Antioxidant Activity and Tyrosinase of Brown Seaweed Extract Using Ultrasonic and Magnetic Stirrer Extraction Methods

Seaweed holds significant potential in various industries such as cosmetics, food, textiles, and pharmaceuticals, with brown seaweed being one of the most prominent. Brown seaweed has been a source of bioactive compounds and human consumption for centuries due to its potential active compound content, making it viable for development in both industrial and research fields. This study aims to investigate the potential bioactive components of brown seaweed (Sargassum sp., Turbinaria sp., Padina sp.) as antioxidants and tyrosinase inhibitors using ultrasonic and magnetic stirrer extraction methods. The research consisted of two stages: sample preparation, followed by ultrasonic and magnetic stirrer extraction. The results showed that the brown seaweed extract contained bioactive components with significant total phenolic content, indicating potential as antioxidants and tyrosinase inhibitors. The extract yield from the best combination of Sargassum sp. extract using the ultrasonic method, reaching 20,30±0,2%. The total phenolic content of Sargassum sp. extract, obtained using ultrasonic extraction methods, was the highest, reaching 50.98 ±0.3 mg GAE/g respectively. Qualitative phytochemical tests revealed the presence of alkaloids, flavonoids, hydroquinone phenols, tannins, steroids, tannins, and triterpenoids. Antioxidant activity, as measured by ABTS and DPPH radical scavenging assays, correlated with the total phenolic content. The Sargassum sp. extract obtained through ultrasonic extraction showed IC50 values of 47.94 ±0.5 μg/mL and 90.02 ±0.1 μg/mL, respectively. The best tyrosinase inhibition activity was observed in Sargassum sp. extract obtained through ultrasonic extraction, with an IC50 inhibition value of 650.4 ±0.1 μg/mL using the L-DOPA substrate.