Application of Óbidos “Ginginha” by-products in topical formulations: Apreliminary study

In recent years many studies on cherries have revealed that they are rich sources of bioactive compounds, mainly due to their polyphenolic phytochemicals. In this work, by-products of the sour cherry (Prunus cerasus L.) used in the Óbidos liquor from Portugal, were evaluated by determination of their total phenolic and anthocyanins contents. The mix samples (leaves and stems) and pomace (skins with and without kernels) were extracted by maceration using two different extraction methods with different solvents: ethanol and methanol. Overall, significant differences were observed between all the extracts in relation to the solvent used and anthocyanin and phenol contents. Stem and leaf extracts showed a polyphenol concentration higher than those from pomace. For all samples the total phenolic and anthocyanin contents were higher in methanol extracts than in ethanol extracts showing that methanol was the best solvent. For the pomace extracts the samples without kernels (skin samples) gave the highest values for both parameters. The tested cherry stems and pomace could be regarded as a promising agro-industrial by-product, being a low-cost polyphenols source, with potential to be added in functional cosmetics formulations. Further studies will be conducted to address their potential use as an antioxidant ingredient