Effect directed synthesis of a new tyrosinase inhibitor with anti-browning activity

CABEZUDO, IGNACIO; RAMALLO, I. AYELÉN; ALONSO, VICTORIA L.; FURLAN, RICARDO L.E.

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2020

0308-8146

The inhibition of enzymatic browning is anattractive target to elevate the quality of foods. The objective of this workis to describe a novel platform for the discovery of tyrosinase inhibitors,based on (a) one-pot preparation of a library of thiosemicarbazide compounds,(b) biological evaluation using tyrosinase TLC bioautography, (c) inhibitor identification viamass spectrometry coupled to bioautography. During these proof-of-concept experiments, the approachled to the straightforward identification of a new thiosemicarbazone with improved tyrosinaseinhibition properties and fresh cut apple slices antibrowning effect whencompared to kojic acid. In conclusion, the platform represents an interesting strategy for thediscovery of this type of inhibitors.