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

Reshma, M V; Jubi Jacob; Syamnath, V L; Habeeba, V P; Dileep Kumar, B S; Lankalapalli, R S

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dc.contributor.author	Reshma, M V
dc.contributor.author	Jubi Jacob
dc.contributor.author	Syamnath, V L
dc.contributor.author	Habeeba, V P
dc.contributor.author	Dileep Kumar, B S
dc.contributor.author	Lankalapalli, R S
dc.date.accessioned	2017-07-12T06:27:46Z
dc.date.available	2017-07-12T06:27:46Z
dc.date.issued	2017-08-01
dc.identifier.citation	Food Chemistry, 228:491–496	en_US
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/123456789/2865
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Elsevier	en_US
dc.subject	Palmyra palm syrup	en_US
dc.subject	2,3,4-Trihydroxy-5-methylacetophenone	en_US
dc.subject	Polyphenol	en_US
dc.subject	Antioxidant activity	en_US
dc.subject	Antibacterial activity	en_US
dc.title	First Report on Isolation of 2,3,4-Trihydroxy-5-Methylacetophenone from Palmyra Palm (Borassus Flabellifer Linn.) Syrup, its Antioxidant and Antimicrobial Properties	en_US
dc.type	Article	en_US