Korean Journal of Food Science and Technology · 1997 · 26 citations · 0 references
AgricultureFood SciencePharmacologyFood ChemistryPlant BiochemistryStructure-activity RelationshipsEnzymatic BrowningFood AntioxidantsFood Browning ReactionsTannin ChemistryCondensed TanninsInhibitor ScreeningTannin PhytochemistryTannin UtilizationTannin-based Natural Products
For the utilizing of tannins in the functional foods and natural inhibitor against browning reaction by tyrosinase in foods, inhibition effect against tyrosinase of tannins from Korean green tea was determined. Acetone extract from Korean green tea showed inhibition effect against tyrosinase. The gallocatechin compounds showed higher inhibition effect than the catechin compounds. In terms of stereo isomers, (-)-epicatechin compounds had higher inhibition effect than the (+)-catechin compounds. The monomer had higher inhibition effect than the dimer.