A comparison of the essential oils of Aframomum daniellii (Hook. F.) K. Schum. and Amomum subulatum Roxb.

Abstract

The essential oil isolated from the seeds of Aframomum daniellii (Hook. f.) K. Schum. (from Nigeria) by hydrodistillation was analysed by GC and GC±MS. The essential oil contained 41 constituents, of which 29 were identi®ed for the ®rst time, and the major constituents of the oil were 1,8-cineole (59.8%), b-pinene (13.2%), a-terpineol (9.3%), a-pinene (4.3%) and a-terpinyl acetate (3.2%). Although the essential oil of Aframomum daniellii was similar in chemical composition to that of Amomum subulatum Roxb. (from India), it had a better aroma. #

Essential Oil Compositions of Aframomum danielli Seed (Ataiko)

“…Monoterpenes consisting of oxygenated monoterpene and monoterpene hydrocarbons of which oxygenated monoterpene was higher consisting of 18 EO compounds constituting 66.94% while monoterpene hydrocarbons comprised 14 compounds accounting for 32.99%. The compositional pattern of EOs seed of Aframomum danelli in the present study was similar to previous reports of EOs seed of Aframomum danelli from Nigeria [11,29,18]. However, A. melegueta seed essential oil (a different Afranomom specie from Cameroon) showed a similar compositional pattern irrespective of the difference in geographic origin and genetic characteristics of the samples [30].…”

“…According to the data obtained from this study, the most and more abundant EO components in Aframomum danelli seed are 1,8-cineole (50.95%) and β-pinene (11.79%) respectively classifying it as cineole-rich chemotype. Lawal as major compounds of the Nigerian specie while the similar compositional pattern of the two major EO constituents in this work has been previously reported [10,11,12 EO composition characterized by two or three major components at fairly high concentrations (20-70%) compared to other components osition characterized by two or three major components at fairly high concentrations 70%) compared to other components present in trace amounts is referred to as major components. Generally, these major components determine the biological properties of the essential oils.…”

“…Among the chemical constituents in the EO obtained from the seed, 1,8-cineole (50.95%), βpinene (11.79%)  -terpineol (9.15%), γterpinene (7.45%), Sabinene (6.03%), -pinene (3.41%), -terpinenly acetate (3.38%), Terpinen-4-of (2.44%) and -thujene (2.11%) were the most abundant compounds (Table 1). A similar trend of 1,8-cineole (59.8%), β-pinene (13.2%), α-terpineol (9.3%), α-pinene (4.3%), and αterpinyl acetate (3.2%) was reported by Adegoke et al [11] of individual EO constituents of Aframomum danelli seed collected from Southwestern Nigeria.…”

Characterization and Antioxidant Activity of Volatile Constituents from Different Parts of Aframomum danielli (Hook) K. Schum

“…The high content of 1,8-cineole, α-terpineol and β-pinene in the seed oil of A. danielli in this study is likewise reported for the fruit oil of A. danielli (25.5–34.4%), β-pinene (14.1–15.2%) and α-terpineol (9.9–12.1%) from S. Tome [ 6 ]. Similarly, Adegoke et al [ 5 ] recorded 1,8-cineole (59.8%), β-pinene (13.2%) and α-terpineol (9.3%) in high proportions for A. danielli seeds from Nigeria; while 1,8-cineole (48.9%) was shown for A. danielli seeds from Cameroon [ 4 ].…”

Reduction of aflatoxin B<SUB align=right>1 and Ochratoxin A in cocoa beans infected with Aspergillus via Ergosterol Value

“…Other spices have been found to be inhibitory to fungi such as olive plant tissue constituents (Paster, Juven and Harshemeshs, 1988; food spoilage yeasts and aflatoxigenic moulds by mono-terpenes of the spice A. danielli (Adegoke et al, 2000), sweet basil, Cassia, Coriander and Bay leaf at 1-5% vol/vol concentrations to suppress growth of A. parasiticus and aflatoxin production (Atanda, Akpan, Oluwafemi, 2007). A. danielli has been reported to contain trihydroxy phenolic group (Adegoke, Mohan Rao and Shakaracharya, 1998) and according to Mason and Wasserman (1987), the mechanism thought to be responsible for phenolic toxicity to microorganisms include enzyme inhibition by the oxidised compounds, possibly through reaction with sulphhydryl groups or through more non-specific interactions with proteins. A. danielli has been reported to contain trihydroxy phenolic group (Adegoke, Mohan Rao and Shakaracharya, 1998) and according to Mason and Wasserman (1987), the mechanism thought to be responsible for phenolic toxicity to microorganisms include enzyme inhibition by the oxidised compounds, possibly through reaction with sulphhydryl groups or through more non-specific interactions with proteins.…”