Chemical diversity of essential oils of rhizomes of six species of Zingiberaceae family

Authors

  • Hong Thien Van Institute of Biotechnology and Food-technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
  • Sao Mai Dam Institute of Biotechnology and Food-technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
  • Uyen Thuy Xuan Phan Institute of Biotechnology and Food-technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
  • Hong Bao Nghi Nguyen Institute of Biotechnology and Food-technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
  • Thuy Tien Le Institute of Biotechnology and Food-technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
  • Tri Phong Nguyen Institute of Biotechnology and Food-technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Vietnam
  • Nguyen Tuong An Huynh Institute of International and Postgraduate Education, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao Street, Go Vap District, Ho Chi Minh City, Vietnam
  • Van Son Le Binh Chau-Phuoc Buu Nature Reserve, Bung Rieng Ward, Xuyen Moc District, Ba Ria-Vung Tau Province, Vietnam

DOI:

https://doi.org/10.25081/jaa.2022.v8.7430

Keywords:

Chemical constituents, essential oils, Gas Chromatography-Mass Spectrometry, Zingiberaceae

Abstract

In this study, the essential oils from the rhizomes of six species belonging to the Zingiberaceae family, including Zingiber zerumbet, Curcuma pierreana, Globba macrocarpa, Alpinia conchigera, Stahlianthus campanulatus and Amomum sp., collected in Binh Chau-Phuoc Buu Nature Reserve were isolated using hydrodistillation, and their constituents were identified via Gas Chromatography-Mass Spectrometry. A total of 91 constituents have been identified from essential oils. These compounds were classified into 4 clusters by Agglomerative Hierarchical Clustering (AHC) and Principal Component Analysis (PCA) analysis. The principal constituents of the essential oils isolated from four species, C. pierreana, S. campanulatus, A. conchigera, and Z. zerumbet contained camphene (18.82%), α-copaene (11.75%), p-xylene (21.86%), and α-santalene (17.91%), which were significantly different from those in previous reports. Furthermore, this study revealed the chemical constituents of essential oils of G. macrocarpa and Amomum sp. for the first time. Accordingly, artemisia triene (22.21%), β-pinene (13.57%), 4,6,8-trimethylazulene (11.1%), 2-tert-butylquinoline (9.86%), β-patchoulene (7.06%), α-elemene (6.93%), and β-ocimene (6.0%) were the major compounds in essential oils of G. macrocarpa rhizomes whereas the oil of Amomum sp. was found to be rich in 2-carene (21.82%), fenchyl acetate (14.26%), 3-carene (8.28%), bornyl acetate (7.7%), and D-limonene (7.13%).

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Published

12-08-2022

How to Cite

Van, H. T., Dam, S. M., Phan, U. T. X., Nguyen, H. B. N., Le, T. T., Nguyen, T. P., Huynh, N. T. A., & Le, V. S. (2022). Chemical diversity of essential oils of rhizomes of six species of Zingiberaceae family. Journal of Aridland Agriculture, 8, 8–13. https://doi.org/10.25081/jaa.2022.v8.7430

Issue

Volume 8, 2022

Section

Articles

Copyright (c) 2022 Hong Thien Van, Sao Mai Dam, Uyen Thuy Xuan Phan, Hong Bao Nghi Nguyen, Thuy Tien Le, Tri Phong Nguyen, Nguyen Tuong An Huynh, Van Son Le

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