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Formation of cuminaldehyde from in vitro cultures of cumin (Cuminum cyminum L.).

Renu, Agrawal and Patwardhan, M. V. (1990) Formation of cuminaldehyde from in vitro cultures of cumin (Cuminum cyminum L.). Indian Journal of Plant Physiology, 33 (1). 66-68 ; 8 ref..

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Abstract

Cuminaldehyde is the major carbonyl in the essential oil obtained from the seeds of cumin (Cuminum cyminum L.). Cumin seeds were used as explants. Undifferentiated callus was produced when MS medium was supplemented with 3 mug l-1 of 2,4-D. Culturing on MS medium, in the absence or with reduced concn. of 2,4-D, but with supplementation with indoleacetic acid, naphthaleneacetic acid and kinetin led to differentiating cultures, Total carbonyl contents were estimated in both types of callus culture at different growth stages (15, 30, 45 and 60 days). At all stages the carbonyl content was higher in the differentiating callus. Cuminaldehyde was found to be the major flavour ingredient in cumin callus cultures. Results indicate that differentiation of the callus is a pre-requisite for formation of the secondary metabolite.

Item Type: Article
Uncontrolled Keywords: ALDEHYDES-; CARBONYL-COMPOUNDS; CELL-CULTURE; CONDIMENTS-; FLAVOUR-COMPOUNDS; FLAVOURINGS-; SPICES-; CALLUS-CULTURE; CUMIN-; CUMINALDEHYDE-
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 05 Tissue Culture
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Apr 2018 09:37
Last Modified: 09 Apr 2018 09:37
URI: http://ir.cftri.com/id/eprint/7978

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