Abstract
The research aims to analyse the antioxidant, anti-tyrosinase and anti-wrinkle activities from grapefruit (Citrus Maxima L) and strawberry extracts. Samples were extracted by maceration using 96% ethanol and ethyl acetate, subsequently. The Ferric Reducing Antioxidant Power (FRAP) and β-carotene bleaching (BCB) were used to measure the antioxidant activity. The effect of anti-wrinkle was determined by testing the inhibition of elastase and collagenase enzyme, while anti-tyrosinase activity was analysed using mushroom tyrosinase enzyme. The results showed that strawberry extracts in ethanolic (SE) and ethyl acetate (SEA) have antioxidant activity in FRAP (EC50 = 404.39 ± 3.27 µg / mL and 1978.65 ± 37.25 µg/mL) and BCB (IC50 = 292.30 ± 4.69 µg/mL and 671.11 ± 6.74 µg/mL). Whereas the grapefruit peel extracts both in ethanolic (GPE) and ethyl acetate (GPEA) have antioxidant activity in FRAP (EC50 219.47 ± 71.96 µg / ml and 309.44 ± 95.76 µg/ml) and BCB (EC50 245.19 ± 162.47 µg/ml and 567.54 ± 95.31 µg/ml). As positive standards for FRAP antioxidant analysis were quercetin and vitamin C which has IC50 respectively 18.97 ± 4.50 µg/mL and 24.47 ± 1.44 µg/mL. While in BCB analysis, Butylated Hydroxy Toluene (BHT) used as positive standard (IC50 38.68 ± 5.70 µg/mL). The samples of SE, SEA, GPE and GPEA showed tyrosinase inhibitory activity which the IC50 values were respectively 492.68 ± 1.43; 2658 ± 48.08; 3312.5 ± 222.74; 2985.17 ± 122.80 µg/ml. Kojic acid (IC50 111.52 ± 0.42 µg/ml) is used as positive standard in this study. In addition, SE, SEA, GPE and GPEA were able to inhibit elastase and collagenase enzymes, although their activities were still lower than the positive standard used in this study. Elastastinal in concentration 50 µg/mL giving elastase inhibition about 71.71 ± 0.81 µg/mL, while vitamin C in the same concentration showed collagenase inhibition about 66.79 ± 1.23 µg/mL. It can be concluded that the extract of strawberry and grapefruit peel has antioxidant, anti-tyrosinase and anti-wrinkle activity through inhibition of elastase and collagenase enzymes; thus, they can be used as antiaging cosmetic ingredients.
Highlights
Skin aging, induced by intrinsic and extrinsic factors, causes a loss of structural integrity and decreased skin function (Lephart, 2018)
The increased levels of reactive oxygen species (ROS) will accelerate the production of both enzymes, and it will hasten the degradation of elastin and collagen which is in the extracellular matrix of the dermis
Other important substances derived from our diet, included vitamin A, C, E can act as antioxidant (Khrisnamurthy and Wadhwani, 2012; Pullar et al, 2017; Lephart, 2018)
Summary
Skin aging, induced by intrinsic and extrinsic factors (photo aging), causes a loss of structural integrity and decreased skin function (Lephart, 2018). Other important substances derived from our diet, included vitamin A, C, E can act as antioxidant (Khrisnamurthy and Wadhwani, 2012; Pullar et al, 2017; Lephart, 2018). All of these compounds are beneficial to reduce the risk of skin ageing, because of antioxidant and anti-inflammatory activity on the skin (Bae et al, 2009; Azzini et al, 2010; Ben Ahmed et al, 2016). C. maxima L. contains a high compound of polyphenol; hesperidin and naringin which show various pharmacological activities that have been previously studied (Cuvelier et al, 1992), which is as an inhibitor of tyrosinase, acetylcholinesterase and βglucuronidase enzymes (Karim et al, 2014). Vitamin A and C in grapefruit are able to fight free radical well (Xu et al, 2008)
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