Inhibitory effects of compounds isolated from Lepechinia meyenii on tyrosinase

CRESPO, MARÍA INÉS; CHABÁN, MACARENA FUNES; LANZA, PRISCILA AILÍN; JORAY, MARIANA BELÉN; PALACIOS, SARA MARÍA; VERA, D. MARIANO ADOLFO; CARPINELLA, MARÍA CECILIA

FOOD AND CHEMICAL TOXICOLOGY

PERGAMON-ELSEVIER SCIENCE LTD

Año: 2019 vol. 125 p. 383 - 383

0278-6915

o contribute enzymatic browning inhibitors to the food industry and also extend knowledge about the phytochemical profile of the anti-tyrosinase plant Lepechinia meyenii, its ethanol extract was subjected to bioguided fractionation. Three hydroxycinnamic acids, p-coumaric acid (1), caffeic acid (2) and rosmarinic acid (3), were isolated as mainly responsible for its activity. Compounds 1, 2 and 3 showed themselves highly effective for inhibiting tyrosinase with IC50 values of 0.30, 1.50 and 4.14 μM, respectively, for monophenolase activity and 0.62, 2.30 and 8.59 μM, respectively for diphenolase activity. This is the first report describing the isolation of the compounds causing the tyrosinase inhibitory activity of L. meyenii extract. The inhibitory kinetics of 1?3 using both L-tyrosine and L-DOPA as substrates was investigated and the results obtained were discussed at molecular level by docking analysis. The resulting compounds 1?3 and a phenolic-enriched fraction of the