Preparation of tyrosinase inhibitors and antibrowning agents using green technology

卷:197

Dong, Xue ; Zhang, Yinan ; He, Jia-Liang ; Zhang, Shuang ; Zeng, Mao-Mao ; Chen, Jie ; Zheng, Zong-Ping

Jiangnan Univ

关键词: Chalcone derivatives;    One-pot green synthesis;    Tyrosinase inhibitors;    Antibrowning;    Fresh-cut lotus root slices;   

DOI  :  10.1016/j.foodchem.2015.11.007

学科分类：食品科学和技术

【 摘 要 】

Chalcones and their derivatives have attracted great interests in recent years for their comprehensive biological activities. In this study, 2,4,2',4'-tetrahydroxychalcone and its two derivatives, 1,3,5-tris-(2,4-dihydroxy-phenyl)pentane-1,5-dione (new compound) and 7,2',4'-trihydroxyflavanone, were synthesized through one-pot green procedure catalyzed by boric acid in polyethylene glycol 400. Their structures were identified by ESI-MS and NMR spectral. Tyrosinase inhibitory activity and antibrowning test results showed that compounds 1-3 exhibited strong tyrosinase inhibitory activities and significant antibrowning effects on the fresh-cut lotus root slices at room temperature in 48 h. Among them, 0.01% 1,3,5-tris(2,4-dihydroxy-phenyl) pentane-1,5-dione combined with 0.5% VC showed the best antibrowning ability. In brief, this study offers a protocol for one-pot green synthesis of high efficiency tyrosinase inhibitors which may be suitable as antibrowning agents for fresh-cut vegetables. More important, this study developed a new type of 1,5-dione derivative which may serve as new lead structures for novel tyrosinase inhibitors discovery. (C) 2015 Elsevier Ltd. All rights reserved.