Chemical characterization and antioxidant potential of volatile oil from an edible seaweed Porphyra tenera (Kjellman, 1897)

Abstract

Background: Porphyra tenera (Kjellman, 1897) is the most common eatable red seaweed in Asia. In the present study, P. tenera volatile oil (PTVO) was extracted from dried P. tenera sheets that were used as food by the microwave hydrodistillation procedure, after which the characterization of its chemical constituents was done by gas chromatography and mass spectroscopy and its antioxidant potential was evaluated by a number of in vitro biochemical assays such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, nitric oxide (NO) scavenging, superoxide radical scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging, hydroxyl radical scavenging and reducing power assay and inhibition of lipid peroxidation. Results: A total of 30 volatile compounds comprising about 99.4% of the total volume were identified, of which trans-beta-ionone (20.9%), hexadecanoic acid (9.2%) and 2,6-nonadienal (8.7%) were present in higher quantities. PTVO exhibited strong free radical scavenging activity by DPPH scavenging (44.62%), NO scavenging (28.45%) and superoxide scavenging (54.27%) at 500 mu g/mL. Similarly, it displayed strong ABTS radical scavenging (IC50 value of 177.83 mu g/mL), hydroxyl radical scavenging (IC50 value of 109.70 mu g/mL), and moderate lipid peroxidation inhibition activity (IC50 value of 231.80 mu g/mL) and reducing power (IC0.5 value of 126.58 mu g/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and alpha-tocopherol, taken as the reference standard compounds (positive controls). Conclusions: Taken together, PTVO with potential bioactive chemical compounds and strong antioxidant activity could be utilized in the cosmetic industries for making antioxidant rich anti-aging and sun-screen lotion and in the food sector industries as food additives and preservatives.