Biological evaluations of novel vitamin C esters as mushroom tyrosinase inhibitors and antioxidants

被引：60

作者：

Yi, Wei ^{[1
]}

Wu, Xiaoqin ^{[1
]}

Cao, Rihui ^{[1
]}

Song, Huacan ^{[1
]}

Ma, Lin ^{[1
]}

机构：

[1] Sun Yat Sen Univ, Sch Chem & Chem Engn, Guangzhou 510275, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2009年 / 117卷 / 03期

关键词：

Vitamin C esters; Mushroom tyrosinase; Inhibitory effect; Antioxidant activity; DIPHENOLASE ACTIVITY; BENZOIC-ACID; DERIVATIVES;

D O I：

10.1016/j.foodchem.2009.03.108

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The inhibitory effects of vitamin C esters I and 2 on the diphenolase activity of mushroom tyrosinase have been studied. The results showed that compounds I and 2 inhibited tyrosinase with IC50 values of 0.58 and 0.16 mM, respectively. The dose-response curves demonstrated that compounds I and 2 not only lengthened the lag time, but also decreased the steady-state rate. The kinetic analyses showed that the inhibition by compound 2 was reversible and its mechanism was mixed type, which was different from compound 1 (irreversible inhibitor). Furthermore, the antioxidant activities of these compounds against hydroxyl radical scavenging, superoxide anion radical scavenging, and DPPH radical scavenging were also investigated. Compounds I and 2 exhibited potential antioxidant activities. In particular, compound 2 was found to be the most effective antioxidant, more potent than the well-known antioxidants vitamin C and TBHQ. (C) 2009 Published by Elsevier Ltd.

引用

页码：381 / 386

页数：6

共 26 条

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