A Potent Antibrowning Agent from Pine Needles of Cedrus deodara: 2R, 3R‐Dihydromyricetin. Issue 9 (27th August 2014)

• Record Type: Journal Article
• Authors: Liang, Xue; Wu, Yan‐Ping; Qiu, Jing‐Hong; Zhong, Kai; Gao, Hong
• Is Part Of: Journal of food science. Volume 79:Issue 9(2014)
• Page Start: C1643
• Page End: C1648
• Publication Date: 2014-08-27
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12583
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>This article focuses on finding the novel antibrowning agents from the pine needles of <italic>Cedrus deodara</italic> and studying its antibrowning effect. By bioassay guide of tyrosinase inhibitory activity, the main active compound was isolated and purified from 50% methanol extract of pine needles of <italic>C. deodara</italic> through macroporous resin Diaion HP‐20 column chromatography and high‐performance liquid chromatography. Based on mass and nuclear magnetic resonance data, the active compound was identified as <italic>2R</italic>, <italic>3R</italic>‐dihydromyricetin, which showed the potent monophenolase and diphenolase inhibitory activities. Moreover, <italic>2R</italic>, <italic>3R</italic>‐dihydromyricetin exhibited a strong ABTS radical scavenging activity with a dose‐dependent manner. The antibrowning efficacy of <italic>2R, 3R</italic>‐dihydromyricetin was evaluated by monitoring the changes of <italic>L</italic>*, <italic>a</italic>*, and <italic>b</italic>* values and total color difference (△<italic>E</italic>) on fresh‐cut apple slices. It was found that <italic>2R</italic>, <italic>3R</italic>‐dihydromyricetin was effective in inhibiting the browning of apple slices treated with a concentration as low as 0.05% at 25 °C for 24 h. Its antibrowning effect was significantly better than ascorbic acid (0.5%) alone. Furthermore, <italic>2R</italic>, <italic>3R</italic>‐dihydromyricetin showed a good synergistic antibrowning effect with ascorbic acid. This is the first report that <italic>2R</italic>, <italic>3R</italic>‐dihydromyricetin from pine needles of <italic>C</italic>. <italic>deodara</italic> may be used as a potential antibrowning agent in protecting against food browning.</p> </abstract>