Drying temperature affects essential oil yield and composition of black cardamom (Amomum tsao-ko)

Black cardamom is the dried ripe fruit of Amomum tsao-ko Crevost et Lemaire, which is both a materia medica and an important spice widely appreciated in eastern and southeastern Asia. Metabolomics methods were applied here to study the composition and content of essential oils of black cardamom dried under various temperatures, 25 degrees C, 40 degrees C, 55 degrees C, 70 degrees C, 85 degrees C and 100 degrees C. Samples dried under 55 degrees C shared the highest oil yield, and treatment with higher temperatures (85 degrees C and 100 degrees C) resulted in low oil yielded. Multivariate analyses indicated that the content of compounds varied with different drying temperatures. High drying temperatures (85 degrees C and 100 degrees C) produced dried samples richer in monoterpene hydrocarbons, whereas lower temperatures yielded (E)-2 unsaturated aldehydes. Eucalyptol, the main constituent of this extract accumulated highly in 100 degrees C dried samples. The current study would aid researchers to set specific drying temperatures targeted to abtain pre-selected natural products.

Automated summary

Black cardamom is the dried ripe fruit of Amomum tsao-ko Crevost et Lemaire, functioning both as a materica medica and an important spice in eastern and southeastern Asia. Metabolomics methods were used to study the composition and content of essential oils in black cardamom dried under different temperatures, revealing variations in compounds depending on the drying temperature. High temperatures produced samples richer in monoterpene hydrocarbons, while lower temperatures resulted in (E)-2 unsaturated aldehydes.