Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study | Zendy

Fiocco Daniela | Zendy; Fiorentino Daniela | Zendy; Frabboni Laura | Zendy; Benvenuti Stefania | Zendy; Orlandini Giulia | Zendy; Pellati Federica | Zendy; Gallone Anna | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Premium

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.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research