Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae)

Giridhar, P and Rajasekaran, T and Ravishankar, G. A. (2005) Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae). Journal of the Science of Food and Agriculture, 85. pp. 61-64.

PDF J_Sci_Food_Agric_85_61-64_(2005).pdf Restricted to Registered users only Download (95kB)

Abstract

The flavour compound 2-hydroxy-4-methoxy benzaldehyde from normal roots of swallow root (Decalepis hamiltonii) raised in vitro was extracted with dichloromethane, evaporated to dryness and dissolved in ethanol for qualitative (TLC) and quantitative (GC-MS) analysis. Maximum root biomass and the maximum content of flavour compound (40 ± 2.1 µgg−1 dry weight) were recorded after 45 days of growth on Murashige and Skoog medium containing 1.0mg l−1 α-naphthaleneacetic acid.

Item Type:	Article
Uncontrolled Keywords:	Decalepis hamiltonii; 2-hydroxy-4-methoxy benzaldehyde; flavouring agent; root cultures; GC-MS
Subjects:	500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 12 Aromatic Chemistry
Divisions:	Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Jun 2008 05:21
Last Modified:	28 Dec 2011 09:34
URI:	http://ir.cftri.res.in/id/eprint/1768

Actions (login required)

View Item