Cosmeceutical potency of functional ripe buni cider

Abstract

Buni fruit (Antidesma bunius) is a local seasonal sour fruit in Indonesia and commonly used as street foods such as rujak buni. In this study, we formulated cider drink from ripe buni fruits and determined its efficacy for cosmeceutical potency via antioxidant and collagenase inhibitory activities. Buni ciders were fermented with both single and combine cultures of Acetobacter xylinum and Saccharomyces cereviseae. Ciders were further identified by gas chromatography-mass spectrometry (GC/MS) and tested for its antioxidant activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical inhibitory assay, collagenase inhibitory assay, alcohol content by Conway method, total soluble phenolic content, and sensory analysis. Buni cider had a pH of about 3.0 and alcohol content up to 3.6%. Compound profiling showed that buni ciders contained flavonoids, alkaloids, and organic acids. The antioxidant activity of buni ciders was reached in the range of 73.11-78.12 %, and the total phenolic content in ciders was 7.34-22.55 mg gallic acid/mL. Buni cider fermented from single A. xylinum had a potential inhibitory effect against collagenase. Sensory profiling showed that most panelists preferred to drink buni cider fermented from single A. xylinum rather than that of other buni ciders and juice. These data indicate that ripe buni cider fermented from single A. xylinum had potential antioxidant and collagenase inhibitory effects. Besides, it could be applied for cosmeceutical application for the management of skin aging.