Factors Affecting the Accumulation of Curcumin in Microrhizomes of Curcuma aromatica Salisb

Table 3

Effect of sucrose concentration in MS supplemented with 3.0 mg/L 6-BA and 0.5 mg/L NAA on production of microrhizomes and curcuminoids.

Sucrose concentration (%)	Induction rate of microrhizomes (%)	Average weight of microrhizomes (g)	Content of curcumin (μg/g)	Content of demethoxycurcumin (μg/g)	Content of curcuminoids (μg/g)	Total yield of curcumin (μg/container)	Total yield of demethoxycurcumin (μg/container)	Total yield of curcuminoids (μg/container)
3	78.33 ± 5.00^b	0.0226 ± 0.0014^a	8.03 ± 2.05^d	198.13 ± 4.65^c	206.16 ± 6.70^c	0.85 ± 0.22^c	21.06 ± 0.49^d	21.92 ± 0.71^d
5	90.00 ± 2.00^a	0.0235 ± 0.0019^a	74.36 ± 4.32^b	558.89 ± 24.97^a	633.25 ± 29.29^a	9.42 ± 0.55^a	70.80 ± 3.16^a	80.22 ± 3.71^a
7	80.33 ± 1.67^b	0.0211 ± 0.0009^a	89.66 ± 6.25^a	517.03 ± 36.08^a	606.69 ± 42.32^a	9.12 ± 0.64^a	52.58 ± 3.67^b	61.70 ± 4.30^b
9	81.00 ± 0.33^b	0.0228 ± 0.0027^a	32.49 ± 0.24^c	289.08 ± 38.45^b	321.57 ± 38.68^b	3.60 ± 0.03^b	32.06 ± 4.26^c	35.66 ± 4.29^c

Values followed by different letters differ significantly. .