DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS

Honey has always been seen as the main source of healthy natural food and folk medicines. It has been prized due to bioactive components that are responsible for different therapeutic effects. Phenolic compounds are one the parts of these components. It is claimed that these have been antioxidant agents. But it also has to be evaluated by different perspectives in biomechanics except antioxidative effects. A variety of diseases may be treated by the inhibition of some individual enzymes. A pharmaceutical drug and synthetic agents are used to treat and avert illness even though there is a potential risk named drug resistance. Nowadays, the most effective treatment seems to be the combined administration of natural foods. The study aims at investigating hyaluronidase (HYA), xanthine oxidase (XOD) and the urease enzyme inhibition of some chestnut honeys from different locations of Giresun and Ordu in Turkey. Moreover, the antioxidant activities of the prepared chestnut honey extracts were investigated by using different methods. The total phenolic (TP), total flavonoid (TF), FRAP, CUPRAC assays and DPPH, and ABTS inhibition potential were carried out using in vitro models. The enzyme IC50 values in the samples ranged from 0.793 to 12.639 mg/ml for HYA; from 0.029 to 0.106 g/ml for XO; from 0.002 to 0.054 g/ml for urease, respectively. In conclusion, honey extracts exhibited good potentials towards the inhibition of activities of the studied enzymes, and the samples also suggest a practical value for surveying natural inhibitors for specific clinical purposes. Moreover, all results can provide a basis of future studies on the alternative medicinal application related to honey