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W Ternes

Publications and source records attributed to W Ternes.

6 recordsLinked to original sources
PubMed1992

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC.

The strong antioxidative activity of Rosmarinus officinalis and Salvia officinalis is caused by phenolic diterpenes. Extracts of these herbs are used as additives to stabilize fat and fat-containing foodstuffs against oxidation. To determine the concentration of individual phenolic diterpenes in pure extracts and fats an HPLC method with electrochemical detection has been developed.

Antioxidants↗
PubMed1992

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. II. Isolation of carnosic acid and formation of other phenolic diterpenes.

The phenolic diterpene carnosic acid appears to be the main substance for general oxidation leading to artifacts with gamma- or delta-lactone structure in extracts of Rosmarinus officinalis and Salvia officinalis. Until now it was only possible to prepare carnosic acid by hydrogenolysis of carnosol. A semipreparative HPLC method has been developed isolating carnosic acid among other phenolic diterpenes. The separated substances were identified by 13C-nuclear magnetic resonance (NMR), 1H-NMR, mass and IR spectroscopy. Conversion of carnosic acid and carnosol to other phenolic diterpenes was investigated by HPLC.

Abietanes↗
PubMed1992

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. III. Stability of phenolic diterpenes of rosemary extracts under thermal stress as required for technological processes.

The concentration of phenolic diterpenes in commercially available extracts of Rosmarinus officinalis (rosemary) determined by HPLC with electrochemical detection ranged from 2.8 to 22.5%. Antioxidant activity of extracts under simultaneous storage and thermal stress depended directly on the concentration of phenolic diterpenes. Differences in rates of degradation of individual phenolic diterpenes at different temperatures were obtained.

Antioxidants↗