Tyrosinase Inhibitory Activity of Citrus Essential Oils

Thirteen kinds of citrus essential oils and their volatile flavor constituents were investigated for tyrosinase inhibitory activity. Eureka lemon, Lisbon lemon, Keraji, and Kiyookadaidai significantly inhibited the oxidation of l-dihydroxy phenylalanine (l-DOPA) by mushroom tyrosinase. Citral and my...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-03, Vol.54 (6), p.2309-2313
Main Authors: Matsuura, Ritaro, Ukeda, Hiroyuki, Sawamura, Masayoshi
Format: Article
Language:English
Subjects:
Alkenes - pharmacology
Aroma and flavouring agent industries
Biological and medical sciences
citral
Citrus - chemistry
citrus fruits
cosmetics
enzyme inhibition
enzyme inhibitors
Enzyme Inhibitors - pharmacology
essential oils
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Kinetics
lemons
monophenol monooxygenase
Monophenol Monooxygenase - antagonists & inhibitors
Monoterpenes - pharmacology
myrcene
Oils, Volatile - chemistry
Oils, Volatile - pharmacology
oranges
Taste
Volatilization
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Thirteen kinds of citrus essential oils and their volatile flavor constituents were investigated for tyrosinase inhibitory activity. Eureka lemon, Lisbon lemon, Keraji, and Kiyookadaidai significantly inhibited the oxidation of l-dihydroxy phenylalanine (l-DOPA) by mushroom tyrosinase. Citral and myrcene among volatile flavor constituents of citrus essential oils exhibited tyrosinase inhibitory activities with K i values of 0.318 and 2.38 mM, respectively. The inhibition kinetics analyzed by a Lineweaver−Burk plot indicated that citral is a noncompetitive inhibitor and myrcene is a competitive inhibitor. These results indicated that citral and myrcene are responsible for the tyrosinase inhibitory activity of citrus essential oils. Keywords: Tyrosinase; citrus peel essential oil; volatile flavor constituents
ISSN:0021-8561
1520-5118
DOI:10.1021/jf051682i