Estudo Da Atividade Antioxidante Do Óleo Essencial De Alecrim (Rosmarinus Officinalis L) No Tratamento Ao Estresse Oxidativo Na Doença De Alzheimer

O óleo essencial de alecrim (Rosmarinus offininalis L) pode ser utilizado na prevenção do Alzheimer em decorrência da sua composição química, especialmente compostos terpênicos que atuam pela sua ação antioxidante ou pela inibição da acetilcolinesterase (AChE), que retarda a hidrólise catabólica da acetilcolina com o intuito de compensar a escassez da mesma nos terminas sinápticos. Esse trabalho teve o objetivo de extrair e determinar a atividade antioxidante do óleo essencial de alecrim. Primeiramente extraiu-se o óleo essencial do material botânico de alecrim por hidrodestilação em destilador do tipo Clevenger. A determinação da capacidade antioxidante foi realizada em triplicata pelo método de radical livre utilizando o reagente 2,2-difenil-1-picril hidrazil (DPPH). O rendimento obtido na extração do óleo essencial de alecrim foi de 0,42%. O resultado obtido para a atividade antioxidante do óleo essencial de alecrim foi satisfatório, sendo a capacidade de redução de DPPH em 30 minutos de 87,21%±0,25. Os resultados obtidos indicam que o óleo essencial de alecrim pode ser utilizado no tratamento da doença de Alzheimer, visto que o mesmo pode atuar inibindo o stress oxidativo, a principal causa para o desenvolvimento de doenças neurodegenerativas. Deve-se considerar, entretanto, a composição do óleo essencial visto que os fatores ambientais e de cultivo podem influenciar na capacidade antioxidante do mesmo. Rosemary essential oil (Rosmarinus offininalis L) can be used in the prevention of Alzheimer's due to its chemical composition, especially terpenic compounds that act by its antioxidant action or by the inhibition of acetylcholinesterase (AChE), which delays the catabolic hydrolysis of acetylcholine in order to compensate the lack of it in the synaptic terminals. This work aimed to extract and determine the antioxidant activity of rosemary essential oil. First, the essential oil was extracted from the rosemary botanical material by hydrodistillation in a Clevenger distiller. The antioxidant capacity was determined in triplicate by the free radical method using the reagent 2,2-diphenyl-1-picryl hydrazyl (DPPH). The yield obtained from the extraction of rosemary essential oil was 0.42%. The result obtained for the antioxidant activity of rosemary essential oil was satisfactory, and the DPPH reduction capacity in 30 minutes was 87.21%±0.25. The results obtained indicate that rosemary essential oil can be used in the treatment of Alzheimer's disease, since it can act by inhibiting oxidative stress, the main cause for the development of neurodegenerative diseases. However, the composition of the essential oil should be considered, since environmental and cultivation factors can influence its antioxidant capacity.

Rosemary Extract and Essential Oil as Drink Ingredients: An Evaluation of Their Chemical Composition, Genotoxicity, Antimicrobial, Antiviral, and Antioxidant Properties

Rosmarinus officinalis L. (rosemary) is in high demand in the food and drink industries due to its distinct organoleptic properties. With the aim of evaluating the rosemary leaves as drink ingredients, both the essential oil and alcoholic (38%, v/v) extract were studied in terms of chemical composition, genotoxicity, antimicrobial, antiviral, and antioxidant properties. GC–MS analysis showed that the main volatile compounds in the essential oil were eucalyptol (40.1%), camphor (12.4%), and α-pinene (12.9%). LC–MS analysis revealed gallocatechin and rosmarinic acid as the main extract ingredients. Both the essential oil and the extract were not genotoxic (Ames test) against TA98 and TA100 at the dilutions of 5% and 90%, respectively; those dilutions were selected as the maximum possible ones in the drink industry. Their activity was investigated against Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Aspergillus niger, and Adenovirus 35. Both were effective against Adenovirus and A. niger, even the essential oil at 5% (v/v). The extract at dilutions of 25–90% had more pronounced activity against tested bacteria than the essential oil at the dilutions of 5–100%; the essential oil at the dilution of 5% inhibited S. aureus growth. The antioxidant activity was evaluated by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid decolorization assay, and the ferric reducing antioxidant power assay. Both exhibited good antioxidant activity, but rosemary essential oil was far more effective than the extract. Our results demonstrate that rosemary essential oil and extract are safe and have beneficial biological properties. Therefore, they could serve as health-promoting ingredients in the drink industry.

