Antioxidant and Photoprotective Effects of Blanch Water, a Byproduct of the Almond Processing Industry
AbstractThe 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• 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. View Full-Text
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Mandalari, G.; Arcoraci, T.; Martorana, M.; Bisignano, C.; Rizza, L.; Bonina, F.P.; Trombetta, D.; Tomaino, A. Antioxidant and Photoprotective Effects of Blanch Water, a Byproduct of the Almond Processing Industry. Molecules 2013, 18, 12426-12440.
Mandalari G, Arcoraci T, Martorana M, Bisignano C, Rizza L, Bonina FP, Trombetta D, Tomaino A. Antioxidant and Photoprotective Effects of Blanch Water, a Byproduct of the Almond Processing Industry. Molecules. 2013; 18(10):12426-12440.Chicago/Turabian Style
Mandalari, Giuseppina; Arcoraci, Teresita; Martorana, Maria; Bisignano, Carlo; Rizza, Luisa; Bonina, Francesco P.; Trombetta, Domenico; Tomaino, Antonio. 2013. "Antioxidant and Photoprotective Effects of Blanch Water, a Byproduct of the Almond Processing Industry." Molecules 18, no. 10: 12426-12440.