2. Academic Validation
  3. Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark

Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark

  • Food Chem. 2020 Mar 30;309:125739. doi: 10.1016/j.foodchem.2019.125739.
Pradeep Paudel 1,  Su Hui Seong 2,  Aditi Wagle 3,  Byung Sun Min 4,  Hyun Ah Jung 5,  Jae Sue Choi 6
Affiliations

Affiliations

  • 1 Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea. Electronic address: [email protected].
  • 2 Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea. Electronic address: [email protected].
  • 3 Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea.
  • 4 College of Pharmacy, Drug Research and Development Center, Daegu Catholic University, Gyeongbuk 38430, Republic of Korea. Electronic address: [email protected].
  • 5 Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju 54896, Republic of Korea. Electronic address: [email protected].
  • 6 Department of Food and Life Science, Pukyong National University, Busan 48513, Republic of Korea. Electronic address: [email protected].
PMID: 31787394 DOI: 10.1016/j.foodchem.2019.125739
Abstract

Oxidation and enzymatic browning of food can affect nutritional quality, physical and chemical properties, and food safety, emphasizing the utmost importance of discovering new natural antioxidants and anti-browning agents. The present study aimed to characterize the antioxidant and anti-browning potential of 2-arylbenzofuran derivatives from the root bark of Morus alba Linn. All test compounds showed good antioxidant effects on non-enzymatic antioxidant assays. Only mulberrofuran H demonstrated potent inhibition against substrates l-tyrosine (IC50; 4.45 ± 0.55 µM) and l-DOPA (IC50; 19.70 ± 0.54 µM), indicating negative effects of the prenyl and geranyl groups in the other compounds. Molecular docking simulation predicted the involvement of an -OH group in the bulky substituent in C-11 in van der Waals interactions with copper ions (Cu400, Cu401) and peroxide ions (Per404) in the active site. Overall results characterize MH as an antioxidant and anti-browning agent, highlighting its potential role in food preservation.

Keywords

Anti-browning; Antioxidants; Arylbenzofurans; Food preservative; Morus alba.

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