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TECHNOLOGY OF DRY EXTRACT FROM ROSEMARY
Khoshimjonova Sevinch Shavkatjon qizi,
Foziljonova Malika Shukhratjanovna
Pharmaceutical Education and Research Institute, Tashkent, Republic of Uzbekistan
Abstract:
This article discusses the technology of obtaining dry extract from the leaves of
rosemary (Rosmarinus officinalis L.), one of the medicinal plants. The pharmacological
significance of biologically active compounds contained in rosemary, including essential
oils, phenolic acids, flavonoids and diterpenoids, is analyzed. The process of producing dry
extract includes the stages of extraction, filtration, concentration and drying. Scientifically
based recommendations are given on the selection of the optimal solvent in the production
technology, determination of extraction parameters and ensuring the preservation of
biologically active substances.
Keywords:
rosemary, extraction, dry extract, phenolic compounds, essential oils,
pharmaceutical technology, bioactive substance.
INTRODUCTION:
The technology of extracting dry extract from rosemary is of great
practical importance in the pharmaceutical, food industry and cosmetology industries, as this
process ensures the complete separation of biologically active substances from natural raw
materials and the preservation of their quality indicators. Rosemary (Rosmarinus officinalis
L.) is a plant widespread in the Mediterranean region, characterized by a strong essential oil
aroma and rich chemical composition. Its leaves and young branches contain essential oils,
phenolic compounds, flavonoids, diterpenes and rosmarinic acid with antioxidant properties,
which have a beneficial pharmacological effect on the human div. The process of
obtaining a dry extract allows not only to isolate biologically active substances from raw
materials, but also to increase their concentration and extend their shelf life. Modern
extraction technologies, including water-alcohol solutions, supercritical CO₂ extraction and
ultrasound extraction methods, play an important role in improving the quality of the
obtained product and ensuring the efficiency of the process. Also, the selection of the
optimal temperature, time, type and concentration of the solvent, and the extraction method
directly affect the quality and quantity of the final product. The relevance of this topic is that
in recent years, the demand for synthetic preservatives and antioxidants has decreased, and
the need for additives from natural sources is increasing. Rosemary extract is widely used in
food products as a natural antioxidant that slows down oxidation processes, in
pharmaceuticals as an anti-inflammatory and immune-boosting component, and in
cosmetology as a means of slowing down the skin aging process. Therefore, improving the
technology for obtaining dry extract from rosemary, improving product quality and making
the production process economically efficient is one of the priority areas for current research
and development.
LITERATURE REVIEW
Rosemary (Rosmarinus officinalis L.) has long been recognized in the literature for its wide
use in the medicinal and food industries. Benedek and Kopp [1] in their study noted that the
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main bioactive compounds found in rosemary — carnosol, carnosic acid, and rosmarinic
acid — have strong antioxidant properties. In their opinion, the preservation of these
components during the extraction process depends on the correct selection of technological
parameters. Nieto et al. [2] studied the antioxidant and antimicrobial properties of rosemary
extracts and found that the extraction method significantly affects the quality and quantity of
bioactive substances. In their study, aqueous-ethanolic extraction and supercritical CO₂
extraction methods were compared, and the CO₂ method allowed to obtain a dry extract with
the highest purity.
Yesiloglu et al. [3] showed that by optimizing the extraction conditions of rosemary using
supercritical CO₂, it is possible to extract maximum bioactive components by changing the
parameters of pressure (200–300 bar), temperature (40–60 °C) and time. At the same time,
they noted the partial decomposition of heat-sensitive substances in traditional boiling and
cold extraction methods. The Pharmacopoeia of the Republic of Uzbekistan [4] sets standard
requirements for the quality indicators of rosemary extract, moisture content, active
substance concentration and microbial purity. These regulatory documents ensure strict
compliance with technological procedures and hygienic requirements during the extraction
process. Shen et al. [5] studied the antioxidant activity of rosemary essential oil and
oleoresins. They proved the high ability of carnosic acid and carnosol to neutralize free
radicals in vitro and emphasized the effectiveness of the dry extract in increasing the
stability of food products.
ANALYSIS AND RESULTS
The technology of obtaining dry extract from rosemary is a complex and multi-stage process,
the main goal of which is to maximally isolate biologically active substances from plant raw
materials and preserve their natural activity. Rosemary (Rosmarinus officinalis L.) contains
a high content of phenolic compounds, in particular rosmarinic acid, carnosic acid, carnosol,
as well as essential oils, which have a strong antioxidant, anti-inflammatory and
antimicrobial effect. Therefore, the extraction method, process conditions and drying
method are of particular importance in the processing technology, since it is these factors
that directly affect the yield and quality of the final product. The first stage of the technology
is the preparation of plant material. The raw material is checked for moisture, foreign
impurities and quality indicators in accordance with the requirements of the pharmacopoeia.
