Alpinia zerumbet (Zingiberaceae) is cultivated in several tropical areas. It has a high value all over the world as a spice in culinary preparations and for its medicinal properties. The composition of the essential oil obtained by simultaneous distillation-extraction (SDE) and hydrodistillation (HD) from fresh leaves of A. zerumbet was analyzed by GC-MS. In both samples the main constituents were terpinen-4-ol, 1,8-cinole, sabinene and λ-terpinene together with caryophyllene and caryophyllene oxide sesquiterpenes. However, individual percentage values of compounds varied between the methods. The components camphene (0.3 %), p-2-mentha-4(8)-diene (1.4 %) and trans-sabinene hydrate (1.0 %) were obtained only by SDE. Static-headspace (S-HS) was for the first time used to analyze the aroma from fresh leaves of A. zerumbet. Sabinene, 1,8 cineole and λ- terpinene were the main terpenes detected through S-HS. Flower oil was extracted by HD method, and the major components identified were 1,8 cineole (15.5 %), λ-terpinene (13.1 %) and terpinen-4- ol (42.3 %). There was a predominance of monoterpenes.
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Victório et al. (2009) studied this question.
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