[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Formation of piperine from in vitro culture of Piper nigrum (Paniyoor) L.

Renu, Agrawal and Patwardhan, M. V. (1994) Formation of piperine from in vitro culture of Piper nigrum (Paniyoor) L. Indian Journal of Plant Physiology, 37 (3). 171-173, 6 ref..

[img] PDF
ijpp-37o-3-009.pdf - Published Version
Restricted to Registered users only

Download (237kB) | Request a copy

Abstract

Callus culture were produced from different parts (leaf, stem and berries) of the pepper plant (Piper nigrum L.). Piperine, the major active ingredient of pepper, was identified in the calli by comparing the standard for piperine and the absorption max. at 342 nm. Dichloromethane extracts of the calli were run on TLC plates. The greenish white callus from pepper berries gave the highest piperine content. It can be seen that the callus cultures of pepper can produce piperine and their berry callus is the best of all the explants tried. Piperine content increased with growth until 21 days (0.325% dry wt.) and then decreased.

Item Type: Article
Uncontrolled Keywords: ALKALOIDS-; CAPSICUMS-; CELL-CULTURE; FLAVOUR-COMPOUNDS; FLAVOURINGS-; ORGANIC-NITROGEN-COMPOUNDS; SPICES-; CALLUS-CULTURE; PEPPERS-; PIPERINE-
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 05 Tissue Culture
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 06:30
Last Modified: 27 Feb 2018 06:30
URI: http://ir.cftri.com/id/eprint/7872

Actions (login required)

View Item View Item