期刊
FOOD CHEMISTRY
卷 197, 期 -, 页码 589-596出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.007
关键词
Chalcone derivatives; One-pot green synthesis; Tyrosinase inhibitors; Antibrowning; Fresh-cut lotus root slices
资金
- Natural Science Foundation of Jiangsu Province of China [BK20141110]
- National Basic Research Program of China (973 Program) [2012CB720801]
- Independent Research Program of State Key Laboratory of Food Science and Technology of China [SKLF-ZZA-201510]
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.
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