Natural Antioxidants From Rosemary and Sage

This is the authors' abstract. We don't add key points for this paper.

The presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.