Thymol - a secondary product from callus cultures of ajowan (Carum copticum)
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2217/
JFST-12-88 |
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| Title |
Thymol - a secondary product from callus cultures of ajowan (Carum copticum)
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| Creator |
Renu, Agrawal
Patwardhan, M. V. |
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| Subject |
31 Food Additives
30 Spices/Condiments |
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| Description |
Ajowan (Carum copticum) seeds (market sample) were used for the production of secondary metabolites by tissue culture. Callus cultures were established using these seeds. A semi-differentiated callus was raised from an un-differentiated callus which produced 20% thymol - a major constituent of the essential oil. A colorimetric method was developed for the estimation of thymol.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Identifier |
Renu, Agrawal and Patwardhan, M. V. (1987) Thymol - a secondary product from callus cultures of ajowan (Carum copticum). Journal of Food Science and Technology, 24 (6). pp. 322-324. ISSN 0022-1155
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