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. 2018 Aug 28;18(11):799–806. doi: 10.1002/elsc.201800063

Table 1.

In vitro systems of edible plants from the Balkan Peninsula producing food additives and bioactive substances

Type of in vitro culture Plant species (Family) Bioactive compounds Yield References
Callus Vitis vinifera L. cv. Öküzgözü (Vitaceae) trans‐resveratrol 62.23 μg/g FW 17
Cell suspension Vitis vinifera L. cv. St. Laurent (Vitaceae)

  • Catechin

  • Epicatechin

  • trans ‐resveratrol

  • Rutin

  • p‐coumaricacid

  • Vanillic acid

  • 1.48 mg/g FW

  • 2.05 mg/g FW

  • 0.45 mg/L

  • 1.32 mg/g FW

  • 0.09 mg/L

  • 0.73 mg/L

 23
Cell suspension Vitis vinifera cv. Barbera (Vitaceae) Free and mono glucosylated resveratrol 32.72 μmol/g DW 24
Cell suspension V. vinifera cv. Pinot Noir (Vitaceae) trans‐resveratrol 0.51 mg/L, 5.80 μg/g 25
Cell suspension V. vinifera cv. Merzling (Vitaceae) trans‐resveratrol 4.31 mg/L, 3.91 μg/g 25
Cell suspension V. amurensis (Vitaceae) trans‐resveratrol 225.22 mg/L, 187.35 μg/g 25
Cell suspension V. riparia x V. berlandieri (Vitaceae) trans‐resveratrol 911.25 mg/L, 622.90 μg/g 25
Cell suspension Ocimum basilicum L. (Lamiaceae) Rosmarinic acid 10 mg/g DW 31
Imobilized cell culture Ocimum basilicum L. (Lamiaceae) Rosmarinic acid 20 mg/g DW 32
Callus Satureja hortensis L. (Lamiaceae) Rosmarinic acid 82.3 4 ± 0.26 mg/g FW 33
Cell suspension S. tomentosa Mill. (Lamiaceae) Oleanolic acid,Ursolic acid

  • 71.89 ± 1.23 μg/mL

  • 256.28 ± 2.68 μg/mL

 35
Rhizogenic callus S. scabiosifolia Lam. (Lamiaceae) Oleanolic acid 829.14 mg/g DW 37
Cell suspension Helianthus annuus L. (Asteraceae) α ‐ tocopherol 11.26 μg/g FW 39
Cell suspension Arabidopsis thaliana L. (Brassicaceae) α ‐ tocopherol 9.00 μg/g FW 39
Cell suspension Helianthus annuus L. (Asteraceae) α ‐ tocopherol 24 μg/g FW 40
Cell suspension Helianthus annuus L. (Asteraceae) α ‐ tocopherol 77.00 μg/g DW 41
Cell suspension Helianthus annuus L. (Asteraceae) Linoleic acid 14.1% of the identified total volatiles compound 42
Hairy roots Salvia tomentosa Mill. (Lamiaceae)

  • Gallic acid

  • Protocatechuic acid

  • Salicylic acid

  • Chlorogenic acid

  • Vanillic acid

  • Caffeic acid

  • Syringic acid

  • p‐Coumaric acid

  • Sinapic acid

  • Ferulic acid

  • Cinnamic acid

  • Myrecetin

  • Hesperidin

  • Quercetin

  • Luteolin

  • Kaempferol

  • 39*

  • 188

  • 446

  • 331

  • 332

  • 131

  • 167

  • 44

  • 521

  • 232

  • 27

  • 47

  • 21

  • 25

  • 4

  • 11

  • *Adsorbed on Amberlite XAD‐4, μg/RITA apparatus (200 ml medium)

 44
Hairy roots Beta vulgaris L. Betanin 53 mg/L 45
Shoots Vitis vinifera cv. Feteasca Neagra, (Vitaceae) trans‐resveratrol 41.30 μg/g DW 50
Shoots Vitis vinifera Cabernet Sauvignon (Vitaceae) trans‐resveratrol 7.94 μg/g DW 50
Shoots S. officinalis L. (Lamiaceae)

  • Carnosic acid,

  • Carnosol,

  • Rosmarinic acid

  • 2.75 ± 0.02 mg/g DW

  • 0.50 ± 0.07 mg/g DW

  • 12.3 ± 0.1 mg/g DW

 51
Hairy roots S. officinalis L. (Lamiaceae) Rosmarinic acid 30.9 ± 1.0 mg/g DW 51