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 verjuice, a product that shows intrinsic resistance against microbial growth and significant antioxidant activity. In the present work, the isolation of hydroxycinnamoyl tartaric acids from unripe grape juice by chromatographic techniques was described. Moreover, the capability of caftaric acid to inhibit tyrosinase activity was evaluated by spectrophotometric assays. According to the kinetics parameters calculated, caftaric acid was shown to be a competitive inhibitor of tyrosinase, more potent than the related caffeic and chlorogenic acids, suggesting that it can be used in cosmetic and food industries for the development of natural skin whitening formulations and as an agent able to counteract the enzymatic browning of food.
journal_name
Food Chemjournal_title
Food chemistryauthors
Honisch C,Osto A,Dupas de Matos A,Vincenzi S,Ruzza Pdoi
10.1016/j.foodchem.2019.125506subject
Has Abstractpub_date
2020-02-01 00:00:00pages
125506eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31624-3journal_volume
305pub_type
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