Active compounds and biological activity of in vitro cultures of some Echinacea purpurea varieties

Abstract

ata revealed the effect of yeast extract on calli of the two varieties. Double Decker calli recorded maximum caffeic acid derivatives and total hydrolysable sugars after 30 days of cultivation using 1.5 g/l and 1.0 g/l yeast extract respectively whereas, in Rubinstern calli, the maximum caffeic acid derivatives and total hydrolysable sugars were recorded at 1.0 g/l after 30 days. Using 50 mM jasmonic acid, Double Decker calli recorded maximum values of caffeic acid derivatives and total hydrolysable sugars after 15 days. In Rubinstern calli, caffeic acid derivatives and total hydrolysable sugar recorded maximum values after 30 days at 200 mM jasmonic acid and after 15 days at 50 mM jasmonic acid, respectively.