Effect of Crystallization and Maceration Time on Antioxidant Activity of Ethanolic Extract from Brown Algae Sargassumsp

Brown algae as a source of bioactive has been known for a long time; antioxidants is one of the compounds that have an important role to maintain good health.The research was conducted to determine the effect of crystallization by freezing method and time of maceration on the antioxidant activity and the yield of the ethanolic extract from brown algae. Mashed fresh brown algae has been frozen at -18° C for 6 hours and partially treated without freezing. Furthermore macerated using ethanol at a ratio of 1:3 (brown algae: ethanol, w/v) for 6, 12, 18 and 24 hours. The antioxidant activity and total polyphenols content (TPC) of ethanolic extracts (EE) were determined by using IC50 (inhibition against DPPH) and Folin-Ciocalteu reagents, respectively. The results showed that the crystallization by freezing (-18° C for 6 hours) resulted in a high of antioxidant activity, TPC and yield of the ethanolic extract.Crystallization by the freezing combined with maceration time of 18 and 24 hours, in addition to the highest ethanolic extract were obtained, total polyphenol content and alsothe highest in antioxidant activity