Constituents of essential oils from the leaf, stem, root, fruit and flower of Alpinia macroura K. Schum

Abstract

This paper reports the chemical constituents of essential oils from the various parts of Alpinia macroura K. Schum (Zingiberaceae) from Vietnam. The essential oils were obtained by hydrodistillation and analysed by means of gas chromatography coupled to Flame ionization detector (GC-FID) and gas chromatography coupled to mass spectrometry (GC/MS). The main constituents of the oils were β-pinene (8.8%-16.4%), 1,8-cineole (5.5%-17.7%), γ-terpinene (5.9%-16.9%), α-pinene (4.5%-8.4%) and β-caryophyllene (1.4%-18.6%). Sabinene (9.0%) was identified only in the fruit. Overall, nineteen of the identified compounds are coming to all the essential oils. The chemical constituents of essential oils from the leaf, stem, root, fruit and flower of A. macroura are being reported for the first time and were found to be different from those of other Alpinia oils.