Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives

Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid (CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (...

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Bibliographic Details
Published in:Food chemistry 2009-07, Vol.115 (2), p.456-461
Main Authors: Romano, Catalina S., Abadi, Karina, Repetto, Victoria, Vojnov, Adrián A., Moreno, Silvia
Format: Article
Language:English
Subjects:
Antibacterial
antibacterial properties
Antioxidant
antioxidant activity
Aroma and flavouring agent industries
Biological and medical sciences
butylated hydroxyanisole
butylated hydroxytoluene
Carnosic acid
carnosol
Escherichia coli
food additives
Food industries
Food microbiology
food pathogens
free radical scavengers
Fundamental and applied biological sciences. Psychology
kinetics
phytochemicals
plant extracts
Polyphenols
Rosemary
Rosmarinic acid
Rosmarinus
Rosmarinus officinalis
Staphylococcus aureus
Synergism
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Summary:Antioxidant and antibacterial activity of a methanol rosemary extract (RE) containing 30% carnosic acid (CA), 16% carnosol (COH) and 5% rosmarinic acid (RA) was studied in vitro alone and in combination with the antioxidant food additives butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). The antioxidant efficiency of the extract, CA, and RA, was determined by a kinetic analysis of the 2,2-diphenyl-2-picrylhydrazyl hydrate radical (DPPH·) scavenging activity. RE showed two different rate slopes in the reduction of DPPH· vs. time curve, which correlated with the distinct behaviours of RA and CA; pure RA reached the plateau more rapidly than CA. A synergistic antioxidant effect between RE and BHT was demonstrated by isobolographic analysis and a synergistic interaction of RE with BHA to inhibit Escherichia coli and Staphylococcus aureus growth was observed. Therefore, rosemary not only enhances the antioxidant efficiency of BHA and BHT, but also the antibacterial effect of BHA; allowing a decrease from 4.4 to17 folds in the amounts of the synthetic compounds used.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.12.029