Vaccinium myrtillus fruits are a significant source of anthocyanins and have been linked to a number of health advantages. Recent data, however, point towards the possible benefits of topical use for anthocyanins. The purpose of this study was to assess the antioxidant potential of two extracts obtained through maceration. Total anthocyanin content and HPLC-DAD qualitative analysis were completed prior to include the extract in a cream-type topical formulation. The extract with the highest anthocyanin content was incorporated in a basic O/W cream formulation and the antioxidant effect of the cream was evaluated using the DPPH radical scavenging assay. The extract’s stability seven months later was also assessed. Our findings suggest that, the cream formulation offers antioxidant activity, but the activity declines by 27% when it is stored. Additionally, after seven months of storage, the formulation’s color changed, probably as a result of the anthocyanins’ instability.
