Evaluation of inhibitory effects of some novel phenolic derivatives on the mushroom tyrosinase activity: Insights from spectroscopic analyses, molecular docking and in vitro assays

•Developing new tyrosinase inhibitors is very important in food and agriculture.•New derivatives were synthesized from phenolic compounds used in food industry.•They had potent inhibitory effects on mushroom tyrosinase in low concentrations.•They might be as anti-browning candidates for food and agriculture industries.•The compound, 4-(4-Hydroxyphenyl)butan-2-one (1b) was the most potent inhibitor.