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

摘要

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.