Effect of phytol isolated from edible red alga (Bangia fusco-purpurea) on tyrosinase inhibition and its application on food preservation.

Enzymatic browning is one of the major problems in food industry, especially for damaged fruits and vegetables during post-harvest handling and processing. An efficient approach to reduce enzymatic browning is to inhibit key polyphenol oxidases causing browning reactions, for example tyrosinase. Tyrosinase inhibitors from natural sources are more attractive considering the importance of food safety and application. B. fusco-purpurea is a edible alga with potential inhibiting tyrosinase. Therefore, we purified and characterized new tyrosinase inhibitors from the seaweed. Phytol, identified in the crude extract of B. fusco-purpurea inhibited tyrosinase with half maximal inhibitory concentration (IC 50) of 32.4 ± 3.06 μg/mL as a reversible and competitive inhibitor. Phytol acted as tyrosinase inhibitor, antioxidant, and reducing agent in inhibition of enzymatic browning mechanisms. Then, with the increase concentration of phytol added in homogenates squeezed from apple, pear, and potato, higher browning inhibition was observed with browning index increased. Our findings suggest that phytol isolated from edible red alga could be a potential anti-browning agent. • Phytol of natural origin stronger inhibited tyrosinase. • Inhibition of tyrosinase is a new anti-browning effect of phytol. • Inhibition of tyrosinase by phytol is reversable and dose-dependent. • Phytol altered structure of tyrosinase. • Phytol is a potential food additive with anti-browning for food preservation. [ABSTRACT FROM AUTHOR]