Antioxidant and anti-browning property of 2-arylbenzofuran derivatives from Morus alba Linn root bark

Abstract

Oxidation and enzymatic browning of food can affect nutritional quality, physical and chemical properties, and food safety, emphasizing the utmost importance of discovering new natural antioxidants and anti-browning agents. The present study aimed to characterize the antioxidant and anti-browning potential of 2-arylbenzofuran derivatives from the root bark of Morus alba Linn. All test compounds showed good antioxidant effects on non-enzymatic antioxidant assays. Only mulberrofuran H demonstrated potent inhibition against substrates l-tyrosine (IC₅₀; 4.45 ± 0.55 µM) and l-DOPA (IC₅₀; 19.70 ± 0.54 µM), indicating negative effects of the prenyl and geranyl groups in the other compounds. Molecular docking simulation predicted the involvement of an -OH group in the bulky substituent in C-11 in van der Waals interactions with copper ions (Cu400, Cu401) and peroxide ions (Per404) in the active site. Overall results characterize MH as an antioxidant and anti-browning agent, highlighting its potential role in food preservation.

Keywords: Anti-browning; Antioxidants; Arylbenzofurans; Food preservative; Morus alba.