The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast e...

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Bibliographic Details
Main Authors: Iryna Smetanska, Oksana Tonkha, Tetjana Patyka, Dase Hunaefi, Diaa Mamdouh, Mуkola Patyka, Anatolyi Bukin, Mikhailo Mushtruk, Natalia Slobodyanyuk, Alina Omelian
Format: Article
Language:English
Published: HACCP Consulting 2021-01-01
Series:Potravinarstvo
Subjects:
elicitors
yeast extract
jasmonic acid
phenolic acids
in vitro hairy root culture
orthosiphon aristatus
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508

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