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World Journal of Agricultural Research. 2021, 9(1), 1-8
DOI: 10.12691/WJAR-9-1-1
Original Research

Selection of Superior Quality Cymbopogon nardus (L.) Rendle (Poaceae) Populations by Means of Quantity and Quality of Essential Oils

De Silva G.B.V.U.1, Dharmadasa R.M.1, , Senanayake R.A.S.P.2 and Lintha A.1

1Industrial Technology Institute, Colombo-07, Sri Lanka

2Department of Plant and Molecular Biology, Faculty of Science, University of Kelaniya, Dalugama, Sri Lanka

Pub. Date: November 01, 2020
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Cite this paper

De Silva G.B.V.U., Dharmadasa R.M., Senanayake R.A.S.P. and Lintha A.. Selection of Superior Quality Cymbopogon nardus (L.) Rendle (Poaceae) Populations by Means of Quantity and Quality of Essential Oils. World Journal of Agricultural Research. 2021; 9(1):1-8. doi: 10.12691/WJAR-9-1-1

Abstract

The main aim of the research was to evaluate essential oil content and composition of four different population samples (P1 - P4) of Cymbopogon nardus (L.) Rendle for the superior quality production of essential oil. The essential oil content and composition of different parts of C. nardus populations were determined using steam distillation in Clevenger type apparatus and GC-MS respectively. Findings revealed that essential oil content was significantly higher in leaves of all four populations of C. nardus followed by sheath, flowers and roots. Populations P-3 & P-4 demonstrated higher oil content compared to the four populations tested. The major compounds present in the leaf oil were geraniol, DL - limonene, citronellal, β - citronellol and geranyl acetate were common to all the four populations tested. Moreover, geraniol content was varied from 16%-58% and the highest geraniol content was recorded in the leaf oil of population P-4 (58.87%). Therefore, populations P-3 and P-4 with their greater oil contents and superior oil composition can be recommended for commercial cultivation to rejuvenate essential oil industry.

Keywords

Cymbopogon nardus, essential oil, citronella, Poaceae, geranial, citronellal

Copyright

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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