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...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-03, Vol.54 (6), p.2309-2313
Hauptverfasser:	Matsuura, Ritaro, Ukeda, Hiroyuki, Sawamura, Masayoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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Zusammenfassung:	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