the effect of green tea, echinacea purpurea, rosemary extracts on dilation of oxidation and rancidity development in broiler thigh meat was studied. therefore, fresh thighs were dipped in 0.1%  alcoholic aqueous extract during 15 min and kept frozen (-20°c) until 6 months. sampling was carried out at 1, 30, 60, 90, 120,150 and 180 days of aging at -20°c. a parallel experiment with ascorbic acid...

this experiment was conducted to evaluate the effects using of different levels of rosemary hydro-alcoholic extract (rosmarinus officinalis l.) on productive performance and egg quality indicators, in laying hens. the levels of rosemary hydro-alcoholic extract in this experiment were 0, 500, 1000 and 1500ppm. this experiment was conducted in a blok completely randomized design with 160 “hy-line...

Abstract This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared manner were added to furcellaran coatings. Coatings tested for their mechanical properties and results showed that control coatings, those addition of rosemary, had best strength-related parameters. A new ready-to-cook product...

The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18 ºC for 6 months. Fish fillets were divided into three groups; the control (C) without rosemary essential oil, the second group with 0.2 % rosemary essential oil (A) and the third with 0.4 % (v/v) rosem...

Carnosic acid, a phenolic diterpene specific to the Lamiaceae family, is highly abundant in rosemary (Rosmarinus officinalis). Despite numerous industrial and medicinal/pharmaceutical applications of its antioxidative features, this compound in planta and its antioxidant mechanism have received little attention, except a few studies of rosemary plants under natural conditions. In vitro analyses...

The aim of the present study was to evaluate the effect of rosemary (Rosmarinus officinalis L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1-day-old male chicks of Ross 308 strain were randomly assigned to nine dietary groups with three replicates having 10 birds each. Diets were supp...

Rosemary extracts contains a variety of active components, which have physiological functions such as antioxidant, antibacterial, antiviral and anticancer. This article describes the biological activity rosemary its research progress in field food processing oil storage, meat aquatic products preservation anti-corrosion, aiming to provide theoretical reference for application food. It also poin...

plant extracts are rich sources of natural antioxidant and antibacterial compounds. in recent decades, the need for using natural antioxidants in foods, pharmaceuticals and cosmetics has promopted extensive scientific research. the purpose of this study was to investigation of effect of different percentages of rosemary extract (0, 1, 2.5 and 5%) on the quality, chemical and microbial of the pr...