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Analysis of the Essential Oils of Five Curcuma Species
Author(s) -
Zwaving J. H.,
Bos R.
Publication year - 1992
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730070105
Subject(s) - rhizome , chemistry , curcuma , essential oil , limonene , zingiberaceae , sesquiterpene , traditional medicine , botany , chemical composition , terpenoid , monoterpene , stereochemistry , organic chemistry , food science , biology , medicine
The chemical composition of the essential oils from the rhizomes of five Curcuma species from Indonesia and India was examined by GC‐MS. The oils can be characterized by the following compounds: C. xanthorrhiza Roxb.: ar ‐curcumene (41.4%), xanthorrhizol (21.5%); C. domestica Val.: ar ‐turmerone (24.7%), turmerone (29.5%), turmerol (20.0%), α‐atlantone (2.4%); C. aromatica Salisb.: ar ‐curcumene (18.6%), β‐curcumene (25.5%), xanthorrhizol (25.7%); C. aeruginosa Roxb.: isocurcumenol (8.5%), β‐eudesmol (6.5%), curdione (3.6%), curcumenol (9.9%), curcumanolides A,B (11.4%), dehydrocurdione (9.4%), curcumenone (1.9%); C. heyneana Val.: 1,8‐cineole/limonene (14.2%), isocurcumenol (7.4%), β‐eudesmol (4.7%), curcumanolides A,B (13.1%), dehydrocurdione (10.2%), curcumenone (2.3%).