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Journal of Agricultural and Food Chemistry 2013-Jul

Dihydroasparagusic acid: antioxidant and tyrosinase inhibitory activities and improved synthesis.

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Povezava se shrani v odložišče
Alessandro Venditti
Manuela Mandrone
Anna Maria Serrilli
Armandodoriano Bianco
Carmelina Iannello
Ferruccio Poli
Fabiana Antognoni

Ključne besede

Povzetek

Dihydroasparagusic acid (DHAA) is the reduced form of asparagusic acid, a sulfur-containing flavor component produced by Asparagus plants. In this work, DHAA was synthetically produced by modifying some published protocols, and the synthesized molecule was tested in several in vitro assays (DPPH, ABTS, FRAP-ferrozine, BCB, deoxyribose assays) to evaluate its radical scavenging activity. Results show that DHAA is endowed with a significant in vitro antioxidant activity, comparable to that of Trolox. DHAA was also evaluated for its inhibitory activity toward tyrosinase, an enzyme involved, among others, in melanogenesis and in browning processes of plant-derived foods. DHAA was shown to exert an inhibitory effect on tyrosinase activity, and the inhibitor kinetics, analyzed by a Lineweaver-Burk plot, exhibited a competitive mechanism. Taken together, these results suggest that DHAA may be considered as a potentially active molecule for use in various fields of application, such as pharmaceutical, cosmetics, agronomic and food.

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