Effects of salicylic acid on the production of polyphenols and the reducing power of Theobroma cacao calli

Effects of salicylic acid on the production of polyphenols and the reducing power of Theobroma cacao calli

Cocoa (Theobroma cacao) contains high levels of phenolic compounds with pharmacologically interesting activities. Prior research has not sufficiently investigated obtaining these compounds through in vitro culture by using metabolic elicitation and quantifying polyphenols in undifferentiated cell bi...

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Bibliographic Details
Main Authors: Lillien Fajardo Rosabal, Yans Guardia Puebla, Suyén Rodríguez Pérez, Ursula M. Rosabal Cordoví, Juan J. Silva Pupo, Stefaan P.O. Werbrouck
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Biotechnology
Subjects:
Theobroma cacao
Salicylic acid
Callus
Polyphenols production
Reducing power
Online Access:http://www.sciencedirect.com/science/article/pii/S2590262821000411

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http://www.sciencedirect.com/science/article/pii/S2590262821000411

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