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

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Talaromyces purpureogenus Bengal gram husk (BegH) Pentalsamonin Antioxidant Antibacterial
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Fermentation Technology and Bioengineering
Grain Science and Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2018 06:45
Last Modified: 03 Jul 2018 06:45
URI: http://ir.cftri.com/id/eprint/13560

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