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Ilhami Gulcin - One of the best experts on this subject based on the ideXlab platform.

  • pistachio pistacia vera l gum a potent inhibitor of reactive oxygen species
    Journal of Enzyme Inhibition and Medicinal Chemistry, 2015
    Co-Authors: Hilal M Sehitoglu, Ilhami Gulcin, Hatice Han, Pinar Kalin, Ali Ozkan, Hassan Y Aboulenein
    Abstract:

    AbstractIn the present study, in order to evaluate antioxidant and radical Scavenging properties of Pistachio gum (P-Gum), different bioanalytical methods such as DPPH• Scavenging activity, DMPD•+ radical Scavenging activity, total antioxidant activity determination by ferric thiocyanate, reducing ability Fe3+–Fe2+ transformation, Cuprac and FRAP assays, Scavenging by riboflavin-methionine-illuminate system and ferrous ions (Fe2+) chelating activities by 2,2′-bipyridyl reagent were performed separately. P-Gum inhibited 54.2% linoleic acid peroxidation at 10 µg/ml concentration. On the other hand, BHA, BHT, α-tocopherol and trolox, pure antioxidant compounds, indicated inhibition of 80.3%, 73.5%, 36.2% and 72.0% on peroxidation of linoleic acid emulsion at the same concentration, respectively. In addition, all of sample had an effective DPPH•, DMPD•+ and Scavenging, Fe3+ reducing power by Fe3+–Fe2+ transformation and FRAP assay, Cu2+ reducing ability by Cuprac method and Fe2+ chelating activities.

  • Antioxidant activity of clove oil - A powerful antioxidant source
    Arabian Journal of Chemistry, 2012
    Co-Authors: Ilhami Gulcin, Mahfuz Elmastaş
    Abstract:

    The number of methods to measure the antioxidants in botanicals, foods, nutraceuticals and other dietary supplements has increased considerably in the last decade. Clove oil is obtained by distillation of the flowers, stems and leaves of the clove tree. In the present paper, clove oil was evaluated by employing various in vitro antioxidant assay such as α,α-diphenyl-β-picryl-hydrazyl free radical (DPPH) Scavenging, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical Scavenging activity, total antioxidant activity determination by ferric thiocyanate, total reducing ability determination by Fe3+-Fe2+transformation method, superoxide anion radical Scavenging by riboflavin/methionine/illuminate system, hydrogen peroxide Scavenging and ferrous ions (Fe2+) chelating activities. Clove oil inhibited 97.3% lipid peroxidation of linoleic acid emulsion at 15μg/mL concentration. However, under the same conditions, the standard antioxidant compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), α-tocopherol and trolox demonstrated inhibition of 95.4, 99.7, 84.6 and 95.6% on peroxidation of linoleic acid emulsion at 45μg/mL concentration, respectively. In addition, clove oil had an effective DPPHScavenging, ABTS+Scavenging, superoxide anion radical Scavenging, hydrogen peroxide Scavenging, ferric ions (Fe3+) reducing power and ferrous ions (Fe2+) chelating activities. Also, these various antioxidant activities were compared to BHA, BHT, α-tocopherol and trolox as reference antioxidant compounds. © 2010.

  • antioxidant and radical Scavenging activity of aerial parts and roots of turkish liquorice glycyrrhiza glabra l
    International Journal of Food Properties, 2010
    Co-Authors: Hatice Tohma, Ilhami Gulcin
    Abstract:

    We investigated antioxidant and radical Scavenging activity of lyophilized aqueous extract and ethanol extract of roots and barks of Turkish liquorices (Glycyrrhiza glabra L.) by employing various in vitro antioxidant assays such as DPPH• Scavenging activity, ABTS•+ Scavenging activity, DMPD•+ Scavenging activity, O2 •− Scavenging activity, total antioxidant activity, Fe3+-Fe2+ and Cu2+-Cu+ reducing abilities H2O2 Scavenging and ferrous ions (Fe2+) chelating activities. Aqueous extract of aerial parts (AE-AP), ethanol extract of aerial parts (EE-AP), aqueous extract of root parts (AE-RP) and ethanol extract of root parts (EE-RP) of Turkish liquorices inhibited 87.9, 83.6, 88.6 and 80.1% lipid peroxidation of linoleic acid emulsion at 30 μg/mL concentration, respectively. On the other hand, α-tocopherol and trolox indicated inhibition of 68.1 and 81.3%, respectively.

