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Investigation of Extracts from Rosemary (Rosmarinus officinalis L.) for Application in Cosmetics

Abstract It has been studied the influence of two main technological factors, temperature and duration, upon the composition of glycol and ethanol extracts from rosemary for cosmetics application. The equations of extraction with respect to tannins and flavonoids have been derived. The diffusion coefficients (D) of the main group of bioactive substances -tannins, have been obtained. The antimicrobial activity of extracts from rosemary, obtained by extraction with 70 %ethanol and propylene glycol has been investigated. The microorganisms that represent the most frequently occurring micro flora in cosmetic and food products have been chosen as test-microorganisms in the study, the Gram-positive bacteria Bacillus pumilus, Bacillus subtilis, Staphylococcus epidermidis and Staphylococcus aureus; the Gram-negative bacteria Pseudomonas aeruginosa, Escherichia coli and Salmonella abony; the yeasts Saccharomyces cerevisiae and Candida albicans, and the mould Aspergillus niger. The antimicrobial activity of extracts is most strongly expressed towards the bacteria and the mould and most weakly, towards the yeasts.