First Report on Isolation of 2,3,4-Trihydroxy-5-Methylacetophenone from Palmyra Palm (Borassus Flabellifer Linn.) Syrup, its Antioxidant and Antimicrobial Properties

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Title:	First Report on Isolation of 2,3,4-Trihydroxy-5-Methylacetophenone from Palmyra Palm (Borassus Flabellifer Linn.) Syrup, its Antioxidant and Antimicrobial Properties
Authors:	Reshma, M V Jubi Jacob Syamnath, V L Habeeba, V P Dileep Kumar, B S Lankalapalli, R S
Keywords:	Palmyra palm syrup 2,3,4-Trihydroxy-5-methylacetophenone Polyphenol Antioxidant activity Antibacterial activity
Issue Date:	1-Aug-2017
Publisher:	Elsevier
Citation:	Food Chemistry, 228:491–496
Abstract:	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 μM which was better than ascorbic acid (IC50 = 22.59 ± 0.30 μM). Compound 1 also showed broad spectrum antibacterial activity against Escherichia coli, Mycobacterium smegmatis, Staphylococcus aureus and Staphylococcus simulans.
URI:	http://hdl.handle.net/123456789/2865
ISSN:	0308-8146
Appears in Collections:	2017

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