ICAR Research Data Repository for Knowledge Management
Formation of piperine from in vitro culture of Piper nigrum (Paniyoor) L.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7872/
|
|
| Title |
Formation of piperine from in vitro culture of Piper nigrum (Paniyoor) L.
|
|
| Creator |
Renu, Agrawal
Patwardhan, M. V. |
|
| Subject |
05 Tissue Culture
30 Spices/Condiments |
|
| Description |
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.
|
|
| Date |
1994
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/7872/1/ijpp-37o-3-009.pdf
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.. |
|