Technical Data Sheet
| Product Name | Rosemary extract  |
| Latin Name | Rosmarinus officinalis |
| Part of Plant | Leaves of rosemary |
| Active Ingredient | Rosmarinic acid 2.5%~98% |
| CAS NO. | 20283-92-5 |
| Chemical Formula | C18H16O8 |
| Solubility | Soluble in water, methanol, ethanol, ethylacetate, acetone, etc. Insoluble in oil, chloroform and anhydrous alcohol. |
| Stability | ￭Salt and sucrose have no impact on the stability of RA. ￭Temperature and pH have slight impact. Experiment results show RA is more effective under acidic and low temperature conditions. ￭Light has a great influence on RA, so it should be avoided as much as possible during transportation, storage and use. ￭Ca2+and Mg2+ have great influence on the stability of RA, and other metal ions have little influence. ￭Low concentration of sodium benzoate and potassium sorbate have little influence on the stability of RA. ￭Ascorbic acid has a certain effect on the stability of RA, especially at high concentration. ￭Oxygenant peroxide has a great effect on the stability of RA; while reductant sodium pyrosulfite has little effect. |
| Description | There are two main kinds of active ingredients from rosemary leaves, one is carnosic acid, which is oil-soluble antioxidant, and the other is rosmarinic acid, which is water-soluble antioxidant. Besides, rosmarinic acid also has the effect of bacteriostasis and preservation for the color of products, so it can be widely used in food, feed, beverages, water-soluble colors etc. |
| Package | 25kg fiber drum with sealed inner polyethylene liner |
| Shelf-life | 24 months, if tightly sealed in a cool and dry place |
| Certificates | ISO22000, HACCP, KOSHER, HALAL, Organic Certificates |
| Food & Beverage | ￭Anti-oxidant Rosmarinic acid is easily to dissolve in water so it can be used as antioxidant in water-based products, to delay oxidation and prolong the shelf-life of foods. ￭Anti-microbial Rosmarinic acid showed the highest antimicrobial activity against E. coli with MIC=250 μg/mL. In addition, RA has spectral bacteriostatic effect, so it can be used for food preservation. ￭Color protection Rosmarinic acid has been proved to have a protective effect on pigments. Its synergistic effect with isoascorbic acidcan can reduce the amount of nitrite and other color protectants and help to improve the quality of pigments and foods such as meat products. |
| Dietary Supplemets | ￭Anti-pressure Rosmarinic acid has been proved to have the effect of anti-pressure, improving motion and sleep quality and has been widely used in some brands of food supplements. ￭Memory improvement In a recent study, oral administration of RA (16~32 mg/kg) improved learning and memory in rats, so it may also help to improve the memory of human beings. ￭Inflammatory The anti-inflammatory effects of RA have been revealed through in vitro and in vivo studies of various inflammatory diseases like arthritis, colitis, and atopic dermatitis. ￭Anti-cancer Studies have also investigated the effects of rosmarinic acid on cancer. They have found that the two acids may have antitumor properties and even slow the growth of leukemia, breast, and prostate cancer cells. |
| Cosmetics | ￭Keep Moisture Rosmarinic acid is easy to combine with water so it can help to keep moisture when being used in cosmetics. ￭Photo-protection Malonyldialdehyde formation was delayed when RA was used, and in vivo experiments show the capacity of RA orally administered to inhibit cutaneous alterations caused by UVA exposure. |
| Feed & Pet food | ￭Antioxidant The function of rosmarinic acid in feed is similar as that in food, and regarding the dosage, it’s safe up to the maximum use levels of 300 and 50 mg/kg complete feed (88% DM) for dogs and cats, respectively. ￭Flavor The characteristic flavor of rosemary may attract some animals such as fish, and it’s also help to increase feed intake. |
| Item | Standard | Test Method |
| Assay | Rosmarinic Acid≥Agreed Value | HPLC |
| Appearance | Brown yellow powder (Assay＜60%) Beige powder (Assay≥60%) | Visual |
| Odor | Characteristic flavor of rosemary | Organoleptic |
| Particle Size | ≥95% pass 80 mesh | Ch. P. C. Rule 47 |
| Loss on Drying | ≤5.00% | Ch. P. C. Rule 52 |
| Ash | ≤5.00% | Ch. P. C. Rule 2302 |
| Heavy Metals | ≤10mg/kg | Colorimetric method |
| Arsenic (As) | ≤3mg/kg | Ch. P. C. Rule 21-ICP-MS |
| Lead (Pb) | ≤2mg/kg | Ch. P. C. Rule 21-ICP-MS |
| Mercury (Hg) | ≤2mg/kg | Ch. P. C. Rule 21-ICP-MS |
| Cadmium (Cd) | ≤2mg/kg | Ch. P. C. Rule 21-ICP-MS |
| Ethanol | ≤500mg/kg | GC-MS |
| Total Plate Count | ≤5000CFU/g | ISO 4833-1:2013 |
| Total Yeast & Mold | ≤500CFU/g | ISO 21527:2008 |
| Coliforms | ≤10CFU/g | ISO 21527:2008 |
| Salmonella | Negative | ISO 6579-1:2017 |
| Supplier's Name | Hunan Delore Natural Products Co., Ltd  |
| Supplier'sEmail | info@delore.cn |
| Supplier'sWebsite | www.delore.cn /www.deloresolutions.com |
| Supplier's Address | Bld#7B, Depu Parkview Green, Changsha, Hunan, 410100, China |
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