Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L.
Laminaria japonica L. is among the most commonly consumed seaweeds in northeast Asia. In the present study, L. japonica essential oil (LJEO) was extracted by microwave-hydrodistillation and analyzed by gas chromatography and mass spectroscopy. LJEO contained 21 volatile compounds, comprising 99.76%...
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MDPI AG
2015-07-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/20/7/12093 |
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| author | Jayanta Kumar Patra Gitishree Das Kwang-Hyun Baek |
| author_facet | Jayanta Kumar Patra Gitishree Das Kwang-Hyun Baek |
| author_sort | Jayanta Kumar Patra |
| collection | DOAJ |
| description | Laminaria japonica L. is among the most commonly consumed seaweeds in northeast Asia. In the present study, L. japonica essential oil (LJEO) was extracted by microwave-hydrodistillation and analyzed by gas chromatography and mass spectroscopy. LJEO contained 21 volatile compounds, comprising 99.76% of the total volume of the essential oil, primarily tetradeconoic acid (51.75%), hexadecanoic acid (16.57%), (9Z,12Z)-9,12-Octadecadienoic acid (12.09%), and (9Z)-hexadec-9-enoic acid (9.25%). Evaluation of the antibacterial potential against three foodborne pathogens, Bacillus cereus ATCC 10876, Escherichia coli O157:H7 ATCC 43890, and Staphylococcus aureus ATCC 49444, revealed that LJEO at a concentration of 25 mg/paper disc exerted high antibacterial activity against S. aureus (11.5 ± 0.58 mm inhibition zone) and B. cereus (10.5 ± 0.57 mm inhibition zone), but no inhibition of E. coli O157:H7. LJEO also displayed DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity (80.45%), superoxide anion scavenging activity (54.03%), and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical and hydroxyl radical scavenging at 500 µg/mL. Finally, LJEO showed high inhibition of lipid peroxidation with strong reducing power. In conclusion, LJEO from edible seaweed is an inexpensive but favorable resource with strong antibacterial capacity as well as free radical scavenging and antioxidant activity; therefore, it has the potential for use in the food, cosmetics, and pharmaceutical industries. |
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| spelling | doaj.art-613d67124e5e4c1ab8496df83c7981d52022-12-22T02:50:19ZengMDPI AGMolecules1420-30492015-07-01207120931211310.3390/molecules200712093molecules200712093Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L.Jayanta Kumar Patra0Gitishree Das1Kwang-Hyun Baek2School of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, KoreaSchool of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, KoreaSchool of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, KoreaLaminaria japonica L. is among the most commonly consumed seaweeds in northeast Asia. In the present study, L. japonica essential oil (LJEO) was extracted by microwave-hydrodistillation and analyzed by gas chromatography and mass spectroscopy. LJEO contained 21 volatile compounds, comprising 99.76% of the total volume of the essential oil, primarily tetradeconoic acid (51.75%), hexadecanoic acid (16.57%), (9Z,12Z)-9,12-Octadecadienoic acid (12.09%), and (9Z)-hexadec-9-enoic acid (9.25%). Evaluation of the antibacterial potential against three foodborne pathogens, Bacillus cereus ATCC 10876, Escherichia coli O157:H7 ATCC 43890, and Staphylococcus aureus ATCC 49444, revealed that LJEO at a concentration of 25 mg/paper disc exerted high antibacterial activity against S. aureus (11.5 ± 0.58 mm inhibition zone) and B. cereus (10.5 ± 0.57 mm inhibition zone), but no inhibition of E. coli O157:H7. LJEO also displayed DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity (80.45%), superoxide anion scavenging activity (54.03%), and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical and hydroxyl radical scavenging at 500 µg/mL. Finally, LJEO showed high inhibition of lipid peroxidation with strong reducing power. In conclusion, LJEO from edible seaweed is an inexpensive but favorable resource with strong antibacterial capacity as well as free radical scavenging and antioxidant activity; therefore, it has the potential for use in the food, cosmetics, and pharmaceutical industries.http://www.mdpi.com/1420-3049/20/7/12093antibacterialantioxidantchemical compositionessential oilLaminaria japonicaseaweed |
| spellingShingle | Jayanta Kumar Patra Gitishree Das Kwang-Hyun Baek Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. Molecules antibacterial antioxidant chemical composition essential oil Laminaria japonica seaweed |
| title | Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. |
| title_full | Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. |
| title_fullStr | Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. |
| title_full_unstemmed | Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. |
| title_short | Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L. |
| title_sort | chemical composition and antioxidant and antibacterial activities of an essential oil extracted from an edible seaweed laminaria japonica l |
| topic | antibacterial antioxidant chemical composition essential oil Laminaria japonica seaweed |
| url | http://www.mdpi.com/1420-3049/20/7/12093 |
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