Comparison of Essential oil Composition of Three Ginger Cultivars from Sub Himalayan Region

Abstract

To investigate and compare the essential oil constituents of three most popular cultivars from sub Himalayan region namely, gorubathane, shingboi and thingria. Methods: Volatile oils were isolated using Clevenger trap and characterized by analytical gas chromatography and gas chromatography-mass spectroscopy. Results: Eighty one constituents accounting for 95.24%, 97.1% and 97.03% of the gorubathane, shingboi and thingria oils respectively, were identified.Conclusions: The major compounds of gorubathane oil were zingiberene (32.2%) and 毬-sequiphellandrene (10.9%). The main constituents in thingria oil were zingiberene (12.58%) and ar-curcumene (9.89%) and of shingboi oil were geranial (20.07%) and neral (9.44%). This is the first report on the essential oils composition of three Sub Himalayan ginger cultivars