The Antioxidant Activity of a Prepared Cream Containing Saffron Extract and Grape Seed Extract

This study evaluates the antioxidant activity of a topical water-in-oil cream formulated with saffron (Crocus sativus) and grape seed (Vitis vinifera) extracts and characterizes its physicochemical properties. HPLC profiling confirmed that grape seed extract was rich in catechins (26.7%), epicatechins (21.9%), and procyanidins B1 and B2 (13.6% and 9.5%), while saffron extract contained high levels of trans-4-GG-crocin (28.4%), trans-2-gg-crocin (23.5%), and picrocrocin (13.4%). In vitro assays using human lymphocyte cultures demonstrated that saffron extract (2.5%) reduced fast-flash chemiluminescence from 36.1 × 104 to 14.3 × 104, while grape seed extract (5.0%) decreased the same parameter to 16.3 × 104. Light-sum ROS output similarly declined by 39%-50% across extract concentrations. Gene expression analysis revealed significant upregulation of SOD1, NFE2L2, and JUN, indicating activation of endogenous antioxidant pathways. The final cream formulation, containing 2.5% saffron and 5.0% grape seed extract, exhibited a stable pH of 5.9, viscosity of 31,869 cP, and spreadability of 24.32 g/cm³/s, with no observed irritancy during application tests. These results demonstrate that combining crocin-rich saffron and proanthocyanidin-rich grape seed extracts have a synergistic antioxidant effect and can be successfully incorporated into a stable, skin-compatible topical preparation. The formulation shows promise as a dermal antioxidant therapy aimed at reducing oxidative stress and supporting skin rejuvenation.