Antimicrobial properties of herbs and spices have been recognized and used since ancient times for food preservation and medicine . The use of natural antimicrobial compounds is important not only in the preservation of food but also in the control of human and plant diseases of microbial origin. Rosmarinus officinalis L. (Rosemary), member of the Lamiaceae family is an attractive evergreen shrub with pine needle-like leaves that grows wild in most Mediterranean countries. It's trusses of blue flowers last through spring and summer in a warm, humid environment. It will grow to a height of between 3 and 5 feet. In Iraq the plant grows in the northern provinces. It is used for flavoring food, a beverage drink as well as a fragrant additive in soaps and other cosmetics.
In folk medicine it is believed that the extract of this plant affect the menstrual cycle, relieves menstrual cramps, increase urine flow, reduce kidney pam (for example, from kidney stones), in relieving respiratory disorders, stimulate growth of hair and to support the circulatory and nervous systems . Multiple pharmacological activities such as antimicrobial effects, antiviral activities, antiulcerogenicity, antiturnerogenic and antimutagenesis activities, hyperglycaemic action, diuretic effect, antioxidant effects, hepatoprotective activities and acting as an abortifacient (inducing miscarriage) have been reported for this plant. Moreover, rosemary has tonic stimulant properties, it is used as a pulmonary antiseptic, a choleretic and a colagoguic. It has also stomachic, antidiarrhoic and antirheumatic properties.
Rosemary contains a number of potentially biologically active compounds, including antioxidants, such as carnosic acid (the major component in the phenolic diterpenoid fraction from R. officinalis) and rosmarinic acid. Other bioactive compounds include camphor (up to 20% in dry rosemary leaves), caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol, rosmanol, saponins, tannins and flavonoids .
Extracts of R. officinalis have been widely used as a preservative in food industry due to the antioxidant activity and slowing the growth of a number of bacteria that are involved in food spoilage. The present study's goal is to isolate and identify the major compound responsible for the antimicrobial activity using different spectral techniques.carnosic acid isolated from R. officinalis leaves had strong antimicrobial activities against six different pathogenic microorganisms and that carnosic acid is very much responsible for the antimicrobial activity of rosemary leaves. Additional in vivo studies and clinical trials would be needed to justify and further evaluate the potential of this compound as an antimicrobial agent in topical or oral applications. It is also recommended that more safety studies should be carried out before active substances are more widely used or at greater concentrations in food preservation.
|Product Name||Rosemary Extract|
|Botanical Source||Rosmarinus officinalis|
|Part Used||Leaf (Dried, 100% Natural)|
|Specifications||Carnosic acid 5-98%|
|Rosemarinic acid 1-98%|
|Ursolic acid 20-98%|
|Appearance||Carnosic acid: Brown yellow to off-white|
|Rosemarinic acid:Brown yellow to off-white|
|Ursolic acid : Off-white|
Antimicrobial activity of carnosic acid isolated from Rosmarinus officinalis L. leaves ISSN: 1813 - 1662