Record Details

Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′- hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13560/
https://dx.doi.org/10.1016/j.foodchem.2018.02.034
 
Title Functional attributes of a new molecule-2-hydroxymethyl-benzoic acid 2′-
hydroxy-tetradecyl ester isolated from Talaromyces purpureogenus CFRM02.
 
Creator Saritha, G. Pandit
Mohan Kumari, H. P.
Nanishankar, V. Harohally
Mohan, A. Dhale
 
Subject 22 Legumes-Pulses
32 Antioxidants
 
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.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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