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

AimTo evaluate the antioxidant and α-amylase inhibition potential of phenolic compounds in the extracts of Indian honey.MethodsPhenolic 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, α-amylase inhibition assay of phenolic compounds of honey was also evaluated.ResultsThe 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. α-amylase inhibition assay is reported from the phenolic honey extracts for the first time. The inhibition rate for α-amylase varied from 88.8% to 30.5% from the highest (20 µg·mL−1) to the lowest concentration (4 µg·mL−1).ConclusionHoney phenolic extract possessed antioxidant and α-amylase inhibition activity, thus increasing its potential therapeutic property.