EXTRACTIONOF

ESSENTIALOILS

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 ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS MY SPECIAL

THANKS OF GRATTITUDE TO MY TEACHER.
MRS CHARUSHILA NANHEY AS WELL AS
OUR PRINCIPAL MRS SHUBHANGI PAWAR
WHO GAVE ME THE GOLDEN OPPORTUNITY
TO DO THIS WONDERFUL PROJECT ON THE
TOPIC.
EXTRACTION OF ESSENTIAL OILS, WHICH
ALSO HELPED ME IN DOING A LOT OF
RESEARCH AND I CAME TO KNOW ABOUT
SO MANY NEW THINGS, I AM REALLY
THANKFUL TO THEM.
SECONDALY, I WOULD ALSO LIKE TO
THANK MY PARENTS AND FRIENDS WHO
HELPED ME A LOT IN FINALIZING THE
PROJECT WITHIN THE LIMITED TIME
FRAME.

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 CONTENTS

1. INTRODUCTION
2. EXPERIMENT
3. PROPERTIES OF CARDAMUN
OIL
4. PROPERTIES OF ANISEED OIL
5. PROPERTIES OF CARUM OIL

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INTRODUCTION
ESSENTIAL OILS
An essential oil is a concentrated hydrophobic liquid
containing volatile aroma compounds from plants.
Essential oils are also known as volatile oils,
ethereal oils, aetherolea, or simply as the oil of the
plant from which they were extracted, such as oil of
clove. An oil is "essential" in the sense that it
contains the "essence of" the plant's fragrance—the
characteristic fragrance of the plant from which it is
derived.[1] The term essential used here does not
mean indispensable as with the terms essential
amino acid or essential fatty acid which are so called
since they are nutritionally required by a given living
organism.
Essential oils are generally extracted by distillation,
often by using steam. Other processes include
expression, solvent extraction, absolute oil
extraction, resin tapping, and cold pressing. They are
used in perfumes, cosmetics, soaps and other
products, for flavoring food and drink, and for
adding scents to incense and household cleaning
products.

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History
Essential oils have been used medicinally throughout
history. Medical applications proposed by those who
sell medicinal oils range from skin treatments to
remedies for cancer and often are based solely on
historical accounts of use of essential oils for these
purposes. Claims for the efficacy of medical
treatments, and treatment of cancers in particular,
are now subject to regulation in most countries.
As the use of essential oils has declined in evidence-
based medicine, one must consult older textbooks
for much information on their use. Modern works
are less inclined to generalize; rather than refer to
"essential oils" as a class at all, they prefer to discuss
specific compounds, such as methyl salicylate, rather
than "oil of wintergreen".
Interest in essential oils has revived in recent
decades with the popularity of aromatherapy, a
branch of alternative medicine that claims that
essential oils and other aromatic compounds have
curative effects. Oils are volatilized or diluted in a
carrier oil and used in massage, diffused in the air by
a nebulizer, heated over a candle flame, or burned as
incense.

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The earliest recorded mention of the techniques and
methods used to produce essential oils is believed to
be that of Ibn al-Baitar (1188–1248), an Al-
Andalusian (Muslim-controlled Spain) physician,
pharmacist and chemist.

EXPERIMENT

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 Objective: To extract the essential oil present in
aniseed.
Apparatus: Distillation flask, steam generator, iron
stand, clamp and boss, tripod stand, water
condenser, wire gauze, separating funnel, conical
flask.
Chemical: Saunf
Procedure:
I. Set up the apparatus as shown in the figure.
II. Crush about 100g of saunf in a pestle and mortar
and transfer it into the distillation flask.
III. Add water in the flask enough to cover the
crushed snauf.
IV. Now, connect the outlet of a steam generator
with the long glass tube fitted in the flask.
V. Heat the distillation flask at a low flame and
passes the steam through it continuously.
VI. As the distillation proceeds, distillates collect in
conical flask. Disconnect the heat generator and
stop heating the distillation flask, when
sufficient distillates collect in the conical flask.
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VII. Transfer the distillate into a separating into a
separating funnel and remove the water layer.
Collect the oil into a clean test tube or 50ml
conical flask, when sufficient distillate collects
in conical flask.
VIII. Similarly, extract the oil from Cardamom and
Carom.

