Antioxidant and Free Radical-Scavenging Potential of Essential Oil from E nteromorpha linza  L. Prepared by Microwave-Assisted Hydrodistillation

Abstract

The seaweed Enteromorpha linza has long been used as a food source rich in natural bioactive compounds in various regions of the world. In the present study, the essential oil from E. linza, extracted by microwave-assisted hydrodistillation, was analyzed for its chemical composition and was evaluated for its free radicalscavenging and antioxidant potential. Gas chromatography and mass spectroscopy revealed the presence of 24 compounds in the seaweed essential oil (SEO), among which hexadecanoic acid (47.32%), nonadecadiene (18.19%) and azetidine (2.84%) are of medicinal importance. SEO exhibited strong hydroxyl radicalscavenging and superoxide scavenging activity of 91.37 and 53.50%, respectively, at 500 μg/mL. SEO also exhibited strong reducing power (0.90) and inhibited lipid peroxidation by 70.53% at 500 μg/mL. Based on the high antioxidant activities of compounds in SEO, it can be used as a food additive, preservative and dietary supplement to control the deleterious effects of oxidative stress with increased nutritional values. PRACTICAL APPLICATIONSExtensive investigations of free radicals and reactive oxygen species have revealed that these components have adverse effect on biomolecules that cause damage to macromolecules, including proteins, nucleic acids, lipids and carbohydrates, as well as various food products. Seaweeds are a favorable food source that serves as an effective resource for essential oil, which could be an alternative source of natural antioxidants, used as food additives or in food preservation. In this study, SEO from E. linza extracted by microwave-assisted hydrodistillation exhibited significantly high antioxidant and radical-scavenging potential, as well as inhibition of lipid peroxidation. These findings confirm that SEO from E. linza can be used by food industries as an additive, preservative or dietary supplement and as a nutraceutical to control the harmful effects of oxidative stress on food.

Antibacterial Activity and Synergistic Antibacterial Potential of Biosynthesized Silver Nanoparticles against Foodborne Pathogenic Bacteria along with its Anticandidal and Antioxidant Effects

“…The DPPH free radical scavenging potential of AgNPs was determined as previously described ( Patra et al, 2015 ). Briefly, five different concentrations (20–100 μg/mL) of AgNPs and ascorbic acid (ASA) as the standard reference compound was assayed.…”

Antimicrobial Action of Compounds from Marine Seaweed

“…The intensification of the extraction stage can reduce the time and energy demand. Patra et al [ 120 ] proposed microwave-assisted hydrodistillation to extract the essential oil from Enteromorpha linza . The major active compounds, such as n -hexanal, 2-chloro-5-methyl-4-(2-thienyl) pyrimidine, tetradecanoic acid, pentadecanoic acid, ( z , z )-6,9- cis -3,4-epoxy-nonadecadiene, 13-octadecenal and azetidine, individually or synergistically inhibited the growth of pathogenic bacteria.…”

Molecular Hybridization‐Guided Construction of Convolutamydine A‐fused β‐Ionone Scaffolds and their Biological Evaluation for Anticancer Activities

“…Tonones are a series of closely related chemical substances that are part of a group of compounds known as rose ketones, which are also as potent odor‐active compounds of several types of fruits. β ‐Ionone is a significant contributor to the aroma of roses, despite its relatively low concentration, is an important fragrance chemical used in perfumery, and exhibits pronounced biological activities . Despite the structural novelty and attractive biological activities of the ionones, a close look into the literature revealed that the ionone ‐ incorporated scaffolds have not yet been widely studied.…”