Abstract
Rosemary (Rosemarinus officinalis) is a kind of well-known herbs and its extract is used as an antioxidant widely. Some components in the extract, such as rosmarinic acid, carnosol, carnosic acid and rosmanol have stronger antioxidative activity than vitamin E and BHT, (2, 6-di-tert-butyl-4-hydroxytoluene). This report introduces the antioxidative components and the effect of rosemary extract and novel use in food. The causes of food degradation are influenced by internal and external factors. The internal factors are the contents in food such as oil or enzymes, and the external factors are the environment of the food. The prevention of oil degradation and enzyme inhibition were observed when rosemary extract was added in food, and the degradation by light and heat were also repressed by rosemary extract.
