Comparative Analysis of Biological Activities and Phenolic Content between Fresh and Steamed Sargassum fusiforme in Different Extraction Solvents

Sargassum fusiforme (SF), a perennial brown, is often steamed for consumption. SF contains many bioactive compounds; however, the effect of steaming these compounds unknown. This study investigates phenolic component contents and antioxidant antiaging activities fresh (SF) (SSF) extracts in different solvents (95% ethanol, 95% methanol, hot water). Total polyphenol flavonoid content was highest SSF methanol (9.76 mg TAN/g) (13.42 QUE/g). The DPPH radical scavenging activity (IC50 = 5.83 μg/μL), whereas FRAP higher extracts. Methanol extract exhibited SOD, CAT, APX activities. Collagenase inhibition all extracts, whilst tyrosinase (30.5%). Analysis compound revealed that 4-hydroxybenzoic acid extract, increased naringenin naringin ethanol Finally, both showed positive correlation with content. Overall, results suggested had Thus, can be potentially used health functional foods cosmetic products.