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- Title
Phytochemical profiling of rosemary extract products distributed as food additives in the Japanese market.
- Authors
Naoko Masumoto; Yuzo Nishizaki; Naoki Sugimoto; Kyoko Sato
- Abstract
Rosemary extract is one of the natural food additives on the List of Existing Food Additives used in Japan. There are two types of rosemary extract products on the Japanese market: water-soluble type and water-insoluble type. Since the two types are thought to have different chemical compositions, investigation of their compositions is essential in order to ensure the safety and efficacy of the products. In this study, LC/MS and GC/MS analyses were performed on products distributed as rosemary extract on the Japanese market. The results showed that carnosol and carnosic acid, which are thought to be main components of rosemary extract, were only present in the water-insoluble-type products. Many kinds of volatile compounds were also detected in the waterinsoluble- type products, and the ratios of these compounds varied even among the products having similar amounts of carnosol and its relatives. In the water-soluble-type products, rosmarinic acid and flavonoids were observed instead of carnosol, carnosic acid and volatile compounds.
- Subjects
JAPAN; PHYTOCHEMICALS; ROSEMARY; FOOD additives; FLAVONOIDS
- Publication
Japanese Journal of Food Chemistry & Safety, 2018, Vol 25, Issue 2, p105
- ISSN
1341-2094
- Publication type
Article