Functional Beverage Made with the Seaweed Caulerpa racemosa: Antioxidant and Pharmacokinetic Properties

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