摘要：The present study compares the gastrointestinal stability of rosmarinic acid in aqueous extracts of thyme, winter savory and lemon balm with the stability of pure rosmarinic acid. The stability of rosmarinic acid was detected after two-phase in vitro digestion process (gastric and duodenal) with human gastrointestinal enzymes. The concentration of rosmarinic acid in undigested and digested samples was detected using HPLC-DAD. Results showed that gastrointestinal stability of pure rosmarinic acid was significantly higher than that of rosmarinic acid from plant extracts after both gastric and intestinal phases of digestion. Among plant extracts, rosmarinic acid was the most stable in lemon balm after gastric (14.10 %) and intestinal digestion phases (6.5 %). The temperature (37 °C) and slightly alkaline medium (pH=7.5) did not aff ect the stability of rosmarinic acid, while acid medium (pH=2.5) significantly decreased its stability (≥50 %). In addition, the stability rate of rosmarinic acid is influenced by the concentration of human gastrointestinal juices.
关键词：rosmarinic acid; in vitro digestion; stability; human gastrointestinal enzymes; Lamiaceae species