  • antioxidant activity of bisbenzylisoquinoline alkaloids from stephania rotunda cepharanthine and fangchinoline
    Journal of Enzyme Inhibition and Medicinal Chemistry, 2010
    Co-Authors: Ilhami Gulcin, Akcahan Gepdiremen, R Elias, Aun Chea, Fevzi Topal
    Abstract:

    In the present study, we determined the antioxidant activity of cepharanthine and fangchinoline from Stephania rotunda by performing different in vitro antioxidant assays, including 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical Scavenging, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical Scavenging, N,N- dimethyl-p-phenylenediamine dihydrochloride (DMPD) radical Scavenging, superoxide anion (O2•–) radical Scavenging, hydrogen peroxide Scavenging, total antioxidant activity, reducing power, and ferrous ion (Fe2+) chelating activities. Cepharanthine and fangchinoline showed 94.6 and 93.3% inhibition on lipid peroxidation of linoleic acid emulsion at 30 μg/mL concentration, respectively. On the other hand, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), α-tocopherol, and trolox indicated inhibitions of 83.3, 92.2, 72.4, and 81.3% on peroxidation of linoleic acid emulsion at the same concentration (30 μg/mL), respectively. According to the results, cepharanthine and fa...

  • radical Scavenging and antioxidant activity of tannic acid
    Arabian Journal of Chemistry, 2010
    Co-Authors: Ilhami Gulcin, Zubeyr Huyut, Mahfuz Elmastaş, Hassan Y Aboulenein
    Abstract:

    Abstract Tannic acid, a naturally occurring plant polyphenol, is composed of a central glucose molecule derivatized at its hydroxyl groups with one or more galloyl residues. In the present paper, we examines the in vitro radical Scavenging and antioxidant capacity of tannic acid by using different in vitro analytical methodologies such as 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH ) Scavenging, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical Scavenging activity, total antioxidant activity determination by ferric thiocyanate, total reducing ability determination using by Fe3+–Fe2+ transformation method, superoxide anion radical Scavenging by riboflavin–methionine-illuminate system, hydrogen peroxide Scavenging and ferrous ions (Fe2+) chelating activities. Also, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), α-tocopherol and trolox, a water-soluble analogue of tocopherol, were used as the reference antioxidant radical scavenger compounds. Tannic acid inhibited 97.7% lipid peroxidation of linoleic acid emulsion at 15 μg/mL concentration. On the other hand, the above mentioned standard antioxidants indicated an inhibition of 92.2%, 99.6%, 84.6% and 95.6% on peroxidation of linoleic acid emulsion at 45 μg/mL concentration, respectively. In addition, tannic acid had an effective DPPH Scavenging, ABTS + radical Scavenging, superoxide anion radical Scavenging, hydrogen peroxide Scavenging, Fe3+ reducing power and metal chelating on ferrous ions activities. Also, those various antioxidant activities were compared to BHA, BHT, α-tocopherol and trolox as references antioxidant compounds. The present study shows that tannic acid is the effective natural antioxidant component that can be used as food preservative agents or nutraceuticals.

Kwanghyun Baek - One of the best experts on this subject based on the ideXlab platform.

  • Chemical characterization and antioxidant potential of volatile oil from an edible seaweed Porphyra tenera (Kjellman, 1897)
    Chemistry Central Journal, 2017
    Co-Authors: Jayanta Kumar Patra, Seweon Lee, Jae Gyu Park, Yong-suk Kwon, Kwanghyun Baek
    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 µg/mL. Similarly, it displayed strong ABTS radical Scavenging (IC_50 value of 177.83 µg/mL), hydroxyl radical Scavenging (IC_50 value of 109.70 µg/mL), and moderate lipid peroxidation inhibition activity (IC_50 value of 231.80 µg/mL) and reducing power (IC_0.5 value of 126.58 µg/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and α-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.

  • chemical characterization and antioxidant potential of volatile oil from an edible seaweed porphyra tenera kjellman 1897
    Chemistry Central Journal, 2017
    Co-Authors: Jayanta Kumar Patra, Seweon Lee, Jae Gyu Park, Yong-suk Kwon, Kwanghyun Baek
    Abstract:

    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. 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 µg/mL. Similarly, it displayed strong ABTS radical Scavenging (IC50 value of 177.83 µg/mL), hydroxyl radical Scavenging (IC50 value of 109.70 µg/mL), and moderate lipid peroxidation inhibition activity (IC50 value of 231.80 µg/mL) and reducing power (IC0.5 value of 126.58 µg/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and α-tocopherol, taken as the reference standard compounds (positive controls). 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.

