Please use this identifier to cite or link to this item: http://148.72.244.84/xmlui/handle/xmlui/7009
Title: IDENTIFICATION OF PHYSALIN ISOLATED FROM LEAVES AND CALLUS TISSUES CULTURES OF Physalis angulata L
Authors: Muthana M. I. Al-Mahdawe
Sarah. M. Hatam
Keywords: Physalin, Physalis angulata, Callus induction, Micropropagation.
Issue Date: Jun-2018
Publisher: University of Diyala / College of Agriculture
Citation: https://journal.djas.uodiyala.edu.iq/
Series/Report no.: Vol. 10;No. 1
Abstract: This study was conducted in the plant tissue and cell culture laboratory department of Biology at the College of Education for Pure Sciences, University of Diyala, during the period October 2015 – 2016 May. The aim was to estimate of physalin one of the secondary metabolic product in Physalis angulata L. plants from leaves and callus culture derived from hypocotyl of sterile three weeks old seedlings and induction on MS medium supplemented with 0.3 mg l -1 2,4-D +0.25 mg.l-1BA . Chromatography adopted the results of high performance liquid HPLC in the diagnosis of isolated physalin and estimate the proportion of its presence amounting to 181.25, and 155.53% for each of the physalin A and B respectively and leaves of seed plants. The convergence of their presence ratio in callus age of 30 days, amounting to 11.33 and 12.25%, respectively. Increasing of physalin was observed with increasing the age of culture to 45 days, and its presence ratios reached in these culture 18.77% for physalin A and 250.6% for physalin B. It was observed that these values began to decline with advancing age of the culture which reached their values to 7.6 and 66.5%, respectively, at the age of 60 days. Overall, these data indicate that these cultures represent a sustainable favorite sources for physalin.
URI: https://journal.djas.uodiyala.edu.iq/
http://148.72.244.84:8080/xmlui/handle/xmlui/7009
ISSN: ISSN: 2310-8746 (Online)
ISSN: 2073-9524 (Print)
Appears in Collections:مجلة ديالى للعلوم الزراعية / Diyala Agricultural Sciences Journal (DASJ)



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