**11.** *Rosmarinus officinalis* **is used as a preservative**

*R. officinalis* has been demonstrated to have preservation capabilities for usage in food, as its antioxidant activity has been studied in pork products, such as patties [55]. The antioxidant properties of rosemary have been attributed to a variety of phenolic compounds found in this spice, including carnosol, carnosic acid, rosmanol, rosmarinic acid, and tosemaridiphenol [56]. The most abundant compound in *R. officinalis* is carnosic acid, which is followed by other phenolic compounds, such as carnosol. The chemical elements of *R. officinalis* are classified into three groups: phenolic diterpenes with abietic acid structure, flavonoids, and phenolic acids [57]. Carnosic acid, which has a strong antioxidant activity, is primarily responsible for *R. officinalis* preservation advantages. This carnosic acid's antioxidant activity was compared to that of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone (TBHQ ), and the results showed that this acid was more antioxidant than BHT and BHA. One of *R. officinalis* key active chemicals, carnosic acid, is generated from isopentenyl diphosphate *via* methylerythritol phosphate and is present as carnosol in chloroplasts and intracellular membranes [57]. *R. officinalis* has been compared to several chemical preservatives and antioxidant chemicals, with efficiency comparable to currently used preservatives, showing that rosemary can be used as a natural green alternative to some chemical antioxidants with comparable effects. Because it lacks the strong flavor of other spices, such as *C. verum, R. officinalis, P. nigrum, and Zingiber officinale,* it can be used as a natural antioxidant in a

number of dishes. As a result, employing rosemary as an antioxidant will not have any negative effects on the organoleptic properties of foods.
