Factors controlling phenol content on Theobroma cacao callus culture

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Published: Jun 9, 2016
Keywords:
cacao, in vitro culture, glucose

Main Article Content

Janet Quiñones-Galvez
Centro de Bioplantas, Universidad de Ciego de Ávila.

Abstract

Theobroma cacao L. is known in folk medicine as an antiseptic, diuretic and antiparasitic. Foods derived from this plant are rich in natural products of high added value, including phenolic compounds. As in vitro cultivation handle is an alternative source for the production of these metabolites. The present study was conducted to obtain phenolic compounds from callus culture with embryogenic structures. Culture conditions (agitation, light and glucose) were established to increase the concentration of phenols in calluses and elicitors to achieve the increase in callus and excretion into the culture area. The accumulation of phenolic compounds was favored with the additional supplement of glucose, growth in agitation and darkness. The addition of random hydroxylated cyclodextrins allowed the increase in the specific yield of phenols and biomass.

Article Details

How to Cite
Quiñones-Galvez, J. (2016). Factors controlling phenol content on Theobroma cacao callus culture. Cultivos Tropicales, 37(5 ESP), 118–126. Retrieved from https://ediciones.inca.edu.cu/index.php/ediciones/article/view/1197
Issue
Vol. 37 No. 5 ESP (2016)
Section
Original Article

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