Essential oil composition of eight starchy Curcuma species

Angel, G. R.; Menon, Nirmala; Vimala, B.; Nambisan, Bala

doi:10.1016/j.indcrop.2014.06.028

Cited by 77 publications

(56 citation statements)

References 19 publications

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“…The volatile compounds listed in Table 1 largely belonged to terpenoids or their derivatives, for example, monoterpene hydrocarbons (MH), sesquiterpene hydrocarbons (SH), oxygen-containing monoterpenes (OCM), and oxygencontaining sesquiterpenes (OCS); this result was consistent with the result of Angel et al [20] who studied essential oil composition of several starchy Curcuma species. The composition of terpenoids in the two baby ginger samples was shown in Figure 1(b).…”

Section: Resultssupporting

confidence: 86%

“…The pleasant fruity note of baby ginger paocai could be attributed to the combined effects of cis-citral (20), geranyl acetate (31), and -bisabolene (49). The three aroma-active components had high FD values (200 : 1); their accumulation may be due to the relatively long fermentation time and lactic acid fermentation stage involved in the production of baby ginger paocai.…”

Section: Resultsmentioning

confidence: 99%

“…The camphor-like note was a part of the typical aroma of baby ginger paocai while camphor was considered by Angel et al [20] to be a characteristic component in ginger. However, camphor was not detected in baby ginger paocai or the fresh baby ginger.…”

mentioning

confidence: 99%

“…Sesqui rosefuran (52) could be transformed from cis--farnesene (72) or -farnesene (77). Cis-citral (20) and trans-citral (22) also were flowery. All the flowery compounds of baby ginger paocai belonged to its body note.…”

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confidence: 99%

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The Aroma Composition of Baby Ginger Paocai

Luo

Chen

et al. 2017

Journal of Food Quality

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The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. -myrcene, eucalyptol, trans--ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and -bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

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confidence: 99%

mentioning

confidence: 99%

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The Aroma Composition of Baby Ginger Paocai

Luo

Chen

et al. 2017

Journal of Food Quality

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“…Biological activities Curcuma aeruginosa Antimicrobial [164] , cytotoxicity [152] ; antinociceptive, antipyretic [13] ; uterine relaxant [74] ; antioxidant [165] ; inhibition of nitric oxide production [166] ; and anti-inflammatory [153] Curcuma amada Antifungal and insecticidal [79] ; CNS depressant and analgesic [16,167] ; antiulcer [168] ; anti-tubercular [135] ; antioxidant, antimicrobial, cytotoxic and antiplatelet [20] ; anti-inflammatory [169] ; anticancer [170] ; and larvicidal [171] Curcuma angustifolia Antimicrobial, antiulcerogenic [172,173] ; antioxidant [155] ; antifungal and antibacterial [129] Curcuma aromatica Hypoglycemic [172] ; anti-Alzheimer [173] ; antioxidant [2] ; cytotoxicity [174] ; insecticidal [175] ; antiinflammatory [169] ; antibacterial [11] ; inhibition of nitric oxide production [176] ; antiproliferative [177] ; and gastroprotective [21] Curcuma australasica Inhibition of nitric oxide and prostaglandin production, anti-inflammatory, and cytotoxic [115] Curcuma caesia Smooth muscle relaxant [178] ; anxiolytic, CNS depressant and neuropharmacological [179,180] ; antimicrobial [151] ; antiulcerogenic [181] ; antitumor and antioxidant [116] ; anticancer [182] ; antihepatotoxicity and nephrotoxicity [...…”

Section: Plant Speciesmentioning

confidence: 99%

Nutritional value, phytochemical composition, and biological activities of edibleCurcumaspecies: A review

Rajkumari

Sanatombi

2017

International Journal of Food Properties

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Plants belonging to the genus Curcuma are gaining importance globally as one of the significant ingredients in food and traditional medicines. Apart from being considered as nutritionally rich food products, interest in medicinal properties of Curcuma species has increased due to the discovery of novel bioactive compounds possessing wide bioactivities such as antioxidant, antiviral, antimicrobial, and anti-inflammation activities. This article summarizes the literature pertaining to the nutritional values, bioactive compounds, as well as the biological activities of 16 edible Curcuma species. Additionally, the bioavailability, cytotoxicity, and allied health benefits of these species are also discussed and highlighted. The brief information provided in this review will open future perspectives for investigations related to their possible use as functional foods and in pharmaceutical applications. ARTICLE HISTORY

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Influence of Morphological Variability and Habitat on the Chemical Composition of Essential Oils of an Algerian Endemic Origanum Species (Origanum floribundum Munby)

Daoudi-Merbah

Hazzit

Dahmani-Megrerouche

2016

Chemistry & Biodiversity

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The genus Origanum L. (Lamiaceae) enjoys a socioeconomic interest and constitutes one of the most popular spices. In the literature, the study of this taxon is limited mainly to the chemical composition, antimicrobial, antifungal, and antioxidant activities of the essential oils. In Algeria, few works have been done in this area, including the endemic and rare species: Origanum floribundum Munby. In this study, our contribution highlights the influence of the ecological parameters and of the variation of morphological traits on the chemical composition and the antioxidant activity of the essential oils of six populations. The major oils constituents are carvacrol, γ-terpinene, and p-cymene with carvacrol predominance (31.8 - 60.8%) in over five populations (MS1 - MS4 and MS6). However, the population of Ain Terraeur (MS5) of which individuals present a foliar polymorphism, distinguishes itself by p-cymene predominance (42.6%). This would denote a new chemotype and/or variety which seem well differentiated on the dendrogram of the Ascending Hierarchical Classification (A.H.C) and its foliar morphology. The antioxidant activity of the six samples evaluated by the scavenging activity of free radicals DPPH(•) and ABTS(•+) showed a potent efficiency for the sample with foliar polymorphism population (IC50 = 51.6 ± 0.31 and 12.71 ± 0.37 μg/ml, respectively).

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Essential oil composition of eight starchy Curcuma species

Cited by 77 publications

References 19 publications

The Aroma Composition of Baby Ginger Paocai

The Aroma Composition of Baby Ginger Paocai

Nutritional value, phytochemical composition, and biological activities of edibleCurcumaspecies: A review

Influence of Morphological Variability and Habitat on the Chemical Composition of Essential Oils of an Algerian Endemic Origanum Species (Origanum floribundum Munby)

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