Antioxidant and antityrosinase activity of extractable condensed tannins from durian shells with antibrowning effect in fresh-cut asparagus lettuce model
文献类型： 外文期刊
作者： Liang, Dandan 1 ; Liu, Lulu 1 ; Qin, Zeya 1 ; Li, Guanghui 1 ; Ding, Baomiao 1 ; Chen, Hui 1 ; Li, Zhanbiao 3 ; Wei, Shudong 1 ; Wang, Zhanchang 1 ;
作者机构： 1.Yangtze Univ, Coll Life Sci & Engn, Res Ctr Ecol & Agr Use Wetland, Minist Educ, Jingzhou 434025, Peoples R China
2.Wuhan Acad Agr Sci, Forestry & Fruit Tree Res Inst, Wuhan 430075, Peoples R China
3.Guangxi Acad Agr Sci, Plant Protect Res Inst, Nanning 530007, Peoples R China
4.Yangtze Univ, Inst Food Sci & Technol, Jingzhou 434025, Peoples R China
关键词： Durian shells; Condensed tannins; Tyrosinase inhibitor; Antioxidant; Antibrowning
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 162 卷
页码：
收录情况： SCI
摘要： Inhibiting tyrosinase activity is considered as an effective strategy to prevent the enzymatic browning of fruits and vegetables. In this study, the extractable condensed tannins (ECTs) isolated from durian shells usually disposed as agricultural wastes were found to strongly inhibit on both monophenolase and diphenolase of tyrosinase, and the inhibition of diphenolase by ECTs was proved to be reversible and mixed-type. FT-IR, ESI-MS, MALDI-TOF-MS, reversed-phase thiolysis-HPLC-ESI-MS and normal-phase HPLC-ESI-MS revealed that ECTs were predominately constituted by B-type procyanidins with a small amount of propelargonidins and prodelphinidins as well as a low degree of 3-O-galloylation. Analyses of fluorescence quenching, metal-ion chelation and UV scanning indicated that ECTs could bind with tyrosinase to form a complex, chelate copper ions and reduce the formation of dopaquinone, which in turn led to the decline of enzyme catalytic property. Besides, ECTs exhibited potent DPPH and ABTS radical scavenging activity, ferric reducing antioxidant power and inhibitory capacity against beta-carotene bleaching. Also, antibrowning test demonstrated that ECTs effectively delayed the surface browning of fresh-cut asparagus lettuce. These results suggested that ECTs from durian shells were potential antioxidants and tyrosinase inhibitors and might provide a theoretical basis for the application of ECTs as novel antibrowning agents in food industry.
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