Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro‐climatic zones of Himachal Pradesh, India

Joshi, Robin; Sharma, Poonam; Sharma, Vandana; Prasad, R.; Sud, R. K.; Gulati, Ashu

doi:10.1002/jsfa.5886

Cited by 46 publications

(42 citation statements)

References 13 publications

(21 reference statements)

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“…A major component of thymeThymus caespititius (Salgueiro et al 1997;Pereira et al 2000) and black cardamom -Amomum subulatum (Joshi et al 2012) oils. Based on its pleasant odor similar to lilac, α-terpineol is widely used in the manufacture of perfumes, soaps, cosmetics, and antiseptic products (Hunter 2009).…”

Section: Nerol Geraniolmentioning

confidence: 99%

Essential Oils Chemistry

Zuzarte

Salgueiro

2015

Bioactive Essential Oils and Cancer

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Section: Nerol Geraniolmentioning

confidence: 99%

Essential Oils Chemistry

Zuzarte

Salgueiro

2015

Bioactive Essential Oils and Cancer

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“…Likewise, Gupta et al 13 also reported 77% to 89% of 1-8 cineole in essential oil of different strains of A. subulatum grown in different part of the Sikkim, Uttarakhand. Joshi et al 7 also reported 1,8 cineole as the major component with maximum of 60.46% found in Palmpur and minimum of 50.55% for Bilaspur. The major and minor compounds found in the essential oil showed quantitative variations within intra-specific and may attribute to the micro-climatic conditions of the region.…”

Section: Resultsmentioning

confidence: 90%

Assessment of Intra-Specific Variation in Essential Oil Composition in Amomum subulatum Roxb. Cultivated in Uttarakhand, India

Bhandari

Baunthiyal²,

Bisht

et al. 2017

AJCPS

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Large cardamom (Amomum subulatum) is native to Sikkim Himalaya and is important cash crop grown under the forest canopy. It thrives well between altitudes of 600 to 2000 m having an annual rainfall of 2500 to 5000 mm. Due to similar climatic condition and economic potential of the species, its cultivation was also started in Uttarakhand. Present study was design to analysis the chemical composition of essential oil and major compounds present in essential oil of capsule of A.subulatum grown in different agro-climatic region of Uttarakhand. The essential oil of 07 plant sample collected from different agro-climatic zones of Uttarakhand was analyzed through Gas Chromatography Mass Spectrometry (GCMS).The aroma analysis of chemicals present in essential oil was also carried out by two-fold, step wise dilution with dichloromethane. Oil yield was found between 2.5% to 3% for the sample of different agro-climatic regions. A total of 31 compounds were identified through Gas Chromatography Mass Spectrometry. 1-8 Cineol with 68% to 82.0% was the most dominant compound in all the samples. Other major compounds are 4-trimethyl (1.87% to 4.82%), β-pinene (1.88% to 3.56%), β-Terpineol (1.21% to 3.83%), Nerolidol (0.62% to 2.82%), DL limonene (1.01% to 2.51%) and Limonene (0.98% to 3.82%). Presence of higher concentration of essential oil (%) in all analyzed sample of Uttarakhand indicated that the species grown in Uttarakhand is may be of higher genotype. The GC-MS analysis of essential oil indicates quantitative variations within intra-specific and may attribute to the micro-climate under which the species grown.

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“…( E )‐β‐Farnesene is a sesquiterpene semiochemical, which functions in pest control, and was higher in Q13, Q79 and Q118 ( P < 0.05). Longifolenaldehyde was absent from the porridge of 17 quinoa varieties and high in nine varieties ( P < 0.05), which has been reported to be the major aroma component of cardamom oil . ( E )‐Longipinane was highest in Q7 ( P < 0.05) and may function as an anti‐feedant compound for repelling herbivorous insects .…”

Section: Resultsmentioning

confidence: 96%

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

Zhang

Fan

et al. 2019

J Sci Food Agric

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BACKGROUND Quinoa porridge is becoming popular among Asian for its nutritional values; hence, it is important to understand its aroma characteristics. RESULTS Volatile compounds in porridge of 30 quinoa varieties were determined by gas chromatography‐mass spectrometry combined with headspace‐solid phase micro‐extraction. In total, 53 volatile compounds were detected and grouped into 14 alkanals, four alcohols, seven ketones, 10 alkanes, 10 acids and esters, and eight heterocycles. The relative content of alkanes (22.97%), acids and esters (44.33%) was comparatively high, although alkanals (11.75%) may dominate the aroma. Most of the compounds were similar with respect to types and numbers, although they varied in amount, whereas 11 compounds varied significantly among different varieties. The 30 varieties could be divided into eight groups based on the concentrations of volatile compounds, although the same varieties would be divided into four groups if based on the relative odour activity values of twelve variable aroma compounds. CONCLUSION Nine compounds were identified as the main contributors to the quinoa porridge aroma, including hexanal, 1‐octen‐3‐ol, 2‐pentylfuran, nonanal, (E,E)‐2,4‐decadienal and 6,10‐dimethyl‐5,9‐undecadien‐2‐one. Heptanal, benzeneacetaldehyde and decanal may play roles in harmonizing the overall aroma. It is also interesting to note that 6,10,14‐trimethyl‐2‐pentadecanone, with a slightly fatty aroma, showed a high content in all varieties. © 2019 Society of Chemical Industry

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Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro‐climatic zones of Himachal Pradesh, India

Cited by 46 publications

References 13 publications

Essential Oils Chemistry

Essential Oils Chemistry

Assessment of Intra-Specific Variation in Essential Oil Composition in Amomum subulatum Roxb. Cultivated in Uttarakhand, India

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

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