CHOLINESTERASE AND TYROSINASE INHIBITORY ACTIVITY OF SUBCRITICAL WATER AND MICROWAVE EXTRACTS OF RAPHANUS SATIVUS L. ‘RED MEAT’ RADIX

Abstract

Objective: Cholinesterase and tyrosinase inhibitory activity potential of microwave-assisted and subcritical water extracts of Raphanus sativus L. Red Meat roots were investigated. Material and Method: Total phenol, flavonoid and anthocyanin content of extracts from conventional solvent and advanced extraction systems were spectrophotometrically quantified. Acetylcholinesterase, butyrylcholinesterase and tyrosinase inhibitory activities were investigated with the calculation of the rate of absorbance change with kinetic readings. Result and Discussion: The subcritical water extract was found to provide highest acetylcholinesterase, butyrylcholinesterase and tyrosinase inhibitory activities with an IC50 of 0.71 mg/ml, 2.13 mg/ml and 1.21 mg/ml, respectively. Consistent with the anaylsis of total phenol (27.57 mg GAE/g) and flavonoid (4.80 mg QE/g) contents, subcritical water extract of red meat radish can be considered as a potential source for products aiming enzyme inhibitory activity.