Correlation Analysis of Compounds in Essential Oil of Amomum tsaoko Seed and Fruit Morphological Characteristics, Geographical Conditions, Locality of Growth

Abstract

Amomum tsaoko is a perennial herb belonging to Zingiberaceae. Its dried ripe fruit is an important food additive, spice and materia medicai in Southeast Asia. For hundreds of years of cultivation, morphological variations have existed. The essential oil is one of the major active products of the A. tsaoko fruit and seed. In this study, we collected 12 populations in Yunnan province, and the correlation analysis of compounds was focused on the essential oil of A. tsaoko seed and its fruit morphological characteristics, geographical conditions, and locality of growth. The results showed that the difference in morphological characteristics between populations is greater than the difference within the population. High altitude areas are beneficial for biomass accumulation. Another interesting finding is that selecting specific functional or odor type materials could reference the morphologies of A. tsaoko fruit and seed. Furthermore, the qualitative and quantitative analysis of compounds in essential oil could be used to distinguish the producing area of the A. tsaoko fruit. These results are crucial in realizing the determination of botanical origin and evaluating the quality of A. tsaoko fruit. Meanwhile, it makes clear that various other studies on this plant deserve more attention.

A rapid method for identification of Lanxangia tsaoko origin and fruit shape: FT‐NIR combined with chemometrics and image recognition

“…The classification results of origin are better than those of fruit shape, which is a consistent classification trend for almost all classifiers. A previous result showed that morphological characteristics of fruit shape and seeds correlated with chemical diversity in L. tsaoko essential oil, in contrast to origin differences, which were important factors influencing the compositional characteristics in L. tsaoko essential oil (Li et al, 2021), in agreement with the results of the present study.…”

“…Normally, when after planting 3 years L. tsaoko begins to bear fruit, it also can be harvested for about 20 years. Therefore, it has become a precious commercial crop in the remote mountainous areas of Yunnan province and an important way to fight poverty in Yunnan province (Li et al., 2021). For L. tsaoko , the differences among populations are greater than the differences within populations, as well as the differences in altitude similarly influence its quality; the higher the altitude, the more beneficial the biomass accumulation is (Li et al., 2021).…”

“…Therefore, it has become a precious commercial crop in the remote mountainous areas of Yunnan province and an important way to fight poverty in Yunnan province (Li et al., 2021). For L. tsaoko , the differences among populations are greater than the differences within populations, as well as the differences in altitude similarly influence its quality; the higher the altitude, the more beneficial the biomass accumulation is (Li et al., 2021). In addition, Yunnan province has unique geographical characteristics, resulting in chemical differences among different producing areas, such as Nujiang, Honghe, and Wenshan prefectures (Li et al., 2021).…”

Amomum tsao-ko essential oil, a novel anti-COVID-19 Omicron spike protein natural products: A computational study

“…In a hot pot, a typical Chinese dish, A. tsao-ko is an indispensable condiment ( Jia et al, 2020 ). It is recorded in the compendium of Materia Medica that A. tsao-ko tastes spicy, warm and belongs to the spleen and stomach meridian ( Li et al, 2021 , Shi et al, 2021 , Wei et al, 2021 ). A large number of previous studies have shown that A. tsao-ko has multiple pharmacological effects such as sedative, antibacterial and immunity enhancement, and its active substance is mainly volatile essential oil ( Qin et al, 2021 , Liu et al, 2021 , Sabulal and Baby, 2021 ).…”

Insight into the phytochemical profile and antimicrobial activities of Amomum subulatum and Amomum xanthioides: an in vitro and in silico study

“…The investigation of alcoholic extracts of some Amomum species revealed the presence of various phytoconstituents, including flavonoids, carbohydrates, anthocyanin, tannins, phenols, alkaloids, and steroids (Konappa et al, 2020). Li et al reported that Amomum tsao-ko is rich in a variety of chemical components of proteins, phenolic compounds, tannins, organic acids, saponins, flavonoids, anthraquinone, coumarin, lactones, steroids, terpenoids, volatile oil, anthocyanins, and so on (Li et al, 2021). As tannin, a wide group of water-soluble polyphenolics, and alkaloid possess anti-nutritional and anti-feed properties (Mueller-Harvey, 2006;Itkin et al, 2013), low availability of these compounds indicated high tissue quality of both Amomum species.…”