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Chemical composition of essential oil of four flavouring plants used by the tribal people of Bandarban hill district in Bangladesh

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Author(s): Mohammed MOHIUDDIN | Mohammed Jasimuddin CHOWDHURY | M. Khairul ALAM | Mohammad Kamal HOSSAIN

Journal: International Journal of Medicinal and Aromatic Plants
ISSN 2249-4340

Volume: 2;
Issue: 1;
Start page: 106;
Date: 2012;
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Keywords: Chemical composition | Essential oil | Flavoring plants | tribal | Bandarban

ABSTRACT
Choto oinchin (Elsholtzia incisa Benth), boro oinchin (Plectranthus incanus Link), jhum bahor pata (Sesali daucifolium W & A) and jhongaju (Ocimum basilicum var. purpurascens) are flavouring plant species widely grown in jhum by the tribal people of the Bandarban Hill District. Essential oil composition of these four species was analyzed by GC-MS analysis methods. Results showed that Sesali daucifolium contains 73 compounds of which dihydrocoumarin, 5,7, 8-trimethyl was the highest (27.51%), followed by d-camphene (19.83%), terpinolene (13.70%), and -mycrene (6.52%). Plectranthus incanus contains 67 chemicals and copane is the major component (21.47%), followed by pipertone oxide (21.18 %), fenchone (12.19%), 2-carane (6.30%). Essential oil of aerial parts of Elsholtzia incisa contains 47 compounds and the main component was phenol 2,3,5,6-teramethyl/ druenol (33.44%), followed by terpinolene (19.57%), O-cymene (9.74%), Z-ocimene (7.32%), Z-carene (5.10%), 4-Terpineol (2.89%), β-myreene (2.52%), L-phellandrene (2.50%), cis–Sabinenehydrate (2.09%) and caryophyllene (1.87%). Essential oil of aerial parts of Ocimum basilicum var. purpurascens contains 58 components and main component was methyl cinnamate 59.62 % followed by linalool (16.40%), tau-cadinol (4.37%), -bergamotene (3.03 %), -muurolene (2.06%), sulfone- methyl styryl (1.68 %), and methyl chavicol (1.55%). Essential oil of Ocimum basilicum var. purpurascens contains highest percentage of methyl cinnamate, 59.62% in leaves and 64.34% in inflorescence.
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