Active compounds and biological activity of in vitro cultures of some Echinacea purpurea varieties

Bulletin of the National Research Centre

Table 2 Effect of various concentrations of yeast extract on the caffeic acid derivatives and total hydrolysable sugar contents of Double Decker and Rubinstern calli after 15 and 30 days of cultivation

Var.	YE (g/l)	Caffeic acid derivatives (mg/g DW)		Increases or decreases (%)		Total hydrolysable sugars (mg/g DW)		Increases or decreases (%)
Var.	YE (g/l)	15 days	30 days	15 days	30 days	15 days	30 days	15 days	30 days
Double Decker	0	0.81^c	1.69^c	0	0	83.1^c	90.0^b	0	0
	0.5	1.70^b	3.45^b	+ 0.09	+ 0.18	106.3^ab	86.3^b	+ 2.3	− 0.4
	1.0	2.32^a	3.60^ab	+ 0.15	+ 0.19	111.9^a	121.9^a	+ 2.9	+ 3.2
	1.5	2.38^a	3.66^a	+ 0.16	+ 0.20	102.5^b	118.1^a	+ 2.0	+ 2.8
LSD_0.05		0.20	0.17			7.20	9.75
Rubinstern	0	0.59^c	0.88^d	0	0	73.4^c	123.1^a	0	0
	0.5	1.41^b	1.27^c	+ 0.08	+ 0.04	95.1^b	111.9^b	+ 2.2	− 1.1
	1.0	1.87^a	2.26^a	+ 0.11	+ 0.14	116.9^a	122.5^a	+ 4.4	0
	1.5	1.49^b	2.13^b	+ 0.09	+ 0.12	110.0^a	46.9^d	+ 3.7	− 7.6
LSD_0.05		0.08	0.05			8.79	7.88