OBSERVATION:
Amount of saunf(Aniseed) taken= 100g
Weight of essential oil extracted= 1.25g
Colour of saunf oil= colourless
Odour of the saunf oil= saunf like smell

Some plants yield no oil on direct distillation. Their

oil either gets destroyed by the action of steam or the
amount obtained may be so small that it cannot be
recovered from large amount of distilled water. In
such cases, essential oil of the plant is extracted,

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with the help of some organic solvent. That is
crushed material is refluxed with organic solvent.
The organic solvent takes away the essential oil with
it. Solvent containing the essential oil is left as
residue. Commonly used solvents are petroleum
ether, benzene, alcohol, etc.

CARDAMOM OIL
Cardamom sometimes Cardamom or Cardamom, is a
spice made from the seeds of several plants in the genera
Elettaria and Amomum in the family Zingiberaceae.. They
are recognized by their small seed pods: triangular in
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cross-section and spindle-shaped, with a thin papery outer
shell and small black seeds; Elettaria pods are light green
and smaller, while Amomum pods are larger and dark
brown.
The German coffee planter Oscar Majus Kloeffer
introduced Indian cardamom to cultivation in Guatemala
before World War I; by 2000 that country had become the
biggest producer and exporter of cardamom in the world,
followed by India. Some other countries, such as Sri
Lanka, have also begun to cultivate it.
Cardamom is the world's third-most expensive spice,
surpassed in price per weight only by vanilla and saffron.
Uses
Both forms of cardamom are used as flavorings and
cooking spices in both food and drink, and as a
medicine. E. cardamomum (green cardamom) is
used as a spice, a masticatory, and in medicine; it is
also smoked.
Food and beverage
Besides use as flavourant and spice in foods,
cardamom-flavoured tea, also flavoured with
cinnamon, is consumed as a hot beverage in
Bangladesh, India, Nepal and Pakistan.

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Cardamom has a strong, unique taste, with an
intensely aromatic, resinous fragrance. Black
cardamom has a distinctly more smokey, though not
bitter, aroma, with a coolness some consider similar
to mint.
Green cardamom is one of the more expensive
spices by weight, but little is needed to impart
flavor. It is best stored in the pod as exposed or
ground seeds quickly lose their flavor. For recipes
requiring whole cardamom pods, a generally
accepted equivalent is 10 pods equals  1 1⁄2 teaspoons
of ground cardamom.
It is a common ingredient in Indian cooking. It is
also often used in baking in the Nordic countries, in
particular in Sweden and Finland, where it is used in
traditional treats such as the Scandinavian Jule bread
Julekake, the Swedish kardemummabullar sweet
bun, and Finnish sweet bread pulla. In the Middle
East, green cardamom powder is used as a spice for
sweet dishes, as well as traditional flavouring in
coffee and tea. Cardamom is used to a wide extent in
savoury dishes.
In Asia both types of cardamom are widely used in
both sweet and savory dishes, particularly in the
south. Both are frequent components in spice mixes,
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such as Indian and Nepali masalas and Thai curry
pastes. Green cardamom is often used in traditional
Indian sweets and in masala chai (spiced tea). Both
are also often used as a garnish in basmati rice and
other dishes. Individual seeds are sometimes chewed
and used in much the same way as chewing gum..
Composition
The content of essential oil in the seeds is strongly
dependent on storage conditions, but may be as high
as 8%. In the oil were found α-terpineol 45%,
myrcene 27%, limonene 8%, menthone 6%, β-
phellandrene 3%, 1,8-cineol 2%, sabinene 2% and
heptane 2%. Other sources report 1,8-cineol (20 to
50%), α-terpenylacetate (30%), sabinene, limonene
(2 to 14%), and borneol.
In the seeds of round cardamom from Java (A.
kepulaga), the content of essential oil is lower (2 to
4%), and the oil contains mainly 1,8 cineol (up to
70%) plus β-pinene (16%); furthermore, α-pinene, α-
terpineol and humulene were found.
World production
By the early 21st century, Guatemala had become
the largest producer of cardamom in the world, with
an average annual yield between 25,000 and 29,000
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tonnes. The plant was introduced there in 1914 by
Oscar Majus Kloeffer, a German coffee planter.[2][15]
India, formerly the largest producer, since 2000 has
been the second worldwide,[15] generating around
15,000 tonnes annually.[16]
Increased demand since the 1980s, principally from
China, for both A. villosum and A. tsao-ko, has been
met by farmers living at higher altitudes in localized
areas of China, Laos, and Vietnam, people typically
isolated from many other markets. They have
derived important revenue from cardamom
cultivation. Nepal was previously the world's largest
producer of large cardamom.

