Effects of IAA and BAP on chemical composition and essential oil content of lemon verbena (Lippia citriodora H.B.K.)

Document Type : Original article


1 Department of Horticulture, College of Agriculture, Tehran Science and Research branch, Islamic Azad University, Tehran, Iran;

2 Research Institute of Forests and Rangelands, Tehran, Iran

3 Department of Horticulture, College of Agriculture, Tehran Science and Research branch, Islamic Azad University, Tehran, Iran

4 National Institute of Genetic Engineering and Biotechnology, Tehran, Iran;

5 Department of Plant Sciences, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran;


Background & Aim: The world production and consumption of essential oils and perfumes are increasing very fast. Lippia citriodora H.B.K. is an herbal species mainly used as a spice and medicinal plant. Endogenous levels as well exogenous application of plant growth regulators (PGR) could affect essential oil production and chemical compositions. Experimental: To study the effect of exogenous application of pgr on chemical composition and volatile oil content of lemon verbena (Lippia citriodora H.B.K.), an experiment was conducted based on Randomized Complete Block Design (RCBD) with three replications. Experimental treatments included distillated water (positive Control), without treatment (negative Control), indole-3-acetic acid (IAA) (2mgL-1), 6-benzyl amino purine (BAP) (2mgL-1) and IAA + BAP (2mgL-1). The hydro-distillated essential oil was analyzed by GC and GC/MS. Results: More than 23 volatile components have been characterized as constituents of L. citriodora oil. Neral, geranial, 1,8-cineole and limonene were the major compounds of the essential oil from lemon verbena. Neral significantly increased by exogenous application of IAA + BAP (2mgL-1), whereas 1,8-cineole significantly increased by IAA (2mgL-1). Recommended applications/industries: Citral (geranial + neral) is a valuable flavor and scent reagent that is used in food and perfume industries. Generally, exogenous application of IAA, IAA+BAP and distilled water can increase medicinal and nutritional values of L. citriodora.


Article Title [فارسی]

اثر IAA و BAP بر میزان و ترکیبات اسانس به لیمو Lippia citriodora H.B.K

Authors [فارسی]

  • حسن نورافکن 1
  • فاطمه سفیدکن 2
  • احمد خلیقی 3
  • امیر موسوی 4
  • مظفر شریفی 5
1 گروه باغبانی، دانشکده کشاورزی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران.
2 2. موسسه تحقیقات جنگل ها و مراتع کشور، تهران، ایران
3 گروه باغبانی، دانشکده کشاورزی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران.
4 پژوهشگاه ملی مهندسی ژنتیک و بیوتکنولوژی، تهران، ایران.
5 گروه علوم گیاهی، دانشکده علوم زیستی، دانشگاه تربیت مدرس، تهران.
Abstract [فارسی]

مقدمه و هدف: تولید و مصرف جهانی اسانس و مواد معطر به سرعت در حال افزایش است و به­لیمو از جمله گیاهان مهمی که به عنوان گیاه دارویی و معطر مورد استفاده قرار می­گیرد. سطوح داخلی تنظیم کننده های رشد گیاهی (PGRs) و کاربرد خارجی آن می­تواند روی میزان تولید و ترکیبات اسانس گیاهان دارویی موثر باشد. مواد و روش­ها: به منظور مطالعه اثر کاربرد مواد تنظیم کننده رشد گیاهی روی ترکیبات و میزان اسانس به­لیمو، آزمایشی بر پایه طرح بلوک کامل تصادفی با سه تکرار انجام شد. تیمارهای آزمایشی شامل آب مقطر (شاهد مثبت)، بدون محلول­پاشی (شاهد منفی)، ایندول­استیک­اسید (IAA) 2 میلی گرم در لیتر، بنزیل­آمینوپیورین (BAP) 2 میلی گرم در لیتر و ترکیبی از ایندول­استیک­اسید و بنزیل­آمینوپیورین 2 میلی گرم در لیتر از هر دو ترکیب بود. اسانس­های به­دست آمده از روش تقطیر با آب برای تجزیه کروماتوگرافی گازی (GC) و کروماتوگرافی گازی متصل به طیف سنج جرمی (GC/MS) مورد استفاده قرار گرفت. نتایج: بیش از 23 ترکیب فرار از ترکیب­های به­لیمو شناسایی شد و نرال، ژرانیال، 1و8- سینئول و لیمونن از مهم­ترین ترکیبات به­لیمو بودند. با مصرف ترکیبی IAA و BAP (2 میلی گرم در لیتر) میزان نرال افزایش یافت در حالی که با مصرف IAA به تنهایی میزان 1و8- سینئول افزایش یافت. توصیه کاربردی/ صنعتی: سیترال (نرال و ژرانیال) یک ماده معطر با ارزش و آرام­بخش است که در صنایع غذایی و تولید عطر مورد استفاده قرار می­گیرد. محلول­پاشی با IAA، ترکیب IAA با BAP و آب مقطر می­تواند موجب افزایش ارزش دارویی و تغذیه­ای به­لیمو شود.

Keywords [فارسی]

  • اسانس
  • ایندول استیک اسید
  • به لیمو
  • سیترال
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