Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′- hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13560/
https://dx.doi.org/10.1016/j.foodchem.2018.02.034 |
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| Title |
Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′-
hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02.
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| Creator |
Saritha, G. Pandit
Mohan Kumari, H. P. Nanishankar, V. Harohally Mohan, A. Dhale |
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| Subject |
22 Legumes-Pulses
32 Antioxidants |
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| Description |
An account of antioxidant and antimicrobial characteristics displayed by ethyl acetate extract of Talaromyces
purpureogenus CFRM-02 cultivated by submerged fermentation on bengal gram husk (BegH) led to the isolation
of a new molecule, which was purified via silica gel column chromatography. The TLC and HPLC data revealed
the purity of the isolated compound. By employing an array of spectroscopic techniques, structural elucidation
was accomplished, and the molecule was identified as 2-hydroxymethyl-benzoic acid 2′-hydroxy-tetradecyl ester
and was also designated with a familiar name pentalsamonin. The pentalsamonin molecule scavenged DPPH
(24%), H2O2 (64%), superoxide anion (58%) with a reducing power (0.989 AU) at the given concentration. The
MIC and MBC of pentalsamonin against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Klebsiella
pneumoniae are in the range 62.5–125 and 125–250 μg/ml, respectively. The antioxidant and antibacterial
functional attributes of pentalsamonin suggest useful applications in food and nutraceuticals.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13560/1/Food%20Chemistry%20255%20%282018%29%2089%E2%80%9396.pdf
Saritha, G. Pandit and Mohan Kumari, H. P. and Nanishankar, V. Harohally and Mohan, A. Dhale (2018) Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′- hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02. Food Chemistry, 255. pp. 89-96. ISSN 0308-8146 |
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