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
