Zedoary Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
Zedoary is a name for C. zedoaria herb and for the spice consisting of its dried and pulverized aromatic rhizome. C.
zedoaria is a perennial herb native to India; it is cultivated for edible purposes (rhizomes, leaves). Zedoary grows in tropical and
subtropical wet forest regions. The rhizome is large and tuberous with many branches. The leaf shoots are long and fragrant, reaching
1 m (3 ft) in height. The plant has thick, tuber-like rhizomes, sterile and flower-bearing branches, very large (edible) leaves, flowers
with a white calyx and trigonous capsules containing arillate seeds. The part used is the rhizomes (commercially available in disks
or long slices). Zedoary has a characteristic warm, camphoraceous odor and a warm, spicy, slightly bitter taste.
The essential oil is obtained by the steam distillation of the rhizomes in approximately 1% yields. The oil is a viscous, dark-green
to greenish-amber liquid with camphoraceous odor reminiscent of ginger.
Composition
The rhizomes contain starch granules (13%) not unlike those of ginger; a soft, pungent resin (3%); mucilage (9%);
bitter extractive; and a camphoraceous, volatile oil that may be obtained by distilling with water. Partially purified polysaccharide
fraction CZ-1-III from C. zedoaria has been claimed to decrease tumor size in mice and prevent chromosomal mutation.* Bioassaydirected
fractionation of an ethanol extract of C. zedoaria led to isolation of an active curcuminoid, identified as demethoxycurcumin.
Curcumin and bisdemethoxycurcumin were also obtained. Three additional novel compounds, 3,7-dimethylindan-5-carboxylic acid,
curcolonol and guaidiol, were also isolated from the ethanol extract.? The main constituents of the essential include cineol, sesquiterpenes
(~78%), d-α-pinene and camphor.
Zedoary Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
