Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/11/2015
Publication Date: 7/14/2015
Citation: Bakota, E.L., Winkler-Moser, J.K., Berhow, M.A., Eller, F.J., Vaughn, S.F. 2015. Antioxidant activity and sensory analysis of a rosmarinic acid-enriched extract of garden sage (Salvia officinalis) [abstract]. Institute of Food Technologists.
Technical Abstract: A novel extract of S. officinalis (garden sage) was prepared using supercritical carbon dioxide (SC-CO2) extraction, followed by a Soxhlet hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid (RA), which has shown promising health benefits in animals. The extract contained RA at a concentration of 28.4 mg/g, representing a three-fold enrichment from the RA content in sage leaves. This extract was evaluated for phenolic content and antioxidant activity. It was then incorporated into a model food emulsion system as a source of lipid antioxidants and compared to emulsions containing pure rosmarinic acid. Both treatments were effective in suppressing lipid oxidation. The extract was evaluated by a trained sensory panel in a tea formulation. While the panel could discriminate among extract-treated and control samples, panelists demonstrated high acceptability of the sage extract in a tea. This opens the door for additional food formulations incorporating the extract and the investigation of antioxidant activity in these foods.