Structure characterization and anti-tyrosinase mechanism of polymeric proanthocyanidins fractionated from kiwifruit pericarp

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 27, 2014, Pages 6382-6389

  Chai, Wei Ming ^a,b   Shi, Yan ^a   Feng, Hui Ling ^a   Xu, Lian ^a   Xiang, Zhi Hao ^a   Gao, Yu Sen ^a   Chen, Qing Xi ^a  

^a XIAMEN UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

Author keywords

anti tyrosinase; antioxidant; degree of polymerization; fractionation; kiwifruit pericrap PAs; structure activity

Indexed keywords

ANTIOXIDANTS; ENZYME ACTIVITY; FOOD PRESERVATIVES; FRACTIONATION; POLYMERIZATION; ENZYMES; FLAVONOIDS; POLYMERS; QUENCHING;

ANTI-TYROSINASE; ANTI-TYROSINASE ACTIVITIES; DEGREE OF POLYMERIZATION; KIWIFRUITS; MEAN DEGREE OF POLYMERIZATIONS; STRUCTURE ACTIVITY RELATIONSHIPS; STRUCTURE CHARACTERIZATION; STRUCTURE-ACTIVITY; STRUCTURE ACTIVITY;

FLAVONOIDS; ENZYME ACTIVITY;

ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA;

ANTIOXIDANT; ENZYME INHIBITOR; FUNGAL PROTEIN; MONOPHENOL MONOOXYGENASE; PLANT EXTRACT; PROANTHOCYANIDIN;

ACTINIDIA; AGARICALES; ANTAGONISTS AND INHIBITORS; CHEMISTRY; ENZYMOLOGY; FRUIT; ISOLATION AND PURIFICATION; POLYMERIZATION; STRUCTURE ACTIVITY RELATION;

ACTINIDIA; AGARICALES; ANTIOXIDANTS; ENZYME INHIBITORS; FRUIT; FUNGAL PROTEINS; MONOPHENOL MONOOXYGENASE; PLANT EXTRACTS; POLYMERIZATION; PROANTHOCYANIDINS; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84903975584     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501009v     Document Type: Article

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