| Issue |
BIO Web Conf.
Volume 143, 2024
The 5th International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN-BEAT 2024)
|
|
|---|---|---|
| Article Number | 01014 | |
| Number of page(s) | 10 | |
| Section | Agriculture and Forestry | |
| DOI | https://doi.org/10.1051/bioconf/202414301014 | |
| Published online | 25 November 2024 | |
Effect of Phenylalanine Amino Acid on Flavonoid Production by Apple Callus Culture
Agrotechnology Department, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, 65144 East Java, Indonesia
* Corresponding author: tungsantoso@gmail.com
Apple (Malus domestica) is a fruit with many health benefits because it contains phytochemicals and flavonoids. Flavonoids are phenolic compounds with potential as antioxidants, which can neutralize free radicals that enter the human body. Flavonoid production can be done through callus culture. Adding phenylalanine amino acids to apple callus can increase the flavonoid content. The research aimed to study Phenylalanine amino acids’ effect on apple callus’s flavonoid content. The total content of flavonoids in the callus of 3 apple varieties, namely Granny Smith, Red Delicious and Manalagi, in MS + 2,4-D 0.5 ppm + BAP 1 ppm added phenylalanine (01000 ppm) higher than total flavonoids fresh skinless apples. Green callus has more potential to produce flavonoids compared to brown callus. Suitable media for producing flavonoids in vitro are MS + 2,4-D 0.5 ppm + BAP 1 ppm + phenylalanine 500 ppm for Granny Smith and Manalagi apple callus, which produce total flavonoid 1.51 (QE) mg/g DW and 0.78 (QE) mg/g DW, MS + 2,4-D 0.5 ppm + BAP 1 ppm + without Phenylalanine for Red Delicious callus produce total flavonoid 1.46 9(QE) mg/g DW
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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