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KMID : 1007520180270010139
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Food Science and Biotechnology
2018 Volume.27 No. 1 p.139 ~ p.146
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Sardinian honeys as sources of xanthine oxidase and tyrosinase inhibitors
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Di Petrillo Amalia
Santos-Buelga Celestino
Era Benedetta
Gonzalez-Paramas Ana Maria
Tuberoso Carlo Ignazio Giovanni
Medda Rosaria
Pintus Francesca
Fais Antonella
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Abstract
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Sardinian honeys obtained from different floral sources (Arbutus, Asphodelus, Eucalyptus, Thistle, and Sulla) were evaluated for their ability to inhibit tyrosinase and xanthine oxidase enzymes and for their antioxidant activity. Physicochemical parameters, total phenolic, and flavonoids content were also determined. Honey from Arbutus flowers had the highest antioxidant activity followed by Eucalyptus and Thistle ones. These three honeys showed good tyrosinase and xanthine oxidase inhibition properties. Thus, these Sardinian honeys could have a great potential as antioxidant sources for pharmaceutical and cosmetic applications.
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KEYWORD
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Enzyme inhibitors, Honey, Tyrosinase, Xanthine oxidase, Antioxidant
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