Fourier Transform Infrared Spectroscopy combined with chemometrics for quality control of Curcuma aeruginosa rhizomes: An essential oil analysis

Abstract

Rhizome of Curcuma aeruginosa is a traditional herb utilized in many nations. The
compound content in C. aeruginosa rhizomes can vary depending on their geographical
origin. This study aims to determine the chemical fingerprints for quality control and
identify the active ingredients in C. aeruginosa essential oil (CAEO) based on multiple
geographic origins. Chemical fingerprints of CAEO from five different geographic origins
have been determined using Fourier Transform Infrared Spectroscopy (FTIR). Principal
component analysis and partial least squares discriminant analysis were utilized to
examine the chemical data of CAEO utilizing pattern recognition techniques. A total
of 52 fluctuating compounds were identified in gas chromatography‑mass spectra
instrumentation, and the highest essential oil result was the 1,8‑cineole compound
content. According to the results from the FTIR analysis, CAEO samples were
successfully grouped based on their geographical origins. The experimental results
showed that the wave numbers 1489.0715, 1475.3892, 1520.7538, and 1653.0743 per
cm were used as markers to identify compounds in the CAEO based on the differences
in the place of growth and quality control. This study showed that chemometric methods
combined with FTIR‑based fingerprinting could offer a dependable platform for verifying
quality control and authentication.
Key words: Curcuma aeruginosa, chemometric, essential oil, Fourier Transform Infrared
Spectroscopy, gas chromatography‑mass spectra