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Sugars and minerals enriched fraction from olive mill wastewater for promising cosmeceutical application: characterization, in vitro and in vivo studies.

Abstract

Nowadays, agro-food by-products represent a potential low cost source of biologically active ingredients which have been paid significant attention as nutraceutical, medicine, food and cosmetics. In a previous study we evaluated total sugars, metals and polyphenols of olive mill wastewater (OMWW) from Cerasuola olive cultivar. In the present work we selectively recovered a sugars and minerals enriched fraction (SMEF) from Cerasuola-OMWW by a green adsorption/desorption process. SMEF was mainly found to be composed of monosaccharides and potassium by HPLC-ELSD and ICP-MS. The in vitro cytotoxicity on human fibroblasts, at different concentrations of fraction, was investigated by MTT and Comet assays. In addition, intracellular reactive oxygen species (ROS) production, apoptosis and cell morphological changes were examined. Physical stability of formulation containing SMEF (1% w/w) and its in vivo skin effects were also assessed. Our results highlighted that SMEF showed a toxic effect at higher concentrations (i.e. cell viability reduction, DNA fragmentation and morphological alterations) well correlated to high ROS levels. Conversely, at low concentrations (0.5% and 1% w/w), no significant changes were observed. For the first time, through stability study and in vivo test, we also demonstrated that SMEF formulation is stable and safe for topical application, since skin hydration improvement without skin negative effects were observed after 7 days of its use. Therefore, SMEF has a great potential to be used for cosmeceutical applications.

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Publication details

The article was received on 01 Sep 2017, accepted on 31 Oct 2017 and first published on 01 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01363A
Citation: Food Funct., 2017, Accepted Manuscript
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    Sugars and minerals enriched fraction from olive mill wastewater for promising cosmeceutical application: characterization, in vitro and in vivo studies.

    M. D. Di Mauro, B. TOMASELLO, R. C. Giardina, S. Dattilo, V. Mazzei, F. Sinatra, M. Caruso, N. D’Antona and M. Renis, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01363A

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