CSIR CIMAP AROMA | Essential Oil Details

Essential Oil Details

Essential Name

: Alpinia galanga

Plant Name

: Languas galanga

Plant Variety Name

: NA

Plant Tissue Name

: Leaf

Introduction

A. galanga is the galangal used most often in cookery. The robust rhizome has a sharp, sweet taste and smells like a blend of black pepper and pine needles. The red fruit is used in traditional Chinese medicine and has a flavor similar to cardamom.

Biological Activity Details

Serial No.	Biological Activity Name
1	Anti-microbial

Reference

1. Jirovetz, Leopold, et al. "Analysis of the essential oils of the leaves, stems, rhizomes and roots of the medicinal plant Alpinia galanga from southern India." ACTA PHARMACEUTICA-ZAGREB- 53.2 (2003): 73-82.

2. Oonmetta-Aree, Jirawan, et al. "Antimicrobial properties and action of galangal (Alpinia galanga Linn.) on Staphylococcus aureus." LWT-Food Science and Technology 39.10 (2006): 1214-1220.

Major Compound Details

Serial No.	Compound Name	Compound Percentage(%)
1	1, 8-Cineole	28.34

Minor Compound Details

Serial No.	Compound Name	Compound Percentage(%)
1	Beta-Pinene	4.97
2	Camphene	2.75
3	Alpha- Pinene	1.0
4	Alpha-Thujene	0.04
5	Tricyclene	0.05
6	Alpha-Phellandrene	Trace
7	Sabinene	0.67
8	Alpha-Fenchol	0.37
9	P-Cymene	0.47
10	Myrcene	0.40
11	(E)-Beta-Ocimene	0.03
12	Methyl Acetate	Trace
13	(E)-2-Hexenol	0.18
14	Linalool	0.15
15	(E)-2-Hexenal	0.12
16	Limonene	0.05
17	Hexanol	0.01
18	Gamma-Terpinene	0.08
19	Fenchone	0.07
20	Cis-Sabinene Hydrate	0.26
21	Cis-Linalool Oxide	0.17
22	Beta-Fenchol	0.04