In vitro salt stress induced enhancement of ascorbic acid in Emblica officinalis

Dr. Priyanka, Upendra Kumar*, Mohammad Ishaq Rather, Dr. Deepti, Vimala Y.

Abstract


Emblica officinalis is highly nutritious and important dietary source of vitamin C, minerals and amino acids. It also contains phenolic compounds, tannins, phyllembelic acid, phyllemblin, rutin, curcuminoides and emblicol callus was raised from cotyledonary explant on Murashige and Skoog (M S) medium supplemented with different concentrations of auxin and cytokinin. Callus initiation and Best callus growth was observed on 1.0 mg/l 2, 4-Diphenoxy acetic acid (2, 4-D). Callus was transferred from 1.0 mg/l 2, 4-D to different concentrations of Sodium Chloride (NaCl) i.e. 50, 100, 150, 200 mM NaCl. The effect of NaCl on proline, protein, phenolics and ascorbic acid were observed after four weeks. Addition of salt (50 mM) led to decrease in protein and proline but increase in phenolics and ascorbic acid content. Further increase in NaCl (100,150 and 200 mM) led to increase in protein, proline, phenolics and ascorbic acid content. Interestingly, ascorbic acid content in the salt (200 mM) treated calli was approximately as much as reported in fruits in vivo.

Keywords


Emblica officinalis; proline; protein; phenolics; ascorbic acid and salt

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