Food chemistry

Synthesis and structure–activity relationships and effects of phenylpropanoid amides of octopamine and dopamine on tyrosinase inhibition and antioxidation

Z Wu, L Zheng, Y Li, F Su, X Yue, W Tang, X Ma, J Nie…

Index: Wu, Zhengrong; Zheng, Lifang; Li, Yang; Su, Feng; Yue, Xiaoxuan; Tang, Wei; Ma, Xiaoyan; Nie, Junyu; Li, Hongyu Food Chemistry, 2012 , vol. 134, # 2 p. 1128 - 1131

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Citation Number: 21

Abstract

Phenylpropanoid amides of octopamine (OA) 1a–1e and dopamine (DA) 2a–2e were synthesised and the structure–activity relationships (SARs) for antioxidant and tyrosinase inhibition activities were analysed. Among synthesised compounds, 2c, which contains two catechol moieties, exhibited the most DPPH radical-scavenging activity (EC50= 16.2±2.4 μM), and 1d exhibited significant tyrosinase inhibitory activity (IC50= 5.3±1.8 μM). ...