Volatile Constituents of Essential Oils from the Leaves, Stems, Roots and Fruits of Vietnamese Species of Alpinia malaccencis

Abstract

The essential oils obtained from different parts of Alpinia malaccencis (Burm f.) (Zingiberaceae) collected from Kỳ Sơn Districts, Nghệ An Province, Vietnam, has been studied. Determination of essential oil components from the leaves, stems, roots and fruits of A. malaccencis was performed by gas chromatography-flame ionization detector (GC-FID) and gas chromatography mass spectrometry (GC-MS). β-Pinene (leaf: 56.%; stem: 46.0%; root: 31.7% and fruit: 18.5%) and α-pinene (leaf: 10.3%; stem: 9.8%; root: 6.3% and fruit: 5.9%) were the major constituents of the oils. In addition, β-phellandrene was present in the amount of 12.1%, 12.9% and 12.9% in the stem, root and fruit oils but absent in the leaf. Methyl cinnamate (27.8%) was identified in higher quantity only in the fruit oil but absent in the leaf while α-phellandrene (5.7%) was present in the stem and α-selina-6-en-4-ol (5.5%) was a significant compound of the root oil. The compositions of the root and fruit essential oils were reported for the first time. Aims: The aim of the research is to investigate for the first time the volatile constituents from A. malaccencis collected from Kỳ Sơn Districts, Nghệ An Province, Vietnam. Study Design: Extraction of essential oils from the air-dried leaves, stems, roots and fruits samples of A. malaccencis and investigation of their chemical constituents. Place and Duration of Study: Leaves, stems, roots and fruits of A. malaccaencis were collected from plants growing in Kỳ Sơn Districts, Nghệ An Province, Vietnam, in May 2014. Methodology: Air-dried and pulverized samples were hydrodistilled in a Clevenger-type apparatus according to Vietnamese Pharmacopoeia to obtained volatile oils whose chemical constituents were analyzed by GC and GC/MS. Results: Monoterpene hydrocarbons were the dominant class of compound in the leaf oil (74.0%) and stem oil (81.3%) of A. malaccencis. Sesquiterpene compounds (21.5%) were identified in appreciable quantity in the roots oil, although monoterpene hydrocarbons (59.3%) are abundant. Oxygenated monoterpenes (31.1%) and monoterpene hydrocarbons (46.7%) constituted the main classes of compounds identified in the fruit oil. Conclusion: The literature about the oils of A. malaccencis indicates a high variability in the chemical composition of the essential oils.