Antioxidant and α-amylase inhibition activities of phenolic compounds in the extracts of Indian honey

AIM: To evaluate the antioxidant and alpha-amylase inhibition potential of phenolic compounds in the extracts of Indian honey. METHODS: Phenolic compounds were extracted from Indian honey through column chromatography. The antioxidant potential of extracted phenolic compounds was measured by two different biochemical assays: ferric reducing antioxidant power (FRAP) assay and scavenging activity on 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Moreover, alpha-amylase inhibition assay of phenolic compounds of honey was also evaluated. RESULTS: The scavenging inhibition rate varied from 86.8% to 78.6% from the highest (6 mg.mL(-1)) to the lowest (1.5 mg.mL(-1)) concentration, whereas, reducing power assay varied from 0.89 Abs to 0.19 Abs from the highest to the lowest concentration. Butylated hydroxytoluene (BHT) was used as reference compound for antioxidant assays. alpha-amylase inhibition assay is reported from the phenolic honey extracts for the first time. The inhibition rate for alpha-amylase varied from 88.8% to 30.5% from the highest (20 mu g.mL(-1)) to the lowest concentration (4 mu g.mL(-1)). CONCLUSION: Honey phenolic extract possessed antioxidant and alpha-amylase inhibition activity, thus increasing its potential therapeutic property.