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EXTRACTION OF ROSMARINIC ACID FROM ROSMARY AS ANTIOXIDANT USING GC AND HPLC

1.NUR ELLIYANA BT MOHD RIZAIMY  2018214098  2. FARAH SAFIAH BT JUSAIDI  2018807426    3. NASUHA NOOR AIN BT MOHD RASYDAN  2018803554    4.NUR ALYA ATIQAH BT MOHD KHERRUDIN  2018446186

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EXTRACTION OF ROSMARINIC ACID FROM ROSEMARY AS ANTIOXIDANT

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According to clinical study, it was revealed that  rosmarinic  acid and its derivatives shown the biological activities which are anti-inflammatory, anti-allergic, anti-bacterial activities, antioxidant, in addition those have beneficial effect in Parkinson’s disease, neuroprotective effect, and nephroprotective activity belong to their antioxidant potency through enhancing the activity of antioxidant enzymes and glutathione content.  The greatest level of attention among herbs and spices as sources of antioxidants has been  focussed  on rosemary. In earlier studies, rosemary was shown to have similar patterns of phenolic compounds and their antioxidant activity was attributed mainly to their  carnosic  acid, carnosol and  rosmarinic  acid components. Carnosol and  rosmanol  are formed by oxidative degradation of  carnosic  acid and are not contained initially in the leaves. Essential oil is considered to be the therapeutic principle mainly responsible for most of the activities mentioned, but plant phenolics, especially  rosmarinic  acid, are involved too. Phenolic contents of and rosemary extract can be determined by tests. Essential oils are complex mixtures of volatile compounds with strong odor that are synthesized in several plant organs and exert diverse ecological functions. Due to their biological activities, the essential oils have been reported to be useful in food preservation, fragrance industry and aromatherapy. The order of antioxidant activity of pure compounds showed variations in different tests. This was attributed to structural factors of individual compounds.

Rosmarinus officinalis L is an aromatic, perennial herb with fragrant evergreen needle-like leaves. It is a spice and medicinal herb widely used around the world. Of the natural antioxidants, rosemary has been widely accepted as one of the spices with the highest antioxidant activity

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Sufficient quantities of rosemary were collected.

The rosemary leaves were dried in the air for 10 days.

Dried rosemary leaves were ground in domestic mixer for 10 seconds.

The particles were distributed using sieves of the Standard Tyler series meshes -16+80. ( particles of mesh -20 and +32 were used ) Then, stored in vacuum and maintained in domestic freezer below -10˚C until used.

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1. 200g of dried rosemary leaves were hydro distilled with a Clevenger-type apparatus.

2. Extracted essential oil with 2.5 L of water for 3 hours.

3. Collect essential oil and stored at -4 ˚C in an airtight container until  analysed .

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2.	The capillary column at a flow rate 1.53 mL/min, helium carrier gas was used.  .

1. GC-MS analysis was carried out to identify the essential oil from leaves of Bagdad plants with GC-MS Shimadzu-QP-2010 ULTRA.

3. Injection mode was split, and injection temperature was 240°C;  .

5.	The ionization mode was electronic impact mode (SEI) at 70e.

6.	Identification of the components of the oil was performed by comparing their mass spectra with database library of the National Institute of Standards and Technology (NIST08) and also comparing with the available references.

4.	The oven temperature was programmed at 70°C for (3 min), then raised to 150°C with and hold time 2.00 min, and then increased to 240

CHM 260.pptx