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The main components of the rosemary extract are rosmarind, carnosol and ursolic acid. Several major components of it have strong antioxidant activity. Rosmarind has obvious effects in preventing oxidation of fats and oils and maintaining meat

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Product Name: Rosemary Extract Powder Botanical Name: Rosmarinus officinalis L. Part Used: Leaf, or whole herb Active Ingredient: Rosmarinic Acid Specification rosemary Extract Ratio 4:1 to 20:1 Straight powder 2.5%~90% Rosmarinic Acid 10% 20%

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Rosemary Extract Ursolic Acid.Organic Rosemary Extract.Ursolic Acid Powder Description English name: Rosemary Extract Latin Name: Rosmarinus officinalis L CAS No.: 20283-92-5 Active ingredients: Rosmarinic Acid Specification: 2.5%~90% Use Part :

THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and α‐TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN‐CRUSHED FISH MEAT - WADA

The treatment of α‐tocopherol‐rosemary mixture (0.05%+ 0.02%) had the strongest antioxidant activity among the antioxidants tested in sardine oil model system and frozen‐crushed fish meat. In sardine oil, it delayed the onset of oxidation 5 days

(PDF) Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were

Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties - Tsen - 2006 - Journal of Food Science - Wiley Online Library

Monika Gibis, Jochen Weiss, Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties, Food Chemistry, 10.1016/j.foodchem.2012.02.179, 134, 2, (766-77

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The main components of the rosemary extract are rosmarind, carnosol and ursolic acid. Several major components of it have strong antioxidant activity. Rosmarind has obvious effects in preventing oxidation of fats and oils and maintaining meat

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Product Name: Rosemary Extract Powder Botanical Name: Rosmarinus officinalis L. Part Used: Leaf, or whole herb Active Ingredient: Rosmarinic Acid Specification rosemary Extract Ratio 4:1 to 20:1 Straight powder 2.5%~90% Rosmarinic Acid 10% 20%

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Antioxidant Rosemary Ursolic acid, Rosemarinic Acid 30% to 50% Ursolic Acid 30% to 90% Rosemarinic Acid Antioxidant, Anti ageing Salacia Titprenes / Tannins Triterpenes NLT 2.5%, total tannins NLT 7% Anti diabetic Saw Palmetto Total Fatty Acids

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Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties - Tsen - 2006 - Journal of Food Science - Wiley Online Library

Monika Gibis, Jochen Weiss, Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties, Food Chemistry, 10.1016/j.foodchem.2012.02.179, 134, 2, (766-77

Composition of natural antioxidants for the stabilization of polyunsaturated oils - Kabi Pharmacia AB - FreePatentsOnline

15. An antioxidant composition as described in claim 12 wherein the amount of ascorbic acid is about 6.9% by weight, the amount of citric acid is about 6.9% by weight, the amount of phospholipids is about 70% by weight, and the amount of rosemar

Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract

Two milligrams of β-carotene powder was dissolved in 0.2 ml chloroform followed by adding 0.2 ml linoleic acid, 2 ml Tween20 and 100 ml of distilled water to make β-carotene solution. It was mixed until almost transparent solution obtained.

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Crude extract, 0.2% and 0.5% antioxidants from shrimp shell waste had about 100%, 117%, and 106% FFA values compared with the negative control. Fig. 7. Effect of crude extract and purified antioxidant treatments on free fatty acid (FFA) of sable

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US3950266A - Method of producing an antioxidant composition from rosemary and sage - Google Patents

Antioxidant compositions, useful for preventing deterioration of oils and fats in food products, are prepared by a two-stage extraction from rosemary or sage. A crude product is first extracted from the plant material with a low-boiling solvent

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US Patent for Method of producing an antioxidant composition from rosemary and sage Patent (Patent # 3,950,266 issued April 13, 1976) - Justia

TABLE 2 _____ EFFECTIVE LEVEL OF CRUDE ANTIOXIDANT EXTRACTED FROM ROSEMARY AS COMPARED WITH PRIOR ART Peroxide Value** of Prime Steam Lard After Days at 60.degree.C 0 5 8 It may be noted that the crude extract was also tested for its antioxidant

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Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract

Two milligrams of β-carotene powder was dissolved in 0.2 ml chloroform followed by adding 0.2 ml linoleic acid, 2 ml Tween20 and 100 ml of distilled water to make β-carotene solution. It was mixed until almost transparent solution obtained.

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The Effect of Natural Antioxidant Extracted from Shrimp Shell on Oxidative and Hydrolytic Rancidity of Sable Fish Mince - Sift Desk

Crude extract, 0.2% and 0.5% antioxidants from shrimp shell waste had about 100%, 117%, and 106% FFA values compared with the negative control. Fig. 7. Effect of crude extract and purified antioxidant treatments on free fatty acid (FFA) of sable