Aromatic Potential of Myrtaceae Plants on Ex-Situ Conservation at Bogor Botanical Gardens

Some species of the family Myrtaceae has been used in human life, among which are the ingredient spices, herbs, medicines, and others. Observations of the species in the family Jambu-jambuan (Myrtaceae) in Bogor Botanical Gardens potential as aromatic plants has been done. Based on observations and literature studies obtained at the Bogor Botanical Gardens that are at least 6 species potentially as aromatic plants, namely Backhousia citriodora F. Muell (lemon myrtle), Pimenta dioica (L.) Merr. (allspice), Syzygium polyanthum (Wight) Walpers (salam, bay leaves), Syzygium aromaticum (L.) Merrill & Perry (clove), Melaleuca cajuputi Powell (cajuput) and Syzygium sp. Five first-mentioned species are known contain essential oils, but the species Syzygium sp. volatile content is not yet known. Lemon myrtle contains at least two types of essential oils, each providing aroma and taste good, ie citral and citronellal. All spice is an aromatic stimulant and carminative for digestive trac which the main constituent of all spice is essential oil and the phenol eugenol. In the dry leaves of salam or bay leaves are about 0.17 persen essential oil, the main component is eugenol and methyl kavikol (methyl chavicol). Besides containing essential oils, cloves also contain a chemical compound called eugenol, oleanolat acid, acid galotanat, fenilin, karyofilin, resins and gums. The leaves of cajuput contain volatile oil, made from sineol 50-65 persen, alpha-terpineol, valeraldehida and benzaldehyde. The content of essential oil Syzygium sp. not yet known. Therefore further research needs to be done on Syzygium sp. Proceedings of the International Seminar on Spices, Medicinal and Aromatic Plants (SMAPs). Hal. 210-215 ISBN 978-602-1520-68-0