期刊
FOOD CHEMISTRY
卷 117, 期 3, 页码 381-386出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.03.108
关键词
Vitamin C esters; Mushroom tyrosinase; Inhibitory effect; Antioxidant activity
资金
- China Natural Science Foundation [20032020]
- Natural Science Foundation of Guangdong Province [20041330101007]
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.
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