Effect of Phenylalanine Amino Acid on Flavonoid Production by Apple Callus Culture

Abstract

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