Abstract
Objective: This study was carried out to evaluate the phytochemical constituents and tyrosinase inhibitory activity of Cassia fistula leaves.Methods: A tyrosinase inhibitory activity assay was performed by measuring the decrease in the intensity of color suggestive of the inhibition ofdopachrome formation resulting from the L-DOPA-tyrosinase reaction.Results: The test results showed that the tyrosinase inhibitory activity of the water fraction of C. fistula leaf extract had the highest IC50 value(152.031 μg/mL) among other fractions (n-hexane, ethyl acetate, and n-butanol). An enzyme kinetic assay showed that the water fraction of C. fistulaleaf extract inhibited tyrosinase with mixed-type inhibition. Phytochemical screening showed that the water fraction of C. fistula leaf extract containedalkaloids, flavonoids, glycosides, phenols, and tannins.Conclusion: The current study indicated that C. fistula leaves possess significant tyrosinase inhibitory activity.
Highlights
Tyrosinase is a critical enzyme that has many catalytic functions in pigment production
The focus of the current study is to evaluate the phytochemical constituents and the tyrosinase inhibitory activity of methanolic leaf extracts of C. fistula and its fractions
Plant material C. fistula leaves were collected from Citeureup Medicinal Plants Garden, Directorate of Indonesian Indigenous Medicine, National Agency of Drug and Food Control of the Republic of Indonesia in October 2012, and the plant determination was conducted at the Research Center for Biology, Indonesian Institute of Sciences
Summary
The test results showed that the tyrosinase inhibitory activity of the water fraction of C. fistula leaf extract had the highest IC50 value (152.031 μg/mL) among other fractions (n-hexane, ethyl acetate, and n-butanol). An enzyme kinetic assay showed that the water fraction of C. fistula leaf extract inhibited tyrosinase with mixed-type inhibition. Phytochemical screening showed that the water fraction of C. fistula leaf extract contained alkaloids, flavonoids, glycosides, phenols, and tannins
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