Permanent skin exposure to the sun may cause a lot of side effects due to the action of UVA and UVB rays. Several studies have shown that polyphenols inhibit the reactive oxygen species formation as their "scavengers", reduce the penetration of UVB rays to sensitive tissues, neutralize free radicals, and because of their antioxidant and anti-inflammatory properties, participate in the prevention and treatment of many diseases caused by UVB rays. The use of cosmeceuticals rich in polyphenolic compounds represents a good basis for health improvement and prevention of UV-relatedchronic diseases. Apple fruit contains a large number of biologically active antioxidant substances, and their extracts can be potentially used for the prevention and/or treatment of many skin diseases caused by oxidative stress. The aim of our study was to estimate the antioxidant activity of wild apple fruit oil extracts obtained by different extraction methods with virgine olive and sunflower oil as solvents in order to investigate the possibility of their use as active substances with antioxidant effects in dermocosmetic/cosmetic UV skin protection preparations.

Two extraction methods were applied. Method 1 comprised the maceration of the wild apple fruit in olive or sunflower oil on a water bath for 4 hours (Samples S1 and S2). Method 2 comprised the maceration of dry wild apple fruit in 96% ethanol followed by maceration with the olive or sunflower oil extraction, heating up on the water bath and removing the ethanol throughly at same time (S3 and S4). All extracts were prepared in drug:extract ratio of 1:5. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method and expressed as mgGAE/100g d.w. Antioxidant activity was determined by two methods: DPPH test and test with linoleic acid and expressed as %RSC (Radical Scavening Capacity) and %AOA (AntiOxidant Activity), respectively.

The type of used solvent did not have a significant influence on TPC and the antioxidant activity of oil extracts, but the used method of extraction was an important factor. TPC was the best for S4 (996.49 mgGAE/100g d.w.). S3 showed good TPC, too (729.90 mgGAE/100g d.w.). %RSC of S1 and S2 were 14.94% and 18.11%, and %AOA were 62.20% and 61.21%, respectively. The use of 96% ethanol additionally increased the antioxidant capacity (S3 and S4), compared to the extraction with oil solvents only (more in DPPH test). %RSC of S3 and S4 were 20.63% and 35.20%, and %AOA were 63.48% and 66.48%, respectively. All extracts showed a better ability to prevent lipid peroxidation, and a lower one to neutralize free radicals. Emulsions with oil extract showed satisfactory antioxidant activity. Oil extracts of wild apple fruit have good antioxidant possibilities and they can be used as active substances for UV protection.

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