First report on isolation of 2,3,4-trihydroxy-5-methylacetophenone from palmyra palm (Borassus flabellifer Linn.) syrup, its antioxidant and antimicrobial properties

被引：18

作者：

Reshma, M. V. ^{[1
]}

Jacob, Jubi ^{[1
]}

Syamnath, V. L. ^{[1
]}

Habeeba, V. P. ^{[1
]}

Kumar, B. S. Dileep ^{[1
]}

Lankalapalli, Ravi S. ^{[2
,3
]}

机构：

[1] CSIR NIIST, Agroproc & Technol Div, Thiruvananthapuram 695019, Kerala, India

[2] CSIR NIIST, Chem Sci & Technol Div, Thiruvananthapuram 695019, Kerala, India

[3] CSIR NIIST, Acad Sci & Innovat Res AcSIR, Thiruvananthapuram 695019, Kerala, India

来源：

FOOD CHEMISTRY | 2017年 / 228卷

关键词：

Palmyra palm syrup; 2,3,4-Trihydroxy-5-methylacetophenone; Polyphenol; Antioxidant activity; Antibacterial activity;

D O I：

10.1016/j.foodchem.2017.02.043

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The first report on isolation and characterization of 2,3,4-trihydroxy-5-methylacetophenone (1), nicotinamide (2), and uracil (3) from palmyra palm syrup is described. Total phenolic content (TPC) and Total flavonoid content (TFC) of palm syrup were 244.70 +/- 5.77 (mg gallic acid/kg of syrup) and 658.45 +/- 27.86 (mg quercetin/kg of syrup), respectively. Compound 1 exhibited DPPH radical scavenging activity with an IC50 value of 20.02 +/- 0.14 mu M which was better than ascorbic acid (IC50 = 22.59 +/- 0.30 mu M). Compound 1 also showed broad spectrum antibacterial activity against Escherichia coli, Mycobacterium smegmatis, Staphylococcus aureus and Staphylococcus simulans. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：491 / 496

页数：6