Synthesis and evaluation of the antioxidant and anti-tyrosinase activities of thiazolyl hydrazone derivatives and their application in the anti-browning of fresh-cut potato.
Anti-browning
Anti-tyrosinase
Antioxidants
DFT calculations
Molecular modeling
Thiazolyl hydrazine
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Jul 2023
15 Jul 2023
Historique:
received:
31
07
2022
revised:
24
01
2023
accepted:
16
02
2023
pubmed:
24
2
2023
medline:
11
3
2023
entrez:
23
2
2023
Statut:
ppublish
Résumé
Tyrosinase is a key enzyme in the biosynthesis of melanin, which is responsible for the browning of foods as well as many skin disorders. In order to develop new anti-browning agents with dual antioxidant and anti-tyrosinase capacities, a series of 30 thiazolyl hydrazone derivatives were synthesized. Among the molecules prepared, 6 and 30 were found to be the most potent tyrosinase inhibitors with IC
Identifiants
pubmed: 36821926
pii: S0308-8146(23)00362-X
doi: 10.1016/j.foodchem.2023.135745
pii:
doi:
Substances chimiques
Antioxidants
0
Hydrazones
0
Enzyme Inhibitors
0
Monophenol Monooxygenase
EC 1.14.18.1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
135745Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.