NCBI Taxonomy: 260201

Pandanus amaryllifolius (ncbi_taxid: 260201)

found 141 associated metabolites at species taxonomy rank level.

Child Taxonomies: none taxonomy data.

4-Hydroxybenzoic acid

4-hydroxybenzoic acid

4-Hydroxybenzoic acid, also known as p-hydroxybenzoate or 4-carboxyphenol, belongs to the class of organic compounds known as hydroxybenzoic acid derivatives. Hydroxybenzoic acid derivatives are compounds containing a hydroxybenzoic acid (or a derivative), which is a benzene ring bearing a carboxyl and a hydroxyl groups. 4-Hydroxybenzoic acid is a white crystalline solid that is slightly soluble in water and chloroform but more soluble in polar organic solvents such as alcohols and acetone. It is a nutty and phenolic tasting compound. 4-Hydroxybenzoic acid exists in all living species, ranging from bacteria to plants to humans. 4-Hydroxybenzoic acid can be found naturally in coconut. It is one of the main catechins metabolites found in humans after consumption of green tea infusions. It is also found in wine, in vanilla, in A√ßa√≠ oil, obtained from the fruit of the a√ßa√≠ palm (Euterpe oleracea), at relatively high concetrations (892¬±52 mg/kg). It is also found in cloudy olive oil and in the edible mushroom Russula virescens. It has been detected in red huckleberries, rabbiteye blueberries, and corianders and in a lower concentration in olives, red raspberries, and almonds. In humans, 4-hydroxybenzoic acid is involved in ubiquinone biosynthesis. In particular, the enzyme 4-hydroxybenzoate polyprenyltransferase uses a polyprenyl diphosphate and 4-hydroxybenzoate to produce diphosphate and 4-hydroxy-3-polyprenylbenzoate. This enzyme participates in ubiquinone biosynthesis. 4-Hydroxybenzoic acid can be biosynthesized by the enzyme Chorismate lyase. Chorismate lyase is an enzyme that transforms chorismate into 4-hydroxybenzoate and pyruvate. This enzyme catalyses the first step in ubiquinone biosynthesis in Escherichia coli and other Gram-negative bacteria. 4-Hydroxybenzoate is an intermediate in many enzyme-mediated reactions in microbes. For instance, the enzyme 4-hydroxybenzaldehyde dehydrogenase uses 4-hydroxybenzaldehyde, NAD+ and H2O to produce 4-hydroxybenzoate, NADH and H+. This enzyme participates in toluene and xylene degradation in bacteria such as Pseudomonas mendocina. 4-hydroxybenzaldehyde dehydrogenase is also found in carrots. The enzyme 4-hydroxybenzoate 1-hydroxylase transforms 4-hydroxybenzoate, NAD(P)H, 2 H+ and O2 into hydroquinone, NAD(P)+, H2O and CO2. This enzyme participates in 2,4-dichlorobenzoate degradation and is found in Candida parapsilosis. The enzyme 4-hydroxybenzoate 3-monooxygenase transforms 4-hydroxybenzoate, NADPH, H+ and O2 into protocatechuate, NADP+ and H2O. This enzyme participates in benzoate degradation via hydroxylation and 2,4-dichlorobenzoate degradation and is found in Pseudomonas putida and Pseudomonas fluorescens. 4-Hydroxybenzoic acid is a popular antioxidant in part because of its low toxicity. 4-Hydroxybenzoic acid has estrogenic activity both in vitro and in vivo (PMID 9417843). Isolated from many plants, free and combined. Alkyl esters of 4-hydroxybenzoic acid (see below) are used as food and cosmetic preservatives, mainly in their Na salt form, which makes them more water soluble. They are active at low concentrations and more pH-independent than the commonly used Benzoic acid DVN38-Z and 2,4-Hexadienoic acid GMZ10-P. The taste is more detectable than for those preservatives. Effectiveness increases with chain length of the alcohol, but for some microorganisms this reduces cell permeability and thus counteracts the increased efficiency. 4-Hydroxybenzoic acid is found in many foods, some of which are chicory, corn, rye, and black huckleberry. 4-hydroxybenzoic acid is a monohydroxybenzoic acid that is benzoic acid carrying a hydroxy substituent at C-4 of the benzene ring. It has a role as a plant metabolite and an algal metabolite. It is a conjugate acid of a 4-hydroxybenzoate. 4-Hydroxybenzoic acid is a metabolite found in or produced by Escherichia coli (strain K12, MG1655). See also: Vaccinium myrtillus Leaf (part of); Galium aparine whole (part of); Menyanthes trifoliata leaf (part of) ... View More ... A monohydroxybenzoic acid that is benzoic acid carrying a hydroxy substituent at C-4 of the benzene ring. 4-Hydroxybenzoic acid. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=99-96-7 (retrieved 2024-07-01) (CAS RN: 99-96-7). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0). 4-Hydroxybenzoic acid, a phenolic derivative of benzoic acid, could inhibit most gram-positive and some gram-negative bacteria, with an IC50 of 160 μg/mL. 4-Hydroxybenzoic acid, a phenolic derivative of benzoic acid, could inhibit most gram-positive and some gram-negative bacteria, with an IC50 of 160 μg/mL.

