Development of a novel Allspice essential oil-loaded cream against skin wrinkles: GC-MS metabolic profiling, characterization and enzyme inhibition assays

Natural essential oils attract high interest for reducing facial aging signs and developed wrinkles. This study investigates the GC-MS chemical composition of allspice oil (<i>Pimenta dioica</i>), in addition to preparation, characterization and evaluation of the efficacy of allspice oil and allspice-hyaluronic acid (Allspice-HA)-based topical creams as novel anti-wrinkle preparations. Three vanishing creams were prepared; cream without any additives (X1), cream containing allspice oil (0.2% w/v; X2), and cream containing allspice oil (0.2% w/v) + hyaluronic acid (HA; 1% (w/v) (X3). The three formulations were characterized for pH, viscosity, release study, microbial test, and real-time accelerated stability tests for a period of six months. The <i>in vitro</i> enzyme inhibition assays were assessed to estimate the antiwrinkle property via collagenase, elastase and hyaluronidase inhibitory activities. GC-MS analysis of tested oil revealed predominance of eugenol (56.62%), β-myrcene (15.41%), D-limonene (11.38%) and chavicol (5.36%). The pH, viscosity, and release studies showed superiority of the hyaluronic acid (HA)-based cream (X3), compared to X1 and X2 preparations. Stability studies showed no variation in physicochemical properties for all tested creams up to six months. The <i>in vitro</i> assays showed significantly higher elastase and hyaluronidase inhibitory activities of the allspice-loaded cream, compared to allspice-HA containing cream or the reference products. These findings showed the suitability of the allspice and allspice-HA creams as novel anti-wrinkle preparations with recommendation for <i>in vivo</i> studies and clinical trials.