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Isolation of tyrosinase inhibitors from Artocarpus heterophyllus and use of its extract as antibrowning agent
Author(s) -
Zheng ZongPing,
Cheng KaWing,
To James TszKin,
Li Haitao,
Wang Mingfu
Publication year - 2008
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200700481
Subject(s) - artocarpus , kojic acid , browning , ascorbic acid , chemistry , tyrosinase , food science , stereochemistry , biochemistry , enzyme , botany , biology
A new furanoflavone, 7‐(2,4‐dihydroxyphenyl)‐4‐hydroxy‐2‐(2‐hydroxy propan‐2‐yl)‐2, 3‐dihydrofuro(3, 2‐g)chromen‐5‐one (artocarpfuranol, 1), together with 14 known compounds, dihydromorin (2), steppogenin (3), norartocarpetin (4), artocarpanone (5), artocarpesin (6), artocarpin (7), cycloartocarpin (8), cycloartocarpesin (9), artocarpetin (10), brosimone I (11), cudraflavone B (12), carpachromene (13), isoartocarpesin (14), and cyanomaclurin (15) were isolated from the wood of Artocarpus heterophyllus . Their structures were identified by interpretation of MS, 1 H‐NMR, 13 C‐NMR, HMQC, and HMBC spectroscopic data. Among them, compounds 1–6 and 14 showed strong mushroom tyrosinase inhibitory activity with IC 50 values lower than 50 μM, more potent than kojic acid (IC 50 = 71.6 μM), a well‐known tyrosinase inhibitor. In addition, extract of A. heterophyllus was evaluated for its antibrowning effect on fresh‐cut apple slices. It was discovered that fresh‐cut apple slices treated by dipping in solution of 0.03 or 0.05% of A. heterophyllus extract with 0.5% ascorbic acid did not undergo any substantial browning reaction after storage at room temperature for 24 h. The antibrowning effect was significantly better than samples treated with the extract (0.03 or 0.05%) or ascorbic acid (0.5%) alone. The results provide preliminary evidence supporting the potential of this natural extract as antibrowning agent in food systems.