Effects of Methyl Jasmonate and Salicylic Acid on Antioxidant Contents in Callus Cultures of Holy Basil Purple Type
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Abstract
In vitro callus culture with elicitation is one of the most popular methods to enhance antioxidant contents. This study aimed to investigate the effects of methyl jasmonate (MeJA) and salicylic acid (SA) at various concentrations on total phenolic and flavonoid contents, and antioxidant activity in callus cultures of holy basil purple type (Ocimum santum). Callus was cultured on MS (Murashige and Skoog) medium supplemented with 2.26 µM 2,4-D (2,4-dichlorophenoxyacetic acid) combined with MeJA and SA at the concentrations of 0-150 µM for two weeks. The experiment was arranged in a completely randomized design with seven treatments and three replications. Total phenolic contents of 144.76±8.19 and 134.56±13.10 mg GAE/g dry extract or 2.92 and 2.71 times of the control (49.65±1.88 mg GAE/g dry extract) were obtained from 100 and 150 µM MeJA calli. Flavonoid contents of 215.77±23.50 and 221.72±9.75 mg CE/g dry extract were also gained from 100 and 150 µM MeJA calli or 2.71 and 2.78 times of the control (79.67±3.88 mg CE/g dry extract). In addition, DPPH radical scavenging activities of 100 and 150 µM MeJA calli (EC50 = 9.06±0.45 and 9.33±0.65 µg/mL) were greater than that of the control (EC50 = 20.72±2.06 µg/mL). Therefore, 100 and 150 µM MeJA could enhance antioxidant contents of holy basil purple type callus after cultured for two weeks.
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References
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