Abstract
The aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available Zanthoxylum spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as Z. armatum while MKO and MK were identified as Z. rhetsa and Z. myriacanthum. Genetic sequencing distributed these species into three groups accordingly to their confirmed species. Essential oil of the dried fruits from these samples was extracted and analyzed for their chemical and physical properties. Cluster analysis of their volatile compositions separated MKO and MK apart from HJ with L-limonene, terpinen-4-ol, β-phellandrene, and β-philandrene. By using odor attributes, the essential oil of MKO and MK were closely related possessing fruity, woody, and citrus aromas, while the HJ was distinctive. Overall, the phenotypic characteristic can be used to elucidate the species among makhwaen fruits of different sources. The volatile profiling was nonetheless dependent on the genotypes but makwoung and makhwaen showed similar profiles.
Highlights
Plants of the Zanthoxylum spp. (Rutaceae) contain oil glands that yield high amounts of essential oil with distinctive aroma [1]
The same compound leaf type was observed in the MKO and MK1-3 which were different from the HJ
The floral compositions were different in every species; the HJ consisted of the flower with six to nine petals, while the MKO was with four petals and MK1-3 were with five petals
Summary
Plants of the Zanthoxylum spp. (Rutaceae) contain oil glands that yield high amounts of essential oil with distinctive aroma [1]. (Rutaceae) contain oil glands that yield high amounts of essential oil with distinctive aroma [1]. Their fruits are known as spices for ethnic food particular in Asia such as those of Z. piperitum [2], Z. armatum [3], Z. fagara [4], and the essential oils extracted from the fruits and leaves are used as food additives and functional ingredients in food and pharmaceutical industries. With an increasing commercial need for exotic ingredients, there is, demands for high-quality raw material of essential oil for food and perfumery industries. There is urge commercially to truly describe plant species
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