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

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

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2020 p. 128232 - 128239

0308-8146

The inhibition of enzymatic browning is an attractive target to elevate the quality of foods. The objective of this work is 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 via mass spectrometry coupled to bioautography. During these proof-of-concept experiments, the approach led to the straightforward identification of a new thiosemicarbazone with improved tyrosinase inhibition properties and fresh-cut apple slices antibrowning effect when compared to kojic acid. In conclusion, the platform represents an interesting strategy for the discovery of this type of inhibitors