Food chemistry

Biological evaluation of coumarin derivatives as mushroom tyrosinase inhibitors

J Liu, F Wu, L Chen, L Zhao, Z Zhao, M Wang, S Lei

Index: Liu, Jinbing; Wu, Fengyan; Chen, Lingjuan; Zhao, Liangzhong; Zhao, Zibing; Wang, Min; Lei, Sulan Food Chemistry, 2012 , vol. 135, # 4 p. 2872 - 2878

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Citation Number: 27

Abstract

A series of coumarin derivatives were synthesised and their inhibitory effects on the diphenolase activity of mushroom tyrosinase were evaluated. The results showed that some of the synthesised compounds exhibited significant inhibitory activities. Especially, 2-(1- (coumarin-3-yl) ethylidene) hydrazinecarbothioamide bearing thiose-micarbazide group exhibited the most potent tyrosinase inhibitory activity with IC50 value of 3.44 μM. The ...