$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study 원문보기

Food chemistry, v.305, 2020년, pp.125506 -   

Honisch, Claudia (Institute of Biomolecular Chemistry of CNR, Padua Unit) ,  Osto, Alice (Institute of Biomolecular Chemistry of CNR, Padua Unit) ,  Dupas de Matos, Amanda (Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova) ,  Vincenzi, Simone (Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova) ,  Ruzza, Paolo (Institute of Biomolecular Chemistry of CNR, Padua Unit)

Abstract AI-Helper 아이콘AI-Helper

Abstract Grapes are known to contain high quantity of polyphenolic compounds, including caffeic, coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric acids, respectively. These acids are more abundant in unripe grapes, which can be processed into verjui...

주제어

참고문헌 (31)

  1. Austin J Nutr Metab Ahmadi 1 2 9 2014 Pharmacological and phytochemical properties of unripe grape juice (verjuice): A review 

  2. Planta Medica Bauer 57 5 447 1991 10.1055/s-2006-960147 Analysis of alkamides and caffeic acid derivatives from Echinacea simulata and E. paradoxa roots 

  3. Journal of Agricultural and Food Chemistry Billaud 44 7 1668 1996 10.1021/jf950665y Substrates and carboxylic acid inhibitors of a partially purified polyphenol oxidase from gum arabic 

  4. Molecular Physics Bishop 6 621 1963 10.1080/00268976300100721 Proton-proton coupling constants in conjugated dienes 

  5. International Journal of Molecular Sciences Chang 10 6 2440 2009 10.3390/ijms10062440 An updated review of tyrosinase inhibitors 

  6. European Food Research and Technology Dupas de Matos 244 12 2117 2018 10.1007/s00217-018-3120-6 Use of verjuice as an acidic salad seasoning ingredient: Evaluation by consumers' liking and Check-All-That-Apply 

  7. Food Chemistry Dupas de Matos 286 78 2019 10.1016/j.foodchem.2019.01.216 Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 

  8. International Journal of Biological Macromolecules Garcia-Jimenez 107 2650 2018 10.1016/j.ijbiomac.2017.10.151 Action of tyrosinase on caffeic acid and its n-nonyl ester. Catalysis and suicide inactivation 

  9. Journal of Food Processing and Preservation Hayoglu 33 252 2009 10.1111/j.1745-4549.2008.00339.x Chemical and sensory properties of verjuice, a traditional Turkish non-fermented beverage from Kabarcik and Yediveren grapes 

  10. Journal of Agricultural and Food Chemistry Innocenti 53 16 6497 2005 10.1021/jf050541d Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L 

  11. International Journal of Biological Macromolecules Jia 91 486 2016 10.1016/j.ijbiomac.2016.05.098 Anti-tyrosinase kinetics and antibacterial process of caffeic acid N-nonyl ester in Chinese Olive (Canarium album) postharvest 

  12. Biochimica et Biophysica Acta Jimenez 1297 1 33 1996 10.1016/0167-4838(96)00094-5 Hydrogen peroxide-dependent 4-t-butylphenol hydroxylation by tyrosinase--a new catalytic activity 

  13. Australian Journal of Grape and Wine Research Kontoudakis 17 2 230 2011 10.1111/j.1755-0238.2011.00142.x Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine 

  14. Lago-Vanzela 47 2014 Grapes: Production, phenolic composition and potential biomedical effects Phenolic compounds in grapes and wines: Chemical and biochemical characteristics and technological quality 

  15. Molecules Li 19 9 2014 10.3390/molecules190912940 Effect of chlorogenic acid on melanogenesis of B16 melanoma cells 

  16. Phytochemistry Ohmura 28 7 1919 1989 10.1016/S0031-9422(00)97887-7 Sesquiterpene glucosides and a phenylbutanoid glycoside from Hypochoeris radicata 

  17. American Journal of Enology and Viticulture Ong 29 277 1978 10.5344/ajev.1978.29.4.277 Hydroxycinnamic acid-tartaric acid ester content in mature grapes and during the maturation of white riesling grapes 

  18. Pour Nikfardjam 58 28 2008 General and polyphenolic composition of unripe grape juice (verjus/verjuice) from various producers 

  19. Journal of Agricultural and Food Chemistry Romeyer 31 346 1983 10.1021/jf00116a040 The browning capacity of grapes. 3. Changes and importance of hydroxycinnamic acid-tartaric acid esters during development and maturation of the fruit 

  20. Journal of Medicinal Chemistry Ruzza 52 15 4973 2009 10.1021/jm900642j Synthesis and preliminary in vitro biological evaluation of 4-[(4-hydroxyphenyl)sulfanyl]but-3-en-2-one, a 4-mercaptophenol derivative designed as a novel bifunctional antimelanoma agent 

  21. European Journal of Medicinal Chemistry Ruzza 126 1034 2017 10.1016/j.ejmech.2016.12.028 Hydroxylated biphenyls as tyrosinase inhibitor: A spectrophotometric and electrochemical study 

  22. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology Sánchez-Ferrer 1247 1 1 1995 10.1016/0167-4838(94)00204-T Tyrosinase: A comprehensive review of its mechanism 

  23. Journal of Agricultural and Food Chemistry Seo 51 10 2837 2003 10.1021/jf020826f Mushroom tyrosinase: Recent prospects 

  24. Vitis Singleton 25 107 1986 Compostional changes in ripening grapes: Caftaric and coutaric acids 

  25. Journal of the Science of Food and Agriculture Somers 40 1 67 1987 10.1002/jsfa.2740400109 Hydroxycinnamate esters of Vitis vinifera: Changes during white vinification, and effects of exogenous enzymic hydrolysis 

  26. Journal of the Science of Food and Agriculture Somers 36 12 1275 1985 10.1002/jsfa.2740361212 Spectral evaluation of total phenolic components in Vitis vinifera: Grapes and wines 

  27. Australian Journal of Grape and Wine Research Tinello 23 1 33 2017 10.1111/ajgw.12256 Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning 

  28. Journal of Agricultural and Food Chemistry Vanzo 55 4 1604 2007 10.1021/jf0626819 The fate of trans-caftaric acid administered into the rat stomach 

  29. Nutrients Vauzour 2 11 1106 2010 10.3390/nu2111106 Polyphenols and human health: Prevention of disease and mechanisms of action 

  30. Journal of Natural Medicines Yoshikawa 64 3 362 2010 10.1007/s11418-010-0409-6 Constituents of the lichen Peltigera dolichorrhiza 

  31. Journal of Enzyme Inhibition and Medicinal Chemistry Zolghadri 34 1 279 2019 10.1080/14756366.2018.1545767 A comprehensive review on tyrosinase inhibitors 

섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로