Aniseed essential oil

Anise (/ˈænɪs/;[3] Pimpinella anisum), also called

aniseed,[4] is a flowering plant in the family
Apiaceae native to the eastern Mediterranean region
and Southwest Asia.[5] Its flavor has similarities with
some other spices, such as star anise,[4] fennel, and
licorice.
Biology
Anise is an herbaceous annual plant growing to 3 ft
(0.9 m) or more tall. The leaves at the base of the
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plant are simple, 3⁄8–2 in (1–5 cm) long and
shallowly lobed, while leaves higher on the stems
are feathery pinnate, divided into numerous small
leaflets. The flowers are white, approximately 1⁄8
inch (3 mm) in diameter, produced in dense umbels.
Cultivation
Anise was first cultivated in Egypt and the Middle
East, but was brought to Europe for its medicinal
value.[7]
Anise plants grow best in light, fertile, well-drained
soil. The seeds should be planted as soon as the
ground warms up in spring. Because the plants have
a taproot, they do not transplant well after being
established, so they should be started either in their
final location or transplanted while the seedlings are
still small.[8]
Production
Western cuisines have long used anise to flavor
dishes, drinks, and candies. The word is used for
both the species of herb and its licorice-like flavor.
The most powerful flavor component of the essential
oil of anise, anethole, is found in both anise and an
unrelated spice indigenous to northern China[9]
called star anise (Illicium verum) widely used in
South Asian, Southeast Asian, and East Asian
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dishes. Star anise is considerably less expensive to
produce, and has gradually displaced P. anisum in
Western markets. While formerly produced in larger
quantities, by 1999 world production of the essential
oil of anise was only 8 tons, compared to 400 tons of
star anise.[10]
Composition
As with all spices, the composition of anise varies
considerably with origin and cultivation method.
These are typical values for the main constituents.[11]
Moisture: 9–13%
Protein: 18%
Fatty oil: 8–23%
Essential oil: 2–7%
Starch: 5%
N-free extract: 22–28%
Crude fibre: 12–25%
Essential oil
Anise essential oil can be obtained from the fruits by
either steam distillation or extraction using
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supercritical carbon dioxide. Regardless of the
method of isolation the main component of the oil is
anethole (80–90%), with minor components
including 4-Anisaldehyde, estragole and
pseudoisoeugenyl-2-methylbutyrates, amongst
others.[14]
Uses
Herbal medicine
The main use of anise in traditional European herbal
medicine was for its carminative effect (reducing
flatulence),[4] as noted by John Gerard in his Great
Herball, an early encyclopedia of herbal medicine:
The seed wasteth and consumeth winde, and is good
against belchings and upbraidings of the stomacke,
alaieth gripings of the belly, provoketh urine gently,
maketh abundance of milke, and stirreth up bodily
lust: it staieth the laske (diarrhea), and also the white
flux (leukorrhea) in women.[17]
Anise has also been thought a treatment for
menstrual cramps[18] and colic.[7]
In the 1860s, American Civil War nurse Maureen
Hellstrom used anise seeds as an early form of
antiseptic. This method was later found to have