  • volatile compounds and antioxidant capacity of the bio oil obtained by pyrolysis of japanese red pine pinus densiflora siebold and zucc
    Molecules, 2015
    Co-Authors: Jayanta Kumar Patra, Sung Hong Kim, Hyewon Hwang, Joon Weon Choi, Kwanghyun Baek
    Abstract:

    In the present study, sawdust bio-oil (SBO) manufactured by fast pyrolysis of Japanese red pine (Pinus densiflora Siebold and Zucc.) sawdust was analyzed for its volatile chemical compound composition and evaluated for its free radical Scavenging potential, inhibition of lipid peroxidation and reducing power. Gas chromatography and mass spectroscopy revealed 29 volatile compounds, comprising 97.6% of the total volatile compounds in SBO. The antioxidant potential of SBO in terms of IC50 values was 48.44 µg/mL for hydroxyl radical Scavenging, 89.52 µg/mL for 1,1-diphenyl-2-picrylhydraxyl radical Scavenging, 94.23 µg/mL for 2,2'-azino-bis[3-ethylbenzothiazoline-6-sulphonic acid] radical Scavenging, and 136.06 µg/mL for superoxide radical Scavenging activity. The total phenol content in SBO was 5.7% gallic acid equivalent. Based on the composition of its volatile compounds, high free radical Scavenging potential and antioxidant properties, SBO could be used as a source of antioxidant compounds, flavoring agents and nutraceuticals in the food, pharmaceutical, and cosmetic industries.

Jayanta Kumar Patra - One of the best experts on this subject based on the ideXlab platform.

  • Chemical characterization and antioxidant potential of volatile oil from an edible seaweed Porphyra tenera (Kjellman, 1897)
    Chemistry Central Journal, 2017
    Co-Authors: Jayanta Kumar Patra, Seweon Lee, Jae Gyu Park, Yong-suk Kwon, Kwanghyun Baek
    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 µg/mL. Similarly, it displayed strong ABTS radical Scavenging (IC_50 value of 177.83 µg/mL), hydroxyl radical Scavenging (IC_50 value of 109.70 µg/mL), and moderate lipid peroxidation inhibition activity (IC_50 value of 231.80 µg/mL) and reducing power (IC_0.5 value of 126.58 µg/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and α-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.

  • chemical characterization and antioxidant potential of volatile oil from an edible seaweed porphyra tenera kjellman 1897
    Chemistry Central Journal, 2017
    Co-Authors: Jayanta Kumar Patra, Seweon Lee, Jae Gyu Park, Yong-suk Kwon, Kwanghyun Baek
    Abstract:

    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. 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 µg/mL. Similarly, it displayed strong ABTS radical Scavenging (IC50 value of 177.83 µg/mL), hydroxyl radical Scavenging (IC50 value of 109.70 µg/mL), and moderate lipid peroxidation inhibition activity (IC50 value of 231.80 µg/mL) and reducing power (IC0.5 value of 126.58 µg/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and α-tocopherol, taken as the reference standard compounds (positive controls). 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.

  • volatile compounds and antioxidant capacity of the bio oil obtained by pyrolysis of japanese red pine pinus densiflora siebold and zucc
    Molecules, 2015
    Co-Authors: Jayanta Kumar Patra, Sung Hong Kim, Hyewon Hwang, Joon Weon Choi, Kwanghyun Baek
    Abstract:

    In the present study, sawdust bio-oil (SBO) manufactured by fast pyrolysis of Japanese red pine (Pinus densiflora Siebold and Zucc.) sawdust was analyzed for its volatile chemical compound composition and evaluated for its free radical Scavenging potential, inhibition of lipid peroxidation and reducing power. Gas chromatography and mass spectroscopy revealed 29 volatile compounds, comprising 97.6% of the total volatile compounds in SBO. The antioxidant potential of SBO in terms of IC50 values was 48.44 µg/mL for hydroxyl radical Scavenging, 89.52 µg/mL for 1,1-diphenyl-2-picrylhydraxyl radical Scavenging, 94.23 µg/mL for 2,2'-azino-bis[3-ethylbenzothiazoline-6-sulphonic acid] radical Scavenging, and 136.06 µg/mL for superoxide radical Scavenging activity. The total phenol content in SBO was 5.7% gallic acid equivalent. Based on the composition of its volatile compounds, high free radical Scavenging potential and antioxidant properties, SBO could be used as a source of antioxidant compounds, flavoring agents and nutraceuticals in the food, pharmaceutical, and cosmetic industries.

Mehmet Emin Buyukokuroǧlu - One of the best experts on this subject based on the ideXlab platform.

