1 research outputs found
Degradation Study of Carnosic Acid, Carnosol, Rosmarinic Acid, and Rosemary Extract (<i>Rosmarinus officinalis</i> L.) Assessed Using HPLC
Rosemary, whose major caffeoyl-derived and diterpenoid
ingredients
are rosmarinic acid, carnosol, and carnosic acid, is an important
source of natural antioxidants and is being recognized increasingly
as a useful preservative, protectant, and even as a potential medicinal
agent. Understanding the stability of these components and their mode
of interaction in mixtures is important if they are to be utilized
to greatest effect. A study of the degradation of rosmarinic acid,
carnosol, carnosic acid, and a mixture of the three was conducted
in ethanolic solutions at different temperatures and light exposure.
As expected, degradation increased with temperature. Some unique degradation
products were formed with exposure to light. Several degradation products
were reported for the first time. The degradation products were identified
by HPLC/MS/MS, UV, and NMR. The degradation of rosemary extract in
fish oil also was investigated, and much slower rates of degradation
were observed for carnosic acid. In the mixture of the three antioxidants,
carnosic acid serves to maintain levels of carnosol, though it does
so at least in part at the cost of its own degradation