Chemical composition of the volatile oil from the pericarp (husk) of large cardamom (Amomum subulatum Roxb.).

Pura Naik, J. and Jagan Mohan Rao, L. and Mohan Kumar, T. M. and Sampathu, S. R. (2004) Chemical composition of the volatile oil from the pericarp (husk) of large cardamom (Amomum subulatum Roxb.). Flavour and Fragrance Journal, 19 (5). pp. 441-444.

PDF Flavour_and_Fragrance_Journal_19(5)_441-444.pdf Restricted to Registered users only Download (72kB)

Abstract

Composition and physical properties were investigated of volatile oil from the pericarp of the large cardamom (Amomum subulatum). The volatile oil was obtained by Clevenger hydrodistillation, which resulted in a 0.18% yield. The oil was found to have a specific gravity of 0.9148, a refractive index of 1.4733 and an optical rotation of -7.700. GC MS analysis of the oil led to the identification of 37 compounds, which represented >98% of the total oil. The predominant constituents of the oil were found to be 1,8-cineole (38.7%), germacrene D (3.0%), alpha-pinene (2.8%) and beta-selinene (2.7%). Compared with oil obtained from the seeds, oil from the pericarp contained <50% 1,8-cineol.

Item Type:	Article
Uncontrolled Keywords:	ESSENTIAL-OILS; PHYSICAL-PROPERTIES; SPICES-; VOLATILE-COMPOUNDS; CARDAMOM-; COMPOSITION-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Nov 2008 04:26
Last Modified:	28 Dec 2011 09:44
URI:	http://ir.cftri.res.in/id/eprint/3419

Actions (login required)

View Item