Effect of Supplying Rosemary (Rosmarinus officinalis L.) and Garlic (Allium sativum L.) Essential Oils to Feedlot Lambs on in vitro Ruminal Fermentation

The aim of this trial was to evaluate the ruminal degradation kinetics of carbohydrates in diets with different roughage:concentrate ratios and dosages of garlic and rosemary essential oils, in order to find the most suitable dosage to supply feedlot lambs. Three roughage:concentrate ratios (50:50, 40:60, and 20:80) and six dosages of garlic and rosemary essential oils (0.0, 0.10, 0.25, 1.0, 1.50, and 2.0 g L−1) were tested. Kinetic parameters for carbohydrate breakdown were estimated using a semi-automated in vitro gas production technique. Ruminal degradation parameters were subjected to variance analysis and then regression analysis at a 5% significance level. There was no interaction between the roughage:concentrate ratios and the dosage of rosemary essential oil. The roughage:concentrate ratios in diets with rosemary oil affected the non-fiber carbohydrate degradation rate (Kdnfc), colonization time (L), gas volume and breakdown rate from the degradation of fiber carbohydrates (Vfc and Kdfc, respectively), and final gas volume of both fiber and non-fiber carbohydrates (Vfinal). Rosemary dosages affected Vnfc and Vfc, which presented a quadratic response with a peak at 0.71 g L−1 and a nip at 1.17 g L−1, respectively. Bacterial colonization time was quadratic, reaching a maximum value at 1.18 g L−1. Vfinal showed a decreasing linear trend, such that each gram of rosemary essential oil added to the diet could reduce gas production by 30.312 mL. Therefore, rosemary essential oil has an effect on carbohydrate degradation kinetics. There was no interaction between roughage:concentrate ratios and different garlic oil dosages, except for colonization time. Roughage:concentrate ratios with garlic oil had affected the Vnfc, Kdnfc, and L. Garlic oil dosages affected Vfc and Vfinal in a quadratic manner, with the lowest values of gas production at 1.35 and 1.54 g L−1, respectively. L was affected by the garlic oil dosage and roughage:concentrate ratios in a decreasing linear trend for a 50:50 ratio and quadratic response for a 40:60 ratio, peaking at 0.14 g L−1. Based on these in vitro results, a ruminal content of 1.0 g L−1 is recommended for both rosemary and garlic essential oils.

Preservation of meat products with natural antioxidants from rosemary

Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.

Application of rosemary essential oil (Rosmarinus officinalis Linnaeus, 1753) for anesthesia and transport of bighead carp (Hypophthalmichthys nobilis Richardson, 1845) fingerlings

The aim of the present research is to study the efficacy of rosemary oil as an anesthetic for bighead carp (Hypophthalmichthys nobilis Richardson, 1845) and as an anesthetic used for transport of fingerlings. The fish used in the experiment have an average body weight (BW, g) of 42.13±17.90 and an average total length (TL, cm) of 16.54±2.32. Five treatments are conducted with five experimental concentrations: 0.20 ml.l-1, 0.30 ml.l-1, 0.40 ml.l-1, 0.50 ml.l-1 and 0.60 ml.l-1. For each concentration 10 fish are used or a total of 50 fish. For the transport experiment, 3 concentrations are used: 0.06 ml.l-1, 0.08 ml.l-1 and 0.10 ml.l-1. The applied stocking density is 3 fish/l. A total of 60 fish are used for each concentration or a total of 180 fish. The established results, for the first experiment, show that at concentration of 0.60 ml.l-1 the induction of anesthesia is the fastest (3.46 min). From all tested concentrations the recovery time is the shortest at the lowest concentration – 2.16 min (p≤0.001). The concentration of 0.10 ml.l-1 of rosemary oil can be used for transport of bighead carp fingerlings for a period from 1 to 2 hours. The concentration of 0.08 ml.l-1 can be applied when the duration of the transport is from 1 to 3 hours.