Evaluation of Tyrosinase Inhibitory Activity of some Indian Spices

P. K. Mukherjee; S. Badami; A. M. Wahile; S. Rajan; B. Suresh

doi:10.18311/jnr/2001/20

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Authors

P. K. Mukherjee
,IN
S. Badami
,IN
A. M. Wahile
,IN
S. Rajan
,IN
B. Suresh
,IN

DOI:

https://doi.org/10.18311/jnr/2001/20

Keywords:

Tyrosinase Inhibitor, Alcohol Extract, Piper nigrum, Ficus religiosa, Myristica fragrance, Nigella sativa, Cinnamomum tamala, Murraya koenigii, Coriandrum sativum, Cuminum cyminum, Carum carvi, Curcuma longa.

Therapeutic Drug Monitoring

Abstract

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.