Rosemary bioactives as antioxidant agent: A bidirectional approach to improving human health and vegetable oil stability

• The dual functionality of rosemary bioactive compounds, emphasizing their role in enhancing the stability of vegetable oils and offering health benefits. • The integration of rosemary extract (RE) and rosemary essential oil (REO) into vegetable oils significantly improves their thermo-oxidative stability, as evidenced by various studies. • Rosemary bioactives positively impact the sensory attributes and physico-chemical properties of vegetable oils during frying and storage. • Therapeutic potentials of rosemary bioactives, including their antimicrobial, anti-inflammatory, anti-ulcerative, anti-diabetic, anti-thrombotic and anti-cancer properties. • Rosemary bioactives present a promising natural alternative to synthetic antioxidants, contributing to advancements in food preservation and consumer well-being by extending the shelf-life of vegetable oils. Rosemary bioactive compounds have gained prominence as natural antioxidants, recognized for their dual role in enhancing the stability and health benefits of edible oils. The antioxidant properties of rosemary extracts (RE) and essential oils (REO) have shown potential in improving the thermo-oxidative stability of vegetable oils, making them a valuable alternative to synthetic additives in food preservation. This review explores the phytopharmaceutical potential of rosemary bioactives, focusing on their multifaceted role in vegetable oil stabilization. The study examines the integration of RE and REO into vegetable oils, assessing the subsequent changes in physico-chemical properties, sensory attributes, and overall oil stability during frying and storage. The literature review also evaluates the impact of rosemary on the reduction of harmful compounds formed during oil processing, providing a comprehensive understanding of its benefits. The incorporation of rosemary bioactives into vegetable oils significantly enhances their thermo-oxidative stability and improves their shelf life. The analysis of existing studies reveals that rosemary not only preserves the physico-chemical integrity of oils but also maintains their sensory qualities, even under high-temperature conditions such as frying. Additionally, the presence of rosemary bioactives is associated with a reduction in the formation of harmful compounds during oil processing, underscoring their protective effects. By synthesizing current research, this review highlights the application of rosemary bioactives as natural antioxidants in the food industry. Their ability to extend the shelf life of vegetable oils positions rosemary as a viable option for advancing food preservation practices and enhancing consumer health. The findings support the continued exploration of rosemary's bioactives as sustainable alternatives to synthetic antioxidants in edible oils.