Evaluation of Tyrosinase Inhibitory Activity of some Indian Spices

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.