Antioxidant and α-amylase inhibition activities of phenolic compounds in the extracts of Indian honey

Antioxidant and α-amylase inhibition activities of phenolic compounds in the extracts of Indian honey

To evaluate the antioxidant and α-amylase inhibition potential of phenolic compounds in the extracts of Indian honey. Phenolic compounds were extracted from Indian honey through column chromatography. The antioxidant potential of extracted phenolic compounds was measured by two different biochemical...

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Bibliographic Details
Published in:Chinese journal of natural medicines Vol. 10; no. 4; pp. 255 - 259
Main Authors: Devarajan, Subashini, Venugopal, Subhashree
Format: Journal Article
Language:English
Published: Elsevier B.V 01-07-2012
Subjects:
alpha-amylase
Antioxidant activity
antioxidants
butylated hydroxytoluene
chromatography
DPPH and FRAP
free radicals
Honey
medicinal properties
Phenolic compounds
α-Amylase inhibition activity
Honey
Phenolic compounds
Antioxidant activity
α-Amylase inhibition activity
DPPH and FRAP
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Summary:To evaluate the antioxidant and α-amylase inhibition potential of phenolic compounds in the extracts of Indian honey. Phenolic compounds were extracted from Indian honey through column chromatography. The antioxidant potential of extracted phenolic compounds was measured by two different biochemical assays: ferric reducing antioxidant power (FRAP) assay and scavenging activity on 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Moreover, α-amylase inhibition assay of phenolic compounds of honey was also evaluated. The scavenging inhibition rate varied from 86.8% to 78.6% from the highest (6 mg·mL−1) to the lowest (1.5 mg·mL−1) concentration, whereas, reducing power assay varied from 0.89 Abs to 0.19 Abs from the highest to the lowest concentration. Butylated hydroxytoluene (BHT) was used as reference compound for antioxidant assays. α-amylase inhibition assay is reported from the phenolic honey extracts for the first time. The inhibition rate for α-amylase varied from 88.8% to 30.5% from the highest (20 µg·mL−1) to the lowest concentration (4 µg·mL−1). Honey phenolic extract possessed antioxidant and α-amylase inhibition activity, thus increasing its potential therapeutic property.
Bibliography:http://dx.doi.org/10.1016/S1875-5364(12)60051-X
ISSN:1875-5364
1875-5364
DOI:10.1016/S1875-5364(12)60051-X