<i>Zanthoxylum</i> spp.: A new potential sources of essential oil for the perfumery and pharmaceutical industries in Thailand

Sriwichai, Trid; Suksathan, Ratchuporn; Charoenlertthanakit, Nadchawan; Sommano, Sarana Rose

doi:10.5958/0975-6892.2019.00009.1

Cited by 9 publications

(9 citation statements)

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“…A principal component analysis (PCA) was used to identify the main sources of systematic variation in the chemical compounds data using XLstat software version 2016 [ 5 ]. The amount of each volatiles was combined according to their descriptors as described in Sriwichai et al [ 6 ] which then was used to explicate the odor profile of the essential oil. Heatmap was generated with Biovinci software (BioTuring Inc., San Diego, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

“…Previous studies described that Z . myriacanthum essential oil gives a unique citrus top-note followed by a woody and spice aromatic profile [ 4 , 5 , 6 ]. The analysis of the volatile compositions of Z .…”

Section: Introductionmentioning

confidence: 99%

“…The analysis of the volatile compositions of Z . myriacanthum has illustrated that the main compounds are comprised of sabinene, terpinene-4-ol, and L-limonene [ 5 , 6 ]. Moreover, essential oils of plants in this genus also possess biological activities such as antimicrobial properties [ 7 ] antioxidant activity [ 8 ] and anti-inflammatory [ 9 ] thereby are used for medicinal purposes.…”

Section: Introductionmentioning

confidence: 99%

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Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Sriwichai

Wisetkomolmat

Pusadee

et al. 2021

Plants

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The aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available Zanthoxylum spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as Z. armatum while MKO and MK were identified as Z. rhetsa and Z. myriacanthum. Genetic sequencing distributed these species into three groups accordingly to their confirmed species. Essential oil of the dried fruits from these samples was extracted and analyzed for their chemical and physical properties. Cluster analysis of their volatile compositions separated MKO and MK apart from HJ with L-limonene, terpinen-4-ol, β-phellandrene, and β-philandrene. By using odor attributes, the essential oil of MKO and MK were closely related possessing fruity, woody, and citrus aromas, while the HJ was distinctive. Overall, the phenotypic characteristic can be used to elucidate the species among makhwaen fruits of different sources. The volatile profiling was nonetheless dependent on the genotypes but makwoung and makhwaen showed similar profiles.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Sriwichai

Wisetkomolmat

Pusadee

et al. 2021

Plants

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“…Commonly known as makhwaen or makhan, Z. myriacanthum are grown extensively in many areas in the North of Thailand viz., Pong district of Payao, Song Khwae district of Nan and in many high-altitude areas of Chiang Mai [5]. Previous studies described that Z. myriacanthum essential oil gives unique citrus top-note followed by woody and spice aromatic profile [5,6]. Thus, there has been demand of high-quality raw material for essential oil from food and perfumery industries.…”

Section: Introductionmentioning

confidence: 99%

Effect of Genotypic and Phenotypic Variations on Essential Oil Aromatic Profiles of Makwhaen Fruits

Sriwichai¹,

Phusadee²,

Wisetkomolmat³

et al. 2020

Preprint

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In order to obtain makhwean (MK) fruit essential oil of constant aromatic profile during raw material sourcing, evaluation of relationship between genotype, phenotype and chemical profiles are necessary. Three specimens of the MK (MK1-3) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices known locally as mamaad (MM) and makwoung (MKO), respectively. MM was taxonomical confirmed as Z. armatum based on plant structure and leaf characteristic (Odd-pinnately compound leaf). MKO and MK were identified as Z. rhetsa and Z. myriacanthum using number of petals and anthers. Genetic sequencing by Internal Transcribed Spacer (ITS) sequence and Random Amplified Polymorphic DNA moreover, divided these Zanthoxylum spps. into three groups accordingly to their species viz., MM, MKO and MK. Essential oil of the dried fruits from these samples was extracted and analysed for physical and chemical profiles. Cluster analysis (PCA-biplot) of volatile compositions was able to separate 1) MK1 and MK3 with limonene as leading component, 2) MK2 and MKO related with sabinene and β-philandrene, 3) MM with linalool. By using odour attribute representatives, the essential oil of MKO and MK1-3 were closely related possessing fruity, woody and citrus aromas, while the MM was sweet/ floral. In summary for MK raw material sourcing, plant genotyping played the most important role to odour characteristics than growing locations, thus plant species confirmation should be first considered.

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“…myriacanthum is locally known in Northern Thai as makhwaen and its fruits yield essential oils as high as 4% dry weight [5,6]. The essential oils are used as ingredients in food flavouring, traditional medicine and pharmaceuticals, and has recently gained commercial attention, particularly in the fragrance industry [4][5][6][7]. The major volatile component of makhwaen essential oil is L-limonene, comprising as high as~60% [8,9].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

et al. 2019

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Harvesting makhwaen (Zanthoxylum myriacanthum Wall. ex Hook. f) fruits at the appropriate maturity is the key to ensure that the essential oil quality meets the need of consumers. In common practice, the fruits are usually harvested when their pericarps start to open and fruits are greenish-red in colour depending on the judgment of the farmers. This leads to inconsistencies in the essential oil quality. This research aims at characterising the aromatic profiles of makhwaen essential oil thereby for consumers to choose the quality that best fits their need and eventually identify the optimum harvesting index of the fruits. The effects of maturity states viz. 15, 36, 45 and 60 (MK15-60) days after fruiting on chemical and sensorial quality of the essential oil was evaluated. Fruit sizes ranged from ~3.3–3.7 mm and fruits appeared to dry initially when they reached 45 days. Essential oils were extracted from these fruits after they had been oven dried (60 °C) to the same moisture content, about 10%. The chemical profiles of the essential oil were different. L-limonene and sabinene were evaluated as key components for good quality essential oil and they were found to be higher in MK45 and MK60 (max = 139.04 µg·mL−1 and max = 146.27 respectively). NIR spectral patterns of pure extracted oil for every different harvesting time (of every different harvesting time of MK60 and MK36) were similar. Sensorial descriptive analysis by semi-trained panellists defined six terms for characteristics (woody, citrus, herb, sweet, pine and spice). The panels provided the highest rating score (15 numeric scale) of citrus and pine scents at MK45, while sweet and woody aromas were the highest at MK15. The spice scent was maximum when the fruits were harvested at 36 days after fruiting. From this study we suggest that the optimum harvesting index for the distinctive aroma of essential oil ought to be at late harvesting (45–60 days after fruiting). The findings contribute to our understanding of the harvesting maturity, which can also provide significant benefit for the perfumery industry, i.e., the optimum harvesting stage that imparts the essential oil with highest quality.

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Zanthoxylum spp.: A new potential sources of essential oil for the perfumery and pharmaceutical industries in Thailand

Cited by 9 publications

References 0 publications

Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

Effect of Genotypic and Phenotypic Variations on Essential Oil Aromatic Profiles of Makwhaen Fruits

Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

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