Norpandamarilactonine A

3-methyl-5-(pyrrolidin-2-yl)-2,5-dihydrofuran-2-one

C9H13NO2 (167.09462380000002)

Norpandamarilactonine B is an alkaloid from Pandanus amaryllifolius. Norpandamarilactonine B is a food flavouring. Alkaloid from Pandanus amaryllifolius. Food flavouring

Pandamarilactonine A

3-methyl-5-(1-{4-[(2Z)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}pyrrolidin-2-yl)-2,5-dihydrofuran-2-one

C18H23NO4 (317.1626998)

Pandamarilactonine D is an alkaloid from Pandanus amaryllifolius. Pandamarilactonine D is a food flavouring. Alkaloid from Pandanus amaryllifolius. Food flavouring

Pandamarilactone 31

6-methoxy-6-methyl-1-{4-[(2E)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}-1H,2H,3H,4H,5H,6H,7H-cyclopenta[b]pyridin-5-one

C19H25NO4 (331.178349)

Pandamarilactone 31 is a food flavouring. Pandamarilactone 31 is an alkaloid from leaves of Pandanus amaryllifolius. Food flavouring. Alkaloid from leaves of Pandanus amaryllifolius

Pandamarilactone 1

3-methyl-6-{4-[(2Z)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}-1-oxa-6-azaspiro[4.5]dec-3-en-2-one

C18H23NO4 (317.1626998)

Pandamarilactone 1 is an alkaloid from leaves of Pandanus amaryllifolius. Pandamarilactone 1 is a food flavouring. Alkaloid from leaves of Pandanus amaryllifolius. Food flavouring

Pandamarilactone 32

1-{4-[(2E)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}-6-methylidene-1H,2H,3H,4H,5H,6H,7H-cyclopenta[b]pyridin-5-one

C18H21NO3 (299.1521356)

Pandamarilactone 32 is a food flavouring. Pandamarilactone 32 is a major alkaloid from leaves of Pandanus amaryllifolius. Food flavouring. Major alkaloid from leaves of Pandanus amaryllifolius

Pandanamine

(5Z)-3-methyl-5-[4-({4-[(2Z)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}amino)butylidene]-2,5-dihydrofuran-2-one

C18H23NO4 (317.1626998)

Pandanamine is a food flavouring. Pandanamine is an alkaloid from Pandanus amaryllifoliu Food flavouring. Alkaloid from Pandanus amaryllifolius

5-Acetyl-3,4-dihydro-2H-pyrrole

1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone

C6H9NO (111.0684104)

