Antimicrobial browning-inhibitory effect of flavor compounds in seaweeds

• Published in: Journal of applied phycology Vol. 18; no. 3-5; pp. 413 - 422
• Main Authors: KAJIWARA, Tadahiko, MATSUI, Kenji, AKAKABE, Yoshihiko, MURAKAWA, Takushi, ARAI, Chikako
• Format: Conference Proceeding Journal Article
• Language: English
• Published: Dordrecht Springer 01.10.2006
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Chemical constitution; Economic plant physiology; Erwinia carotovora; Escherichia coli; Fundamental and applied biological sciences. Psychology; General agronomy. Plant production; Gracilaria verrucosa; Kjellmaniella crassifolia; Laminaria japonica; Plant aquaculture, algal production (macroalgae); Ulva pertusa; Alcohol; seaweeds; Ulva; Antimicrobial agent; Heterokontophyta; Carboxylic acid; L-DOPA; volatile compounds; Gracilaria verrucosa; Essential oil; Inhibition; Florideophyceae; Phaeophyceae; Thallophyta; Volatile compound; Rhodophyta; Hydrocarbon; Algae; tyrosinase inhibitory activity; antimicrobial activity; Aldehyde; Ketone; Edible alga; Chlorophyta; Laminaria; Ulvophyceae; Dopa; essential oils

Since ancient times, the antimicrobial properties of seaweeds have been recognized. However, antimicrobial activities of volatile compounds in seaweeds have not been explored so far. Here, essential oils from seaweeds including green, brown and red algae such as Laminaria japonica, Kjellmaniella cra...