Antioxidative activity of rosemary extract using connective tissue proteins as carriers

Abstract

In the research the activity of rosemary extract introduced using connective tissue proteins was investigated, taking into consideration the effect of the type of carrier (collagen and elastin), carrier concentration (1%, 2%, 4%) and the method of its introduction to fat substrate (rehydrated or unhydrated). Antioxidative activity was assessed using the Oxidograph instrumental test. The activity of rosemary extract on protein preparations was significantly affected by the rehydration of these preparations. The application of collagen as carrier of rosemary extract had an advantageous effect on the activity of this antioxidant. In turn, under the adopted testing conditions the application of elastin resulted in partial masking of antioxidative activity of rosemary extract. Amounts of the carriers, onto which the antioxidant was introduced, did not have a statistically significant effect on this activity. © 2008 Institute of Food Science and Technology.