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

摘要

AIM:To evaluate the antioxidant and α-amylase inhibition potential of phenolic compounds in the extracts of Indian honey.METHODS: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.RESULTS:The scavenging inhibition rate varied from 86.8％ to 78.6％ from the highest (6mg·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).CONCLUSION:Honey phenolic extract possessed antioxidant and α-amylase inhibition activity,thus increasing its potential therapeutic property.