Antioxidant and Photoprotective Effects of Blanch Water, a Byproduct of the Almond Processing Industry

作者：Mandalari Giuseppina; Arcoraci Teresita; Martorana Maria; Bisignano Carlo; Rizza Luisa; Bonina Francesco Paolo; Trombetta Domenico; Tomaino Antonio^*

来源：Molecules, 2013, 18(10): 12426-12440.

DOI：10.3390/molecules181012426

• blanch water
• byproduct
• photoprotective
• antioxidant
• polyphenols

The aim of the present work was to evaluate the antioxidant and photoprotective effect of blanch water (BW), a byproduct of the almond processing industry. The polyphenolic content of a BW extract, the level of proanthocyanidins and the vanillin index determination were determined. The antioxidant activity and the radical scavenging activity of the BW were evaluated by a range of in vitro tests. The in vivo photoprotective effect was investigated using a formulation containing 2% of the BW extract on skin erythema induced by acute UV-B exposure in twelve volunteers. Results confirmed the presence of added-value antioxidant compounds in the industrial BW extract, and the most representative compounds were naringenin-7-O-glucoside and kaempferol-7-O-rutinoside. The proanthocyanidin content was 71.84 +/- 5.21 cyanidin equivalents/g of BW extract. The good antiradical activity of the BW extract was demonstrated in both the DPPH center dot test and in the Reducing Power test. The percentage inhibition of erythema obtained using a formulation of BW was 50.48, value clearly demonstrating an effect against photooxidative damage in vivo.

• 出版日期2013-10