Antioxidant Activity and Isolation of Bioactive Compounds from Seaweed of Silpau (Dyctyosphaeria sp)

Abstract

Seaweed is the key to developing habitat in deep sea, coastal, and estuarine environments. Seaweed, humans, and animals have been interrelated since the beginning, especially as a food source of fiber, protein, vitamins, antioxidants, and bioactive compounds. Natural antioxidants are seen as a superior and safe method of fighting free radicals. Sources of antioxidants usually come from land plants and rarely from seaweed. Silpau is a seaweed and a local food ingredient in Maluku Province, Indonesia, and has the potential as an antioxidant. Antioxidant and bioactive compounds are needed by humans and animals as antibodies to fight various negative influences from the environment. This research aimed to isolate and characterize active antioxidant compounds and the toxicity of silpau extracts. The extraction of the active compound begins with a single maceration method for 3 x 24 hours with methanol solvent, processing with the partition extraction method for subfraction separation using column chromatography with the silica gel stationary phase and the mobile phase solvent n-hexane: ethyl acetate with a ratio (50: 1 ~ 1: 1) gradient. The sample toxicity was tested using the Brine Shrimp Lethality Test method. The trial activity used the Free Radical Reduction method with 2,2-diphenyl-1-pikrilhidrazil as a reagent. This research succeeded in isolating one bioactive compound from the glare green macroalgae. Based on the phytochemical analysis and FT-IR spectrophotometer, sub-fraction IV was identified as a triterpenoid class of compounds that has an IC50 value of 126,582 μg / ml and is considered an antioxidant.