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

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Relation http://ir.cftri.com/1768/
JSFA-14-05
 
Title Production of a root-specific flavour compound, 2-hydroxy-4-methoxy benzaldehyde by normal root cultures of Decalepis hamiltonii Wight and Arn (Asclepiadaceae)
 
Creator Giridhar, P
Rajasekaran, T
Ravishankar, G. A.
 
Subject 06 Trees And Shrubs
12 Aromatic Chemistry
 
Description 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.
 
Date 2005
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1768/1/J_Sci_Food_Agric_85_61-64_%282005%29.pdf
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.