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2013•Yunnan Chemical TechnologyRequires access

Study on the Antioxidant Activity of Rosemary Antioxidant

Ying Ruan

Open publisher page 1 citations

Abstract

The antioxidant activity of rosemary antioxidant compared with BHT antioxidant on snake oil and grape seed oil was discussed in this paper,UV / VIS spectra of rosemary antioxidant was investigated in this paper.The results showed that rosemary antioxidant had the best antioxidant activity,when its concentration was between 0.04% to 0.05%.The oxidation resistance decrease with the increase of the amount.When the amount rose to some degree,it turned out to be catalytic oxidation.The rosemary antioxidant had great absorption at the UVA band,which could improve the protection of UVA in Sunscreen cosmetic.

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What this paper is about

The antioxidant activity of rosemary antioxidant compared with BHT antioxidant on snake oil and grape seed oil was discussed in this paper,UV / VIS spectra of rosemary antioxidant was investigated in this paper.The results showed that rosemary antioxidant had the best antioxidant activity,when its concentration was between 0.04% to 0.05%.The oxidation resistance decrease with the increase of the amount.When the amount rose to some degree,it turned out to be catalytic oxidation.The rosemary antioxidant had great absorption at the UVA band,which could improve the protection of UVA in Sunscreen cosmetic.

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Available abstract

The antioxidant activity of rosemary antioxidant compared with BHT antioxidant on snake oil and grape seed oil was discussed in this paper,UV / VIS spectra of rosemary antioxidant was investigated in this paper.The results showed that rosemary antioxidant had the best antioxidant activity,when its concentration was between 0.04% to 0.05%.The oxidation resistance decrease with the increase of the amount.When the amount rose to some degree,it turned out to be catalytic oxidation.The rosemary antioxidant had great absorption at the UVA band,which could improve the protection of UVA in Sunscreen cosmetic.

Key concepts: Antioxidant, Chemistry, Food science, Antioxidant capacity, Biochemistry

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