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caused high levels of toxicity in the blood and was
discontinued shortly thereafter.[

Carum essential oil

Caraway, also known as meridian fennel,[1] and

Persian cumin,[1] (Carum carvi) is a biennial plant
in the family Apiaceae,[2] native to western Asia,
Europe, and North Africa.[3][3][4][5][6]
The plant is similar in appearance to other members
of the carrot family, with finely divided, feathery
leaves with thread-like divisions, growing on 20–
30 cm (7.9–11.8 in) stems. The main flower stem is
40–60 cm (16–24 in) tall, with small white or pink
flowers in umbels. Caraway fruits (erroneously
called seeds) are crescent-shaped achenes, around
2 mm (0.08 in) long, with five pale ridges.
Names and history
The etymology of caraway is complex and poorly
understood.
Caraway has been called by many names in different
regions, with names deriving from the Latin
cuminum (cumin), the Greek karon (again, cumin),
which was adapted into Latin as carum (now
meaning caraway), and the Sanskrit karavi,
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sometimes translated as "caraway", but other times
understood to mean "fennel".[7]
English use of the term caraway dates back to at
least 1440,[8] and is considered by Skeat to be of
Arabic origin, though Katzer believes the Arabic al-
karawya (cf. Spanish alcaravea) to be derived from
the Latin carum.[7]
Uses
The fruits, usually used whole, have a pungent,
anise-like flavor and aroma that comes from
essential oils, mostly carvone, limonene,[9] and
anethole.[10] Caraway is used as a spice in breads,
especially rye bread.
Caraway is also used in desserts, liquors, casseroles,
and other foods. It is also found in European cuisine.
For example, it is used in caraway seed cake, and it
is frequently added to sauerkraut.[11][12][13][14][15] The
roots may be cooked as a vegetable like parsnips or
carrots. Additionally, the leaves are sometimes
consumed as herbs, either raw, dried, or cooked,
similar to parsley.[3]
In Serbia, caraway is commonly sprinkled over
home-made salty scones (pogačice s kimom). It is
also used to add flavor to cheeses such as bondost,

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pultost, havarti and Tilsit cheese. Akvavit and
several liqueurs are made with caraway.
In Middle Eastern cuisine, caraway pudding is a
popular dessert during Ramadan. Caraway is also
added to flavor harissa, a Tunisian chili pepper
paste. It is typically made and served in the Levant
area in winter and on the occasion of having a new
baby. In Aleppian, Syrian cuisine it is used to make
the sweet scones named keleacha.
Caraway fruit oil is also used as a fragrance
component in soaps, lotions, and perfumes. Caraway
is also used as a breath freshener, and it has a long
tradition of use in folk medicine.
Cultivation
Caraway is distributed throughout practically all of
Europe except the Mediterranean region; it is widely
established as a cultivated plant. All other European
species of Carum generally have smaller fruits;
some grow on rocks in the mountains, chiefly in the
Balkans, Italian Alps and Apennines. However the
only one that is cultivated is Carum Carvi, its fruits
being used in many ways in cooking and its essential
oils in the preparation of certain medicines and
liqueurs.[16]

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The plant prefers warm, sunny locations and well-
drained soil rich in organic matter. In warmer
regions, it is planted in the winter as an annual. In
temperate climates, it is planted as a summer annual
or biennial. However, a polyploid variant (with four
haploid sets=4n) of this plant was found to be
perennial.
Finland supplies about 28% (2011) of the world's
caraway production.[17] Caraway cultivation is well
suited to the Finnish climate and latitudes, which
ensure long hours of sunlight in the summer. This
results in fruits that contain higher levels of essential
oils than those produced in other main growing areas
which include Canada, the Netherlands, Egypt, and
central Europe.

BIBLOGRAPHY
I. APC CHEMISTRY LABORATORY
MANUAL.
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 II.www.google.com
III. https://en.wikipedia.org/

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