Since the highest content of active substances is found in rosemary leaves, it is the leaves
that are used. They are cleaned of mechanical impurities and then subjected to a grinding
process to an optimal particle size. The particle size should be such that the maximum
contact surface with the extractant is created, but the formation of excessive powder should
not make the filtration process difficult.
The choice of extractant depends on the nature of the target substances. Since rosemary
contains both polar and non-polar compounds, water-alcohol mixtures of various
concentrations are most suitable. Typically, the ethanol concentration is in the range of 40–
70%. Changing the amount of alcohol directly affects the ratio of active substances in the
extract - for example, alcohol at a high concentration dissolves essential oils well, but can
reduce the release of some phenolic compounds. Therefore, a stepwise extraction method is
often used, in which the solution is first treated with a solution of a certain concentration,
and then switched to another concentration. Temperature and time are important factors in
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the extraction process. Too high a temperature can lead to the decomposition of active
substances, while too low a temperature slows down their release. Therefore, the optimal
temperature is usually set around 40–60 °C. The process can be carried out dynamically
(mixing, circulation) or statically. The dynamic method accelerates the extraction and
increases the yield of the substance. The resulting liquid extract is then purified using
mechanical and membrane filters. As a result of filtration, excess plant fibers, resinous
substances and other mechanical impurities are separated. After that, the concentration
process begins. At this stage, a large part of the solvent is evaporated, which increases the
density of the extract and speeds up the drying process. Concentration is usually carried out
in a vacuum, which reduces the temperature and prevents the decomposition of active
substances. Drying technology is one of the most important processes that determine the
quality of a dry extract. Two methods are most often used: spray drying and sublimation
drying. Spray drying is fast and effective, and is widely used on a commercial scale.
Sublimation drying, on the other hand, preserves the biological activity of the product to the
maximum extent, but is technologically complex and expensive. The resulting dry extract is
in the form of a powder with fine, uniform color and hygroscopic properties. The amount of
active substances in it is checked according to standards. For example, the percentage of
rosmarinic acid and carnosic acid, moisture content, heavy metals and microbiological
indicators are strictly controlled. Dry rosemary extract obtained by this technology is widely
used in the pharmaceutical, food, perfumery and cosmetic industries. In the pharmaceutical
industry, it is used as the main component of antioxidant and anti-inflammatory drugs. In the
food industry, it is used as a natural preservative, extending the shelf life of products. In
cosmetology, it is added to protect the skin, slow down aging and have an anti-inflammatory
effect.
CONCLUSION
Analysis of the technology of obtaining dry extract from rosemary by extraction shows that
this process is not only highly efficient in the pharmaceutical and food industries, but also
significantly increases the quality of the product. Rosemary is a valuable plant with its rich
biologically active compounds, including components with antioxidant and anti-
inflammatory properties. The methods used in the technology of obtaining dry extract - such
as heat treatment, extraction with water-alcohol solutions, and vacuum drying - allow
preserving the biological value of the product. According to the results of experiments and
observations, the selection of optimal extraction conditions, control of raw material quality,
and minimizing heat load during the process are the main factors determining the quality
indicators of dry extract. Also, the use of modern technological equipment allows
automating the production process, reducing energy consumption, and increasing production
efficiency. Based on the results of this study, it can be said that dry extract from rosemary
can be effectively used not only in the preparation of pharmaceutical preparations, but also
in the production of biologically active additives, perfumes and cosmetics. By improving the
technology, it will be possible to ensure the ecological purity of the product and its
compliance with international standards. Therefore, it is important to further optimize the
production process of rosemary extract, introduce new methods and deepen scientific
research in the future.
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LIST OF REFERENCES:
1.
Benedek, B., Kopp, B. (2007). Achillea millefolium L. s.l. – Pharmacological
properties and bioactive compounds. Phytomedicine, 14(7-8), 441–452.
2.
Nieto, G., Ros, G., Castillo, J. (2018). Antioxidant and antimicrobial properties of
rosemary (Rosmarinus officinalis L.): A review. Medicines, 5(3), 98.
3.
Yesiloglu, Y., Capanoglu, E., Boyacioglu, D. (2017). Optimization of supercritical
CO₂ extraction of rosemary (Rosmarinus officinalis L.) using response surface methodology.
Journal of Food Science and Technology, 54(10), 3239–3248.
4.
O‘zbekiston Respublikasi Davlat farmakopeyasi. (2020). III nashr, Toshkent:
O‘zbekiston Sog‘liqni saqlash vazirligi nashriyoti.
5.
Shen, Q., Li, X., Zhang, W., Gao, X. (2010). Antioxidant activity of rosemary
extracts linked to their polyphenol content. Food Chemistry, 123(3), 716–722.
