Functional Beverage Made with the Seaweed <em>Caulerpa racemosa</em>: Antioxidant and Pharmacokinetic Properties

• DOI: 10.20944/preprints202505.0693.v1
• Publication Date: 2025-05-12T02:26:36Z
• Authors: Grace Sanger; Royke Iwan Montolalu; Lena Damongilala; Yan Rudolf Assa; Rony Abdi Syahputra; Princella Halim; Apollinaire Tsopmo; Fahrul Nurkolis

The potential of seaweed as a source bioactive compounds including antioxidants made it versatile form ingredient that can be incorporated directly or indirectly in the preparation foods and beverages. Antioxidant constituents are important managing regulating oxidative stress protecting human body from severe adverse effects due to excess release free radicals reactive oxygen species promote onset chronic diseases. This study aimed make functional beverage containing 20 – 30% Caulerpa racemosa (seaweed), identify phytocompounds using GC–MS, determine antioxidant activity, molecular drug likenees identfied compounds. Data showed total phenolic content juice with was 32.2 + 0.5 μg/GAE, vitamin C 2.9 0.1 µg/mL while activity (DPPH IC50) 46.8±3.3 mg/mL. Twenty were identified which three met Lipinski’s rule five. They then docked five enzymes involved inflammation (cytochrome P450, lipoxygenase, myeloperoxidase, NADPH oxidase, Xanthin oxidase). Their binding energies (∆G: 4.1 6.3 Kcal/mol) comparable those known commercial binders 5.0 7.3 each enzyme. Pharmacokinetic analyses excellent scores for regard bioavailability, intestinal absorption, blood brain barrier. sensory test value good odor, taste, color, score between 4.7- 5.9. Overall, functionalized displayed properies potentially useful reduction related conditions, although in-vivo studies needed.