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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2865
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dc.contributor.authorReshma, M V-
dc.contributor.authorJubi Jacob-
dc.contributor.authorSyamnath, V L-
dc.contributor.authorHabeeba, V P-
dc.contributor.authorDileep Kumar, B S-
dc.contributor.authorLankalapalli, R S-
dc.date.accessioned2017-07-12T06:27:46Z-
dc.date.available2017-07-12T06:27:46Z-
dc.date.issued2017-08-01-
dc.identifier.citationFood Chemistry, 228:491–496en_US
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/123456789/2865-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectPalmyra palm syrupen_US
dc.subject2,3,4-Trihydroxy-5-methylacetophenoneen_US
dc.subjectPolyphenolen_US
dc.subjectAntioxidant activityen_US
dc.subjectAntibacterial activityen_US
dc.titleFirst Report on Isolation of 2,3,4-Trihydroxy-5-Methylacetophenone from Palmyra Palm (Borassus Flabellifer Linn.) Syrup, its Antioxidant and Antimicrobial Propertiesen_US
dc.typeArticleen_US
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