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Phytochemical Investigation of Flavo...

Gbolade, Anthony Adebayo,

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Phytochemical Investigation of Flavour Components in Plant Tissue Cultures /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Phytochemical Investigation of Flavour Components in Plant Tissue Cultures // Anthony Adebayo Gbolade.
作者:	Gbolade, Anthony Adebayo,
面頁冊數:	1 electronic resource (160 pages)
附註:	Source: Dissertations Abstracts International, Volume: 80-11, Section: C.
Contained By:	Dissertations Abstracts International80-11C.
標題:	Pharmacology. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13894831
ISBN:	9781392144299

Phytochemical Investigation of Flavour Components in Plant Tissue Cultures /
Gbolade, Anthony Adebayo,

Phytochemical Investigation of Flavour Components in Plant Tissue Cultures /Anthony Adebayo Gbolade. - 1 electronic resource (160 pages)

Source: Dissertations Abstracts International, Volume: 80-11, Section: C.

Cultures of Melissa officinalis, Petroselinum crispum and Allium cepa were maintained in a wide variety of hormonal, nutritional and environmental conditions in an attempt to study and optimise their biochemical productivities for secondary flavour substances. Cultures of M. officinalis could not synthesise flavour volatiles but only accumulated low levels of some non-terpenoid constituents, and also exhibited biotransformational capacities for certain monoterpenoids whose products disappeared rapidly from the cultures, possibly as a consequence of further metabolism. Such conversion products were extracted in higher amounts from P. crispum cultures up to 24 hours after feeding) with cult. "Plain-leaved" exhibiting greatest bioconversion potential. However, undifferentiated P. crispum cultures accumulated low levels of the chief volatile flavour components typical of the differentiated plant, but their synthetic capacities declined over repeated transfers. When immobilised in polyurethane foam, cells of both M. officinalis and P. crispum exhibited greater efficiency in isomerising geraniol to nerol, but were less efficient in reducing monoterpenic aldehydes when compared to their respective freely suspended cells. Maintenance of immobilised cells in growth-limiting media did not enhance the efficiency of these biochemical reactions. Nutritional factors often incorporated in the culture media were observed to have a profound influence on the flavour producing capacities of callus tissues of A. cepa. Higher levels of sucrose and 50% dilution of the culture medium salts stimulated the synthesis of higher levels of flavour components.

English

ISBN: 9781392144299Subjects--Topical Terms:

634543
Pharmacology.
Subjects--Index Terms:

Volatile flavor compounds

Phytochemical Investigation of Flavour Components in Plant Tissue Cultures /
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