Akademik Veri Yönetim Sistemi
Journal of the Science of Food and Agriculture, 2025 (SCI-Expanded, Scopus)
BACKGROUND: Vaccinium species are characterised by high nutritional value and rich phytochemical composition of their fruits and are therefore used as food and in folk medicine. The aim of this study was to investigate the potential of fruits and leaves of the Vaccinium arctostaphylos L. and Vaccinium myrtillus L. for use as cosmeceuticals and against hyperpigmentation-related skin diseases. The antityrosinase and melanogenesis effects were determined by inhibition of mushroom tyrosinase enzyme, inhibition of tyrosinase enzyme in α-MSH (melanocyte-stimulating hormone)-induced B16F10 cells and melanin inhibition. RESULTS: The ethyl acetate sub-extract from the fruits of V. arctostaphylos showed very strong tyrosinase enzyme inhibition (median inhibitory concentration (IC50) = 9.71 μg mL−1), which was approximately as high as that of the standard compound, and also showed significant melanin inhibition and antityrosinase effect compared to kojic acid. The ethyl acetate extracts from the fruits and leaves of V. arctostaphylos showed antioxidant effect as strong as the standard compounds gallic acid and Trolox. The phytochemical contents of fruit and leaf extracts were analysed by liquid chromatography–tandem mass spectrometry (LC–MS/MS). ADMET (absorption, distribution, metabolism, excretion, and toxicity) profiles of the compounds were predicted and their likeness to drug candidates were analysed. Finally, molecular docking analysis was performed with the crystal structures of different targets determined for compounds (rutin, protocatechuic acid, gentisic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, taxifolin, salicylic acid, 4-hydroxybenzoic acid, luteolin-7-glycoside, quercetin). CONCLUSION: The fruit extracts of V. arctostaphylos in particular appear to be a potential and promising source for the cosmeceutical and pharmaceutical industry due to their content of active ingredients and strong biological effect. © 2025 Society of Chemical Industry.