<i>Rosmarinus</i> plants: Key farm concepts towards food applications
Javad Sharifi‐Rad, Shahira M. Ezzat, Mahitab H. El Bishbishy, Dima Mnayer, Farukh Sharopov, Ceyda Sibel Kılıç, Monica Neagu, Carolina Constantin, Mehdi Sharifi‐Rad, Maria Atanassova, Silvana Nicola, Giuseppe Pignata, Bahare Salehi, Patrick Valère Tsouh Fokou, Natália Martins
Abstract
Rosmarinus species are aromatic plants that mainly grow in the Mediterranean region. They are widely used in folk medicine, food, and flavor industries and represent a valuable source of biologically active compounds (e.g., terpenoids, flavonoids, and phenolic acids). The extraction of rosemary essential oil is being done using three main methods: carbon dioxide supercritical extraction, steam distillation, and hydrodistillation. Furthermore, interesting antioxidant, antibacterial, antifungal, antileishmanial, anthelmintic, anticancer, anti-inflammatory, antidepressant, and antiamnesic effects have also been broadly recognized for rosemary plant extracts. Thus the present review summarized data on economically important Rosmarinus officinalis species, including isolation, extraction techniques, chemical composition, pharmaceutical, and food applications.