<i>In vitro</i> and cellular activities of the selected fruits residues for skin aging treatment

LOURITH, NATTAYA; KANLAYAVATTANAKUL, MAYUREE; CHAIKUL, PUXVADEE; CHANSRINIYOM, CHAISAK; BUNWATCHARAPHANSAKUN, PICHAPORN

doi:10.1590/0001-3765201720160849

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Biological Sciences • An. Acad. Bras. Ciênc. 89 (1 suppl) • 2017 • https://doi.org/10.1590/0001-3765201720160849 copy

In vitro and cellular activities of the selected fruits residues for skin aging treatment

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ABSTRACT

Peel extracts of litchi and rambutan, and that of tamarind seed coat were investigated in relation to their utility in skin-aging treatments. Standardized extracts of tamarind were significantly (p < 0.05) more efficient at O₂ ^•- scavenging (IC₅₀ = 27.44 ± 0.09) than those of litchi and rambutan (IC₅₀ = 29.57 ± 0.30 and 39.49 ± 0.52 μg/ml, respectively) and the quercetin standard (IC₅₀ = 31.88 ± 0.15 μg/ml). Litchi extract proved significantly (p < 0.05) more effective for elastase and collagenase inhibition (88.29 ± 0.25% and 79.46 ± 0.92%, respectively) than tamarind (35.43 ± 0.68% and 57.69 ± 5.97%) or rambutan (31.08 ± 0.38% and 53.99 ± 6.18%). All extracts were safe to human skin fibroblasts and inhibit MMP-2, with litchi extract showing significantly (p < 0.01) enhanced inhibition over the standard, vitamin C (23.75 ± 2.74% and 10.42 ± 5.91% at 0.05 mg/ml, respectively). Extracts suppress melanin production in B16F10 melanoma cells through inhibition of tyrosinase and TRP-2, with litchi extract being the most potent, even more so than kojic acid (standard). These results highlight the potential for adding value to agro-industrial waste, as the basis for the sustainable production of innovative, safe, anti-aging cosmetic products.

Key words:
agro-industrial waste; antioxidant; cellular activities; cosmetics; enzyme inhibitions; fruit crop

Sample	Concentration (mg/ml)	Cell viability (%)
Sample	Concentration (mg/ml)	Human skin fibroblast	B16F10 melanoma
Litchi	0.0001	94.40 ± 5.11	104.44 ± 4.95
	0.001	89.68 ± 4.73	105.73 ± 1.34
	0.007	100.36 ± 0.18	-
	0.01	89.60 ± 0.83	97.34 ± 3.16
	0.03	90.00 ± 0.69	-
	0.05	92.45 ± 0.68	-
	0.1	-	23.14 ± 1.48
	1	-	21.30 ± 0.35
Rambutan	0.0001	100.00 ± 3.63	96.86 ± 3.05
	0.001	92.23 ± 3.15	93.50 ± 1.39
	0.007	94.13 ± 0.84	-
	0.01	89.12 ± 2.26	90.18 ± 2.35
	0.1	-	15.39 ± 0.78
	1	-	13.69 ± 0.14
Tamarind	0.0001	101.56 ± 0.52	99.15 ± 3.06
	0.001	97.93 ± 1.80	98.19 ± 0.58
	0.007	110.46 ± 3.40	-
	0.01	-	18.85 ± 0.67
	0.1	-	16.54 ± 0.43
	1	-	14.23 ± 0.19
Vitamin C	0.01	95.22 ± 2.79	-
	0.03	100.00 ± 4.44	-
	0.05	108.37 ± 0.80	-

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[1] Correspondence to: Nattaya Lourith E-mail: nattayal@mfu.ac.th

Sample	TPC	Antioxidant activity (IC₅₀, µg/ml)			Enzyme inhibitory effect (%)
Sample	(g GAE/100 g extract)	ABTS	DPPH	O₂ ^·-	Elastase	Collagenase	Tyrosinase (IC₅₀, µg/ml)
Litchi	35.91 ± 2.14	7.14 ± 0.0 ^a	2.29 ± 0.06^a	29.57 ± 0.30	88.29 ± 0.25	79.46 ± 0.92	197.80 ± 1.23 ^a
Rambutan	45.87 ± 0.29	2.92 ± 0.02^b	1.86 ± 0.06^b	39.49 ± 0.52	31.08 ± 0.38	53.99 ± 6.18	430.84 ± 0.57 ^b
Tamarind	39.25 ± 1.95	3.41 ± 0.03^c	1.44 ± 0.01^c	27.44 ± 0.09	35.43 ± 0.68	57.69 ± 5.97	96.15 ± 0.62 ^c
Vitamin C	-	6.35 ± 0.09^a	3.40 ± 0.02^a	-	-	-	-
Kojic acid	-	-	-	-	-	-	36.50 ± 0.60^a
Quercetin	-	-	-	31.88 ± 0.15	-	-	-
Ursolic acid	-	-	-		81.40 ± 0.15	-	-
EGCG	-	-	-		-	86.46 ± 2.20	-