Extraction and Determination of Essential Oil in Different Cultivars of Amomum Tsao-Ko

Abstract:

Essential oil in four cultivars fruits of Amomum tsao-ko were extracted and determined by the method of gas chromatography (GC) and GC-coupled mass spectrometry (GC-MS). The essential oils content of 86.50%, 77.05%, 83.02% and 77.50% were achieved in the four cultivars of Ellipse, Fusiform, Spherical, and Conical A. tsao-ko fruits, respectively. The results showed that the identified major common components of the essential oil are 1,8-cineole, citral, α-terpineol, α-phellandrene, α-pinene, β-pinene, γ-terpinen, and nerolidol, the most abundant component is 1,8-cineole which accounts for about 36% in all four cultivars and it may be useful for industrial exploitation as well as chemotaxonomic characterization. The results also indicated that the four A. tsao-ko fruit cultivars belong to eucalyptol-rich type and the observed chemical variability between the studied species and cultivars seems to results from the gengtic variability.

• Periodical: Advanced Materials Research (Volume 549)
• Pages: 474-477
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.549.474
• Online since: July 2012
• Authors: Wei Zhang, Jun Wen Chen, Yong Shen, Zhi Qing Yang, Shi Qing Xie, Sheng Chao Yang
• Keywords: Amomum Tsao-Ko Fruit, Cultivar, Essential Oil, Gc-Ms

References

[1] Kamchonwongpaisan, S., Nilanonta, C., Tarnchompoo, B., et al. (1995). Tetrahedron Letters, 36, 1821-1824.

DOI: 10.1016/0040-4039(95)00152-3

[2] Yu, L.Q., Nobuya, S., Hiramitsu, S., et al. (2008). Journal of Nutritional Science and Vitaminology, 54, 378-383.

[3] Yang, Y., Yan, R.W., Cai, X.Q., et al. (2008). Chemical composition and antimicrobial activity of the essential oil of Amomum tsao-ko. Journal of the Science of Food and Agriculture, 88, 2111-2116.

DOI: 10.1002/jsfa.3321

[4] Yang, X.Z., Küenzi, P., Plitzko, I., et al. (2009). Planta Medica, 75, 543-546.

[5] Lee, K.Y., Seung, H.K., Sang, H.S., & Young C. K. (2008). Plant Medicine, 74, 867-869.

[6] Martin T.S., Kikuzaki,H., Hisamoto,M., & Nakatani,N. (2000). Journal of the American Oil Chemists' Society, 77, 667-673.

[7] Moon, S.S., Cho, S.C., & Lee, J.Y. (2005). Bulletin of the Korean Chemical Society , 26, 447-450.

[8] Conner, D. E. Antimicrobials in food. (1993). pp.441-468.

[9] Burt, S. International Journal of Food Microbiology, vol. 94 (2004), p.223–253.

[10] Hirasa, K., & Takemasa, M. (1998). The patterning theory of spice use. In: Spice Science and Technology (Hirasa K, Takemasa M, eds), pp.85-140. Marcel Dekker, Hong Kong.

DOI: 10.1201/9780367800451

[11] Srinivasan, K. (2005). Food Research International, 38, 77-86.

[12] Rahman, K., & Lowe, G.M. (2006). Journal of Nutrition, 136, 736S-740S.

[13] Yu, L., Shirai, N., & Suzuki, H. (2007). Food Science and Technology Research, 13, 155-161.

[14] Adriansz, T.D., Rummey, J.M., & Bennett, I.J. (2000). Analytical Letters, 33, 2793-2804.

[15] Vaughn, S.F., & Spencer, G.F. (1993). Weed Science, 41, 114-119.

[16] Reynolds, T. (1987). Annals of Botany, 60, 215-223.

[17] Karim,H., Nesrine,Z., Raouf,C., et al. (2010). food chemistry, 123, 1098-1104.