  • antioxidant antimicrobial antiulcer and analgesic activities of nettle urtica dioica l
    Journal of Ethnopharmacology, 2004
    Co-Authors: Ilhami Gulcin, Munir Oktay, Irfan O Kufrevioǧlu, Mehmet Emin Buyukokuroǧlu
    Abstract:

    In this study, water extract of nettle (Urtica dioica L.) (WEN) was studied for antioxidant, antimicrobial, antiulcer and analgesic properties. The antioxidant properties of WEN were evaluated using different antioxidant tests, including reducing power, free radical Scavenging, superoxide anion radical Scavenging, hydrogen peroxide Scavenging, and metal chelating activities. WEN had powerful antioxidant activity. The 50, 100 and 250 microg amounts of WEN showed 39, 66 and 98% inhibition on peroxidation of linoleic acid emulsion, respectively, while 60 microg/ml of alpha-tocopherol, exhibited only 30% inhibition. Moreover, WEN had effective reducing power, free radical Scavenging, superoxide anion radical Scavenging, hydrogen peroxide Scavenging, and metal chelating activities at the same concentrations. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), quercetin, and alpha-tocopherol. In addition, total phenolic compounds in the WEN were determined as pyrocatechol equivalent. WEN also showed antimicrobial activity against nine microorganisms, antiulcer activity against ethanol-induced ulcerogenesis and analgesic effect on acetic acid-induced stretching.

  • antioxidant antimicrobial antiulcer and analgesic activities of nettle urtica dioica l
    Journal of Ethnopharmacology, 2004
    Co-Authors: Ilhami Gulcin, Munir Oktay, Irfan O Kufrevioǧlu, Mehmet Emin Buyukokuroǧlu
    Abstract:

    In this study, water extract of nettle (Urtica dioicaL.) (WEN) was studied for antioxidant, antimicrobial, antiulcer and analgesic properties. The antioxidant properties of WEN were evaluated using different antioxidant tests, including reducing power, free radical Scavenging, superoxide anion radical Scavenging, hydrogen peroxide Scavenging, and metal chelating activities. WEN had powerful antioxidant activity. The 50, 100 and 250g amounts of WEN showed 39, 66 and 98% inhibition on peroxidation of linoleic acid emulsion, respectively, while 60g/ml of-tocopherol, exhibited only 30% inhibition. Moreover, WEN had effective reducing power, free radical Scavenging, superoxide anion radical Scavenging, hydrogen peroxide Scavenging, and metal chelating activities at the same concentrations. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), quercetin, and -tocopherol. In addition, total phenolic compounds in the WEN were determined as pyrocatechol equivalent. WEN also showed antimicrobial activity against nine microorganisms, antiulcer activity against ethanol-induced ulcerogenesis and analgesic effect on acetic acid-induced stretching. © 2003 Elsevier Ireland Ltd. All rights reserved.

Seweon Lee - One of the best experts on this subject based on the ideXlab platform.

  • Chemical characterization and antioxidant potential of volatile oil from an edible seaweed Porphyra tenera (Kjellman, 1897)
    Chemistry Central Journal, 2017
    Co-Authors: Jayanta Kumar Patra, Seweon Lee, Jae Gyu Park, Yong-suk Kwon, Kwanghyun Baek
    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 µg/mL. Similarly, it displayed strong ABTS radical Scavenging (IC_50 value of 177.83 µg/mL), hydroxyl radical Scavenging (IC_50 value of 109.70 µg/mL), and moderate lipid peroxidation inhibition activity (IC_50 value of 231.80 µg/mL) and reducing power (IC_0.5 value of 126.58 µg/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and α-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.

  • chemical characterization and antioxidant potential of volatile oil from an edible seaweed porphyra tenera kjellman 1897
    Chemistry Central Journal, 2017
    Co-Authors: Jayanta Kumar Patra, Seweon Lee, Jae Gyu Park, Yong-suk Kwon, Kwanghyun Baek
    Abstract:

    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. 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 µg/mL. Similarly, it displayed strong ABTS radical Scavenging (IC50 value of 177.83 µg/mL), hydroxyl radical Scavenging (IC50 value of 109.70 µg/mL), and moderate lipid peroxidation inhibition activity (IC50 value of 231.80 µg/mL) and reducing power (IC0.5 value of 126.58 µg/mL). PTVO exhibited strong antioxidant potential in a concentration dependent manner and the results were comparable with the BHT and α-tocopherol, taken as the reference standard compounds (positive controls). 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.