Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization.

Qiuping Chen, Huihui Zhang, Yee Ying Lee, Yong Wang, Ying Li

Abstract read

In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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5 authors.

Qiuping ChenChina-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.

Huihui ZhangChina-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.

Yee Ying LeeSchool of Science, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia.

Yong WangChina-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.

Ying LiChina-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, Guangzhou 510632, China; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China. Electronic address: yingli@jnu.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study developed a green extraction paradigm for rosemary absolute oil (RAO) as a sustainable natural antioxidant to inhibit lipid oxidation in frying oils. RAO was prepared via three methods: heat reflux extraction (HRE) with n-hexane, solvent-free oil extraction (OE) using refined soybean oil, and ultrasound-assisted solvent-free oil extraction (UOE). Under optimized UOE conditions (solid-to-liquid ratio 1:10, 400 W, 25°C, 13 min), RAO yield reached 19.09%, with total phenolic content (TPC) of 347.16 ± 2.81 mg GAE/g, significantly exceeding values from HRE and OE. UOE-RAO contained elevated concentrations of bioactive compounds: carnosic acid (CA, 89.45 ± 1.89 mg/g), ursolic acid (UA, 7.43 ± 0.02 mg/g), and carnosol (16.81 mg/g), accompanied by a pronounced CA-to-carnosol conversion. In vitro antioxidant assays (DPPH) demonstrated UOE-RAO's potent radical scavenging activity (IC

Indexed as

AntioxidantsChemical FractionationCookingGreen Chemistry TechnologyHot TemperatureOils, VolatileUltrasonic WavesFood, ProcessedRosmarinusSolventsAntioxidantsOils, Volatilerosemary oilSolventsAromatic antioxidantGreen oleo-extractionLipid oxidationRosemary absolute oilThermostability

Identifiers

PMID41833259

DOI10.1016/j.ultsonch.2026.107813

PMCPMC13000726

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.