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Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study
Author(s) -
Fiocco Daniela,
Fiorentino Daniela,
Frabboni Laura,
Benvenuti Stefania,
Orlandini Giulia,
Pellati Federica,
Gallone Anna
Publication year - 2011
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2072
Subject(s) - lavender , chemistry , essential oil , tyrosinase , lavandula , lavender oil , traditional medicine , food science , biochemistry , enzyme , medicine
Screening and characterization of novel tyrosinase inhibitors is useful for applications in food technology, cosmetics and medicine. The hydrodistilled essential oils from lavender Lavandula spica L. and peppermint Mentha x piperita L. were investigated for tyrosinase inhibitory activity. Their composition was assessed by gas chromatography–mass spectrometry. Both oils inhibited mushroom tyrosinase in a dose dependent manner. The IC 50 values were estimated, kinetics were analysed and K i values were determined. Our results indicate that lavender and peppermint essential oils may be promising herbal ingredients for developing depigmenting agents in clinical, cosmetic and industrial processes. Copyright © 2011 John Wiley & Sons, Ltd.