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An experiment was undertaken to analyze the chemical profile of essential oil and the antioxidant potential of four spices belonging to the Zingiberaceae family such as Zingiber officinale Roscoe, Zingiber wightianum Thwaites, Kaempferia parviflora Wall.ex Baker and Curcuma amada Roxb.The essential oil was collected from the rhizomes through hydrodistillation using a Clevenger-type apparatus.The essential oil underwent analysis using gas chromatography-mass spectrometry (GC-MS).The findings unveiled 77 compounds across all species, with terpenoids being the predominant class (51.40%), particularly sesquiterpenes, followed by monoterpenes (28.03%).Each species exhibited a unique chemical profile, with Z. officinale containing 28 compounds, Z. wightianum with 21 compounds, K. parviflora with 24 compounds, and C. amada with 35 compounds.Linalool and -terpineol were identified as common compounds among all four species.However, 11 metabolites in Z. officinale, 17 compounds in C. amada, 14 in Z. wightianum, and 15 in K. parviflora were specific to the respective species.Furthermore, the DPPH assay demonstrated significant antioxidant activity, with K. parviflora exhibiting the highest activity at 81.15%, followed closely by C. amada (80.03%),Z. wightianum (73.11%), and Z. officinale (70.28%).This species-specific exploration offers scope to the breeders to uncover unique chemical profiles, enabling industries to craft novel products with enriched flavors, therapeutic advantages, and market allure, fueling innovation and competitiveness in the food, pharmaceuticals, and perfumery sectors.
Vaishnavi et al. (Mon,) studied this question.