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Article: Isolation of tyrosinase inhibitors from Artocarpus heterophyllus and use of its extract as antibrowning agent

TitleIsolation of tyrosinase inhibitors from Artocarpus heterophyllus and use of its extract as antibrowning agent
Authors
Issue Date2008
Citation
Molecular Nutrition And Food Research, 2008, v. 52 n. 12, p. 1530-1538 How to Cite?
AbstractA 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, 1H-NMR, 13C-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. © 2008 Wiley-VCH Verlag GmbH & Co. KGaA.
Persistent Identifierhttp://hdl.handle.net/10722/179106
ISSN
2015 Impact Factor: 4.551
2015 SCImago Journal Rankings: 1.679
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZheng, ZPen_US
dc.contributor.authorCheng, KWen_US
dc.contributor.authorTo, JTKen_US
dc.contributor.authorLi, Hen_US
dc.contributor.authorWang, Men_US
dc.date.accessioned2012-12-19T09:52:01Z-
dc.date.available2012-12-19T09:52:01Z-
dc.date.issued2008en_US
dc.identifier.citationMolecular Nutrition And Food Research, 2008, v. 52 n. 12, p. 1530-1538en_US
dc.identifier.issn1613-4125en_US
dc.identifier.urihttp://hdl.handle.net/10722/179106-
dc.description.abstractA 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, 1H-NMR, 13C-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. © 2008 Wiley-VCH Verlag GmbH & Co. KGaA.en_US
dc.languageengen_US
dc.relation.ispartofMolecular Nutrition and Food Researchen_US
dc.subject.meshArtocarpus - Chemistryen_US
dc.subject.meshFlavones - Chemistry - Isolation & Purification - Pharmacologyen_US
dc.subject.meshMagnetic Resonance Spectroscopyen_US
dc.subject.meshMaillard Reaction - Drug Effectsen_US
dc.subject.meshPeptides - Chemistry - Isolation & Purification - Pharmacologyen_US
dc.subject.meshPlant Extracts - Pharmacologyen_US
dc.titleIsolation of tyrosinase inhibitors from Artocarpus heterophyllus and use of its extract as antibrowning agenten_US
dc.typeArticleen_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityWang, M=rp00800en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/mnfr.200700481en_US
dc.identifier.pmid18683821-
dc.identifier.scopuseid_2-s2.0-57549099265en_US
dc.identifier.hkuros163910-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-57549099265&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume52en_US
dc.identifier.issue12en_US
dc.identifier.spage1530en_US
dc.identifier.epage1538en_US
dc.identifier.eissn1613-4133-
dc.identifier.isiWOS:000262184500015-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridZheng, ZP=8451746600en_US
dc.identifier.scopusauthoridCheng, KW=12141247000en_US
dc.identifier.scopusauthoridTo, JTK=36641520300en_US
dc.identifier.scopusauthoridLi, H=25958185900en_US
dc.identifier.scopusauthoridWang, M=7406691844en_US

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