The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.

The present work focuses on the production and identification of microbial volatile organic compounds (VOCs) associated with antimicrobial properties from Bacillus amyloliquefaciens strain S13 newly isolated from the brown alga Zonaria tournefortii. For this purpose, strain isolated was grown on Luria–Bertani culture medium with 15‰ (w/v) NaCl, with an initial pH 7.2 at 30°C for 48 h under continuous agitation at 180 rpm. The VOCs were sequentially extracted from the supernatant containing extracellular compounds by hydrodistillation using a Clevenger apparatus and analyzed by gas chromatography-mass spectrometry. The main volatile compounds identified are 13-epi-manoyl oxide (29.39%), manool (17.39%), 15,16-dinorlabd-8(20)-en-13-one (13.17%), labda-8(17),13Z-dien-15-ol (9.51%) and 3α-hydroxy-13-epi-manoyl oxide (5.26%) belonging to the labdane-type diterpenes class. Other compounds representing different chemical classes were also identified in the chemical composition. The produced volatile fraction was tested in vitro on antimicrobial activity and their minimum inhibitory concentration (MIC) values against pathogenic microorganisms were estimated. The results indicated that among the tested microorganisms, Saccharomyces cerevisiae (24 ± 0.3 mm; MIC = 64 μg/mL) was the most susceptible to volatile fraction followed by Agrobacterium tumefaciens (20 ± 0.5 mm; MIC = 128 μg/mL) and Bacillus subtilis (18 ± 0.8 mm; MIC = 128 μg/mL).

This chapter focuses on the essential oils and volatile fractions of seaweed. It includes an introduction to the essentials and volatile fractions and the main chemical classes found. This part is completed by a presentation of the fundamental aspects of biodiversity and the chemodiversity of the marine environment followed by the taxonomy and systematics of marine macroalgae. The heart of this chapter concerns the chemistry of volatile products extracted from marine algae. It reports the specificities of the marine natural products chemistry in comparison to that of terrestrial organisms. The description of volatile compounds in seaweed is divided into two parts, the first reports the common compounds identified in main volatile fractions and the second cover the specific volatile components. These include C11 hydrocarbons, sulfur compounds, and halogenated hydrocarbons. These latter are playing a very important role in communication and chemical defense. The last part includes aspects of chemical ecology and biological activities of volatile products.

Oil mill wastewater is the main by-product of the olive oil industry resulting mainly from the treatment and pressing of olives in mills. It is a rich source of nutrients and phytochemicals with a wide spectrum of biological properties. The present study focuses on the chemical analysis and evaluation of the antimicrobial and antioxidant activity of the essential oil (EO) and the volatile fraction (VF) obtained, respectively, by hydrodistillation. Chemical analysis by gas chromatography coupled to mass spectrometry (GC/MS) and a flame ionisation detector (GC/FID) revealed the predominance of phenolic compounds (25.71%, 60.36%) and fatty acids (62.37%, 38.25%) for the VF and EO, respectively. It was also shown that the main compounds were oleic acid (24.9%) for the VF and 4-ethylphenol (28.5%) for the EO. The results of the antimicrobial activity in terms of MIC values against twelve microorganisms showed that, overall, the VF was more active than the EO. The antioxidant activity of the VF and EO was evaluated using the DPPH assay and expressed as half-maximal inhibitory concentration (IC50), where the EO (218 μg/mL) showed better antioxidant activity than the VF (244 μg/mL). The results also revealed that the antimicrobial activity and antioxidant activity values for both oils were significantly lower than the standards used.

The interest of using natural ingredients in cosmetic products has getting increased specially developing in new photoprotective formulations. In this study, it was undertaken to evaluate the cosmeceutical potential of the aerial parts of the species Bunium alpinum Waldst. & Kit (Apiaceae family) growing Algeria, by assessing their photoprotective and antioxidant effects. For this purpose, the total antioxidant capacity and activity were determined by using phosphomolybdenum and DPPH· radical scavenging methods. The in vitro photoprotective effect against UV-B radiations was determined according to the Sun Protection Factor (SPF) by using UV spectrophotometer at the range between 290 and 320 nm and Mansur equation. It was clear that among the tested extract, content of phenolic compounds and flavonoids of butanolic extract (Ba-BuOH) had higher than other extracts and it possessed strong antioxidant activity in DPPH· radical scavenging (20.65±0.017 mg VCE/g) and total antioxidant activity (196.69±4.08 mg VCE/g) assays. Similarly, its major compound Apigenin-7-O-rutinoside exhibited high photoprotective activity in UVB and UVA range and the SPF values were (14.70±0.11 and 32.80±0.5, respectively). The results gathered from our work reveal the using possibility of this extract and its major as antioxidant and sunscreening agent in cosmetic formulations.