6533b836fe1ef96bd12a134f

RESEARCH PRODUCT

Ginger and Turmeric Essential Oils for Weed Control and Food Crop Protection

María Dolores IbáñezMaría Amparo Blázquez

subject

weed controlgingerPlant Sciencephytotoxicity01 natural sciencesArticlelaw.inventionHypocotyl0404 agricultural biotechnologylawRadiclegas chromatography–mass spectrometryessential oilsEcology Evolution Behavior and SystematicsEssential oilEcologybiology010401 analytical chemistryfungiturmericBotanyfood and beverages04 agricultural and veterinary sciencesLolium multiflorumfood cropsbiology.organism_classification040401 food science0104 chemical sciencesHorticultureSeedlingGerminationQK1-989PhytotoxicityBioherbicide

description

Ginger and turmeric are two food ingredients that are in high demand due to their flavor and positive effects on health. The biological properties of these spices are closely related to the aromatic compounds they contain. The chemical compositions of their essential oils and their in vitro phytotoxic activity against weeds (Portulaca oleracea, Lolium multiflorum, Echinochloa crus-galli, Cortaderia selloana, and Nicotiana glauca) and food crops (tomato, cucumber, and rice) were studied. Forty-one compounds, accounting for a relative peak area of 87.7% and 94.6% of turmeric and ginger essential oils, respectively, were identified by Gas Chromatography&ndash

yearjournalcountryeditionlanguage
2019-03-10Plants
10.3390/plants8030059http://www.mdpi.com/2223-7747/8/3/59