Abstract
Alpinia zerumbet (Zingiberaceae) is cultivated in several tropical areas. It has ahigh value all over the world as a spice in culinary preparations and for its medicinal properties. Thecomposition of the essential oil obtained by simultaneous distillation-extraction (SDE) andhydrodistillation (HD) from fresh leaves of A. zerumbet was analyzed by GC-MS. In both samples themain constituents were terpinen-4-ol, 1,8-cinole, sabinene and λ-terpinene together with caryophylleneand caryophyllene oxide sesquiterpenes. However, individual percentage values of compoundsvaried between the methods. The components camphene (0.3 %), p-2-mentha-4(8)-diene (1.4 %) andtrans-sabinene hydrate (1.0 %) were obtained only by SDE. Static-headspace (S-HS) was for the firsttime used to analyze the aroma from fresh leaves of A. zerumbet. Sabinene, 1,8 cineole and λ-terpinene were the main terpenes detected through S-HS. Flower oil was extracted by HD method,and the major components identified were 1,8 cineole (15.5 %), λ-terpinene (13.1 %) and terpinen-4-ol (42.3 %). There was a predominance of monoterpenes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
