Phytochemical characteristics of white turmeric rhizome (Curcuma zedoaria (Berg.) Roscoe) essential oil from Lembang, West Java, Indonesia
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Abstract
White turmeric (Curcuma zedoaria) rhizome is widely used as a cooking and medicinal ingredient. It is important to determine the essential oil standard that is abundant in white turmeric to prevent adulteration. The results showed that the yield concentration of essential oil from C. zedoaria was 0.66% v/w with the following characteristics: brownies colour, spicy taste, as well as sharp and specific aroma. The phytochemical screening result indicated that the essential oil contained alkaloid, flavonoid, triterpenoid, sesquiterpenoid, and quinone. Other phytochemical characteristics included specific gravity value, optical rotation, refractive index, and sapofinication value which were 0.989 g/cm3, (+)15.19, 1.501, and 28.05 respectively. C.zedoaria essential oil was soluble in 80% and 90% ethanol but not soluble in 50%, 60%, and 70% ethanol. Using GC-MS, twenty-one compounds were identified in the essential oil, of which camphor was the marker compound
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