice used in Algeria as a food additive.
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Ethanolic extracts are rich of rosmarinic and carnosic acids and carnosol.
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Essential oils belonged to camphor chemotype.
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Ethanolic extracts exhibited relevant antioxidant capacity.
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Antimicrobial activity was moderate.