HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 139-146
Sardinian honeys as sources of xanthine oxidase and tyrosinase inhibitors
Amalia Di Petrillo1, Celestino Santos-Buelga2, Benedetta Era1, Ana Maria González-Paramás2, Carlo Ignazio Giovanni Tuberoso1, Rosaria Medda1, Francesca Pintus1, Antonella Fais1
1Department of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, CA, Italy, 2Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatologı´a, Facultad de Farmacia, Universidad de Salamanca, 37007 Salamanca, Spain
ABSTRACT
Sardinian honeys obtained from different floral sources (Arbutus, Asphodelus, Eucalyptus, Thistle, and Sulla) were evaluated for their ability to inhibit tyrosinase and xanthine oxidase enzymes and for their antioxidant activity. Physicochemical parameters, total phenolic, and flavonoids content were also determined. Honey from Arbutus flowers had the highest antioxidant activity followed by Eucalyptus and Thistle ones. These three honeys showed good tyrosinase and xanthine oxidase inhibition properties. Thus, these Sardinian honeys could have a great potential as antioxidant sources for pharmaceutical and cosmetic applications.
KEYWORD
Enzyme inhibitors, Honey, Tyrosinase, Xanthine oxidase, Antioxidant
Food Science and Biotechnology 2018 ; 27(1): 139-146
List