Preparation of Spice Extracts: Evaluation of Their Phytochemical, Antioxidant, Antityrosinase, and Anti-α-Glucosidase Properties Exploring Their Mechanism of Enzyme Inhibition with Antibrowning and Antidiabetic Studies In Vivo

Table 3

Inhibitory behaviour of most potent extract on tyrosinase and α-glucosidase enzymes.

Extract	Enzyme	(μg/mL)	(μg/mL)	Type of inhibitor	Catalytic activity
Star anise ETAC	Tyrosinase	8.2	37	Mix type	Irreversible
	α-Glucosidase	34	34	Competitive	Reversible