Rosemary Essential Oils as a Promising Source of Bioactive Compounds: Chemical Composition, Thermal Properties, Biological Activity, and Gastronomical Perspectives
Darko Micić,
Saša Đurović,
Pavel Riabov,
Ana Tomić,
Olja Šovljanski,
Snežana Filip,
Tomislav Tosti,
Biljana Dojčinović,
Rade Božović,
Dušan Jovanović,
Stevan Blagojević
Affiliations
Darko Micić
Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
Saša Đurović
Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
Pavel Riabov
Federal State Budgetary Scientific Institution GOSMETODCENTR, Lusinovskaya 51, 115093 Moscow, Russia
Ana Tomić
Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Olja Šovljanski
Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
Snežana Filip
Technical Faculty “Mihajlo Pupin” Zrenjanin, University of Novi Sad, Djure Djakovica bb, 23000 Zrenjanin, Serbia
Tomislav Tosti
Faculty of Chemistry, University of Belgrade, Studentski trg 12, 11158 Belgrade, Serbia
Biljana Dojčinović
Institute of Chemistry, Technology and Metallurgy—National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
Rade Božović
Faculty for Hotel and Tourism Management in Vrnjačka Banja, University of Kragujevac, Vojvodjanska ulica bb, 36210 Vrnjačka Banja, Serbia
Dušan Jovanović
Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovica 8, 21000 Novi Sad, Serbia
Stevan Blagojević
Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
Rosemary (Rosmarinus officinalis L.) is a plant worldwide cultivated mainly for essential oils, extracts, and as a spice. Up-to-date results showed diversity in composition of the essential oils, which may influence their quality, biological activity, and thermal properties. Therefore, the aim of this study was to investigate the chemical composition, antimicrobial activity, and thermal properties of the rosemary essential oils originating from Serbia and Russia. Additionally, oils were added to the sunflower oils in order to investigate possible antioxidant activity during the frying. Investigation of the chemical profile marked α-pinene, eucalyptol, and camphor as the most abundant compounds in both oils. However, overall composition influenced in such manner that Russian oil showed significantly higher antimicrobial activity, while Serbian oil proved to be better antioxidant agent in case of frying of sunflower oil. This would significantly influence possible application of the oils, which could be used as an antioxidant agent for extension of the food shelf life, or antimicrobial agent for protection against different microbial strains.
