Development and Validation of an Analytical Method for Carnosol, Carnosic Acid and Rosmarinic Acid in Food Matrices and Evaluation of the Antioxidant Activity of Rosemary Extract as a Food Additive

• Main Authors: Seung-Hyun Choi (Author), Gill-Woong Jang (Author), Sun-Il Choi (Author), Tae-Dong Jung (Author), Bong-Yeon Cho (Author), Wan-Sup Sim (Author), Xionggao Han (Author), Jin-Sol Lee (Author), Do-Yeon Kim (Author), Dan-Bi Kim (Author), Ok-Hwan Lee (Author)
• Format: Book
• Published: MDPI AG, 2019-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Antioxidants are used to prevent the oxidation of foods. When used for food additive purposes, the dosage should be regulated and the functionality evaluated to ensure stability. In this study, we performed a method validation for the quantitative analysis of rosemary extract residues and evaluated...