Table 1.
GC–MS characterization and quantification of black cardamom essential oil (BCEO)
| Peak no. | Retention time | Bioactive compounds | Composition (%) |
|---|---|---|---|
| 1 | 10.056 | Limonene | 1.02 |
| 2 | 10.258 | α-Pinene | 3.41 |
| 3 | 10.606 | Linalool acetate | 1.23 |
| 4 | 11.378 | α-Terpinyl acetate | 12.25 |
| 5 | 12.448 | Hexadecanol acetate | 1.13 |
| 6 | 12.763 | Sabinene | 5.96 |
| 7 | 13.000 | Methyl linoleate | 3.11 |
| 8 | 13.373 | b-Pinene | 2.82 |
| 9 | 14.341 | α-Terpineol | 2.85 |
| 10 | 14.850 | n-Hexadecanoic acid | 2.74 |
| 11 | 14.956 | Nerolidol | 6.03 |
| 12 | 15.282 | g-Terpinene | 4.30 |
| 13 | 15.590 | Fatty acids (C18) | 2.81 |
| 14 | 16.027 | 1,8-Cineole | 44.24 |
| 15 | 16.146 | Fatty acids (C18) | 2.25 |
| 16 | 17.212 | Long chain hydrocarbons | 1.24 |
| 17 | 19.454 | Long chain hydrocarbons | 1.08 |
% = Relative percentage, individual component computed from the peak area of the chromatogram