Correlation analysis between antioxidant and anti-wrinkling activity of domestic blackcurrant (Ribes nigrum L.) extract

This study evaluates the potential of blackcurrant (Ribes nigrum L.) ethanol extracts for antioxidant and anti-wrinkling effects, particularly focusing on their ability to inhibit skin-aging enzymes. Blackcurrant extracts were prepared using different ethanol concentrations (20%, 40%, 60%, 80%, and 100%), and their polyphenol, flavonoid, and anthocyanin contents were analyzed alongside antioxidant activities, including DPPH, ABTS, and oxygen radical absorbance capacity (ORAC). Among the tested extracts, the 60% ethanol extract exhibited the highest flavonoid content (18.01 mg CE/g) and strong hydrogen peroxide scavenging activity (r=0.958), indicating its efficacy in mitigating oxidative stress, a key factor in wrinkle formation. Additionally, the 80% ethanol extract, rich in anthocyanins, showed the strongest elastase inhibition (RC50: 122.26 μg/mL, r=0.773), suggesting its potential to preserve skin elasticity by preventing elastin degradation. The 60% ethanol extract also demonstrated the highest collagenase inhibition (RC50: 327.05 μg/mL), supporting its role in maintaining skin structure. These findings highlight the potential of blackcurrant extracts, particularly the 60 and 80% ethanol extracts, as natural anti-aging agents by targeting oxidative stress and enzymatic degradation of dermal proteins.