Evaluation of Tyrosinase Inhibitory Activity of some Indian Spices
Objective: Evaluation of tyrosinase inhibitory activity of spices. Materials and methods: Ten different spices considered as usual commodity in Indian food habits was screened for their inhibitory activity against tyrosinase. The mushroom tyrosinase inhibitory activity was determined by dopachrome method using L-DOPA as the substrate. Results: Amongst the spices tested four spices viz. Turmeric (Curcuma longa ), cumin (Cuminum cyminum), black pepper (Piper nigrum), pipal (Ficus religiosa) showed the specific inhibitory activity against tryrosinase above 50% and out of them turmeric showed maximum inhibition which can be further explored for the characterization of the phytoconstituents. Other spices showed potential inhibition of tyrosinase activity. Conclusion: This finding could lead to the design and discovery of new tyrosinase inhibitors from Indian spices.
Tyrosinase Inhibitor, Alcohol Extract, Piper nigrum, Ficus religiosa, Myristica fragrance, Nigella sativa, Cinnamomum tamala, Murraya koenigii, Coriandrum sativum, Cuminum cyminum, Carum carvi, Curcuma longa.
Pharmacy and Pharmacology
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 International License.