Technical Data Sheet (TDS) - Rosemary Antioxidant Extract (>10% carnosic acid in oil)

Rosemary Antioxidant Extract (>10% carnosic acid in oil) — English (v3)

Manufacturer: AltraFlora

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Product information

  • Product Name: Rosemary SFE extract (origin: Turkey), PN AF-ANOX1TSF
  • Scientific name: Rosmarinus officinalis
  • Parts utilized for extraction: Leaves (dry)
  • Appearance: Dark-brown, viscous solution
  • Aroma: Absent
  • Solubility: Soluble in oil, insoluble in water

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<5%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
Carnosic acidHPLC (in-house method)>10%10.57%
CarnosolHPLC (in-house method)<1%0.84%
Volatiles (borneol, bornyl acetate, camphor, 1,8-cineole, verbenone)GC-MS and GC-FID (in-house method)<0.5% (combined)0.3%
DPPH radical scavenging IC50 valueUV-vis (in-house method)<50 ppm28 ppm
Total Phenolic Content (mg g-1 GAE)UV-vis (in-house method)>80 mg g-1143 mg g-1
Loss on drying (%)Ph. Eur. (2.8.17)<5%3.4%
Ethanol residue (ppm)HSGC (In-house method)<500 ppmComplies
Arsenic (As)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 2 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 4833-1<10000Complies
Yeast & mold (cfu/g)ISO 21527-2<100Complies
Escherichia coliISO 16649-2N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonus aeruginosusISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 6888-1N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store in cool and dry place, keep away from intense light and high heat.
  • Carrier: Deodorized sunflower oil. This product does not contain additives.
  • Packaging: 1–5 kg/bottle, 10–25–50 kg/drum
  • Shelf life: 24 months
  • Dosage and use: Add 0.05–0.5% by weight to impart an antioxidant effect based on food category. Some representative categories are listed in the table below. The product may be used to stabilise most oil-rich foods such as dairy products, meat products (for general prevention of lipid oxidation), cereals, and natural pigments.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.