Key flavour/aroma component of cooked rice, wheatbread crust, popcorn, sweetcorn and roasted sesame. 5-Acetyl-3,4-dihydro-2H-pyrrole is found in cereals and cereal products. 5-Acetyl-3,4-dihydro-2H-pyrrole is found in cereals and cereal products. Key flavour/aroma component of cooked rice, wheatbread crust, popcorn, sweetcorn and roasted sesam

4-hydroxybenzoate

4-Hydroxybenzoic acid

C7H6O3 (138.03169259999999)

4-Hydroxybenzoic acid, a phenolic derivative of benzoic acid, could inhibit most gram-positive and some gram-negative bacteria, with an IC50 of 160 μg/mL. 4-Hydroxybenzoic acid, a phenolic derivative of benzoic acid, could inhibit most gram-positive and some gram-negative bacteria, with an IC50 of 160 μg/mL.

p-Hydroxybenzoic acid

C7H6O3 (138.03169259999999)

2-Acetyl-1-pyrolline

1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone

C6H9NO (111.0684104)

Pandamarilactonine A

3-methyl-5-(1-{4-[(2Z)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}pyrrolidin-2-yl)-2,5-dihydrofuran-2-one

C18H23NO4 (317.1626998)

Pandanamine

(5Z)-3-methyl-5-[4-({4-[(2Z)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}amino)butylidene]-2,5-dihydrofuran-2-one

C18H23NO4 (317.1626998)

Norpandamarilactonine A

3-methyl-5-(pyrrolidin-2-yl)-2,5-dihydrofuran-2-one

C9H13NO2 (167.09462380000002)

Pandamarilactone 1

3-methyl-6-{4-[(2Z)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}-1-oxa-6-azaspiro[4.5]dec-3-en-2-one

C18H23NO4 (317.1626998)

Pandamarilactone 31

6-methoxy-6-methyl-1-{4-[(2E)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}-1H,2H,3H,4H,5H,6H,7H-cyclopenta[b]pyridin-5-one

C19H25NO4 (331.178349)

Pandamarilactone 32

1-{4-[(2E)-4-methyl-5-oxo-2,5-dihydrofuran-2-ylidene]butyl}-6-methylidene-1H,2H,3H,4H,5H,6H,7H-cyclopenta[b]pyridin-5-one

C18H21NO3 (299.1521356)

3-methyl-5-[4-[2-(4-methyl-5-oxo-2H-furan-2-yl)pyrrolidin-1-yl]butylidene]furan-2-one

(5Z)-3-methyl-5-[4-[2-(4-methyl-5-oxo-2H-furan-2-yl)pyrrolidin-1-yl]butylidene]furan-2-one

C18H23NO4 (317.1626998)

2(5H)-Furanone, 3-methyl-5-(2S)-2-pyrrolidinyl-, (5R)-

C9H13NO2 (167.09462380000002)

2-Acetyl-1-pyrroline

1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone

C6H9NO (111.0684104)

A pyrroline that is 1-pyrroline in which the hydrogen at position 2 is replaced by an acetyl group. It is an aroma and flavour compound present in jasmine rice and basmati rice. It is responsible for the popcorn aroma in a large variety of cereal and food products. It is one of the key odourants of the crust of bread and considered to be responsible for the cracker-like odour properties. In bread, it is primarily generated during baking but amounts are influenced by ingredient composition and fermentation conditions.

4-methyl-8'-(4-methyl-5-oxo-2h-furan-2-yl)-1',2',3',5',6',7',8',9'a-octahydrospiro[furan-2,9'-pyrrolo[1,2-a]azepin]-5-one

C18H23NO4 (317.1626998)

(2s,8's,9'as)-4-methyl-8'-[(2r)-4-methyl-5-oxo-2h-furan-2-yl]-1',2',3',5',6',7',8',9'a-octahydrospiro[furan-2,9'-pyrrolo[1,2-a]azepin]-5-one

C18H23NO4 (317.1626998)