Essential oil components of turmeric leaves and rhizome cultivated in Iran

Abstract

Curcuma longa L. (Turmeric) belongs to Zingiber family. Turmeric is an important herb in all over the world as medicines, condiment, dye and cosmetic. The essential oil composition is known to be dependent on the plant part it is obtained from. The aim of this work was to compare the essential oils composition of leaves and rhizome of Curcuma longa cultivated in Isfahan, Iran. The essential oils from leaves and rhizome of Curcuma longa were obtained by steam distillation and analyzed by GC and GC-MS. The main components of the essential oil from the leaves were determined as α-phellandrene, carene, eucalyptol and the main components of rhizome essential oils were determined as α-tumerone, zingiberene, carene, and phellandrene, respectively. Remarkable differences between the two plant parts were detected in the mono and sesquiterpenoids pattern of essential oils compositions and the corresponding content. The rhizome showed a higher accumulation of sesquiterpenes, whereas the monoterpene contents were rather similar. The result indicates that the leaves of the Curcuma longa may present the flavour of turmeric rhizome. It seems that green turmeric leaves can be cured and dried for condiment used.