Potential Nutritional and Functional Compounds in Underutilised Parts ofBlack Ginger (Kaempferia parviflora Wall ex Baker) Revealed byPhytochemical Profiling Using GC-MS

Introduction/Objective: Kaempferia parviflora Wall. ex Baker, commonly known as Thai ginseng or black ginger, is traditionally consumed in Southeast Asia for its healthpromoting properties. However, research on black ginger has predominantly focused on its rhizomes, with limited studies on the leaves and roots. Hence, this study aimed to compare the phytochemical profiles of the underutilized parts (leaves and roots) using tentative compound identification by GC-MS spectral matching. Methods: Ethanol extracts of dried leaf and root powders were analyzed using GC-MS. The relative chromatographic peak areas were used for comparative profiling between plant parts, and a literature review was conducted to examine reported bioactivities of the tentatively identified constituents. Results: Tentatively identified sesquiterpenes such as α-bergamotene and caryophyllene were detected, along with aromatic compounds including benzofuran derivatives. The chromatogram of root extract was characterized by a predominant benzopyran-related compound, which could form the structural backbone of flavonoids. In addition, minor sesquiterpenoid constituents such as caryophyllene oxide were also tentatively identified. Discussion: These findings highlight the rich and diverse phytochemical content of K. parviflora leaves and roots, supporting their potential use as sources of bioactive ingredients in functional foods and nutraceuticals. However, given the thermal nature of GC-MS analysis and the tentative nature of spectral matching, some compounds may represent transformation products and require further structural confirmation. Conclusion: The detection of terpenoids and benzopyran-related compounds suggests that the underutilized leaves and roots of K. parviflora may serve as potential sources of bioactive ingredients. The detection of benzopyran-related compounds suggests the possible presence of flavonoids. Further investigations are warranted for comprehensive compound validation, and targeted bioactivity studies are necessary to substantiate their incorporation into functional food formulations.