Chemistry Project

File

Topic-

TO EXTRACT ESSENTIAL OILS PRESENT IN

SOUNF(ANISEED),AJWAIN(CAROM) AND

ELAICHI(CARDAMOM)”

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Submitted by Submitted to

Mr.Arvind Pareek

XII A

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Acknowledgement

I wish to express my deep gratitude and sincere

thanks to the principal Mrs. J.Sen Mam, Tagore

Public School, Jaipur for her encouragement and for

all the facilities that she provided in this project

work. I sincerely appreciate this magnanimity by

taking me into her fold for which I shall herein

indebted to her. I extent my hearty thanks to

Mr. Arvind Pareek sir, Chemistry teacher, who

guided me to the successful completion of this

project . I take this opportunity to express my deep

sense of gratitude for his invaluable guidance,

attitude and immense motivation, which has

sustained my efforts at all stage of this project work

Submitted by

Rahul Dugar

XII A

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Certificate This is to certify that Rahul Dugar has satisfactorily

completed the project in chemistry on “TO EXTRACT

ESSENTIAL OILS PRESENT IN SOUNF(ANISEED),AJWAIN(CAROM)

AND ELAICHI(CARDAMOM)” prescribed by the AISSCE

course in the school in the year 2013-14. I have examined

the project and hereby accord by my approval of it. As a

study carried out and presented in the manner required

for its acceptance. This doesn’t necessarily endorse or

accept every statement made, opinion expressed or

conclusion drawn. It only signifies the acceptance of the

project for which it is submitted.

Mrs. J.Sen Mr. Arvind Pareek

(Principal) (Head of Chemistry Dept.)

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CONTENTS

S.NO CONTENTS PAGE NO.

1 INTRODUCTION

2 EXPERIMENT

3 THEORY

4

PROCEDURE AND

REQUIREMENTS

5 OBSERVATION

6

CONCLUSION AND PRECAUTIONS

7 BIBLIOGRAPHY

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INTRODUCTION

We are all familiar with the pleasant odours coming out from

flowers, spices and many trees. The essence or aromas of plants are due

to volatile oils present in them. These smelling volatile oils present in

plants are called essential oils. Cinnamon, clove, cumin, eucalyptus,

garlic, jasmine, peppermint, rose, sandalwood, spearmint, thyme,

wintergreen are a few familiar examples of valuable essential oils. The

term “essential oils” literally means “oils derived from the essence” of

plants. Essential oils are mainly used for their pleasant odours and

flavors in perfumes and as flavoring agents in foods. Some are used in

medicines (e.g., camphor, wintergreen, eucalyptus) others as insect

repellants (e.g., citronella).

Chemically essential oils are composed of complex mixtures

of ester, alcohols, phenols, aldehydes, ketones and hydrocarbons. They are

essentially non-polar compounds and are thus soluble in non-polar solvents

such as petroleum ether, benzene etc. Essential oils may occur in all parts of the

plant, but they are often concentrated in the seeds or flowers. They are

obtained from the plants by the process of steam distillation and extraction. The

technique of steam distillation permits the separation of volatile components

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from non-volatile materials without raising the temperature of the distillation

above 100° C. Thus steam distillation reduces the risk of decomposition

of essential oils.

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Experiment To extract essential oil present in

Saunf (aniseed)

Ajwain(carom)

Elaichi(cardamom)

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Aniseed Essential oil

Aniseed, on steam distillation, yields an essential oil, known as `Oil of

Aniseed`, which has now replaced the fruits for medicinal and flavoring

purposes. Aniseed oil is a colorless or pale-yellow liquid having the

characteristic odour and taste of the fruit. The yield of oil generally

varies from 1.9 to 3.1 per cent. Higher values up to 6 per cent have been

reported from Syrian aniseed. Crushing of fruits prior to distillation

gives better yields of oil. The material should be distilled soon after the

crushing to prevent any loss of oil due to evaporation.

Aniseed oil is a highly refractive liquid, which solidifies on

cooling. The congealing point depends much on the anethole content

and is a valuable criterion for evaluating the oil. Exposure of the oil to air

causes polymerization, and some oxidation also takes place with the

formation of anisaldehyde and anisic acid. The chief constituent of

aniseed oil is anethole, which is present to the extent of 80 to 90 per cent

and is mainly responsible for the characteristic flavor of the oil. The oil

also contains methyl chavicol , p-methoxyphenyl acetone, and small

amount of terpenes and sulfur containing compounds of disagreeable

odour.

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USES OF ANISEED OIL:-

Ø In aromatherapy, aniseed essential oil is used to treat colds and flu.

Ø Aniseed oil can be made into a liquid scent and is used for both

hunting and fishing. It is put on fishing lures to attract fish.

Ø Anethole, the principal component of anise oil, is a precursor that can

eventually produce 2,5-dimethoxybenzaldehyde which is can be used in

the clandestine synthesis of psychedelic drugs such as 2C-B, 2C-I and

DOB.

Ø Oil of aniseed is also reported to be used as an aromatic carminative to

relieve flatulence, and as an ingredient of cough lozenges in combination

with liquorice.

Ø Essential oil is also used externally as an insecticide against small

insects such as head lice, mites and vermin. It also has fungicidal

properties.

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Carom essential oil:

Carom seeds are also known as ajwain , Thymol seeds, Onum ,

Ajma , Ajmodika and bishops weed. They are the tiny, cute, delicate and

oval shaped herbs with a penetrating fragrance. Carom seed belongs to

the family of cumin and parsley. These seeds have been used since years

as they consists number of medical properties. Because of their strong

aroma, carom seeds are highly used for the Indian culinary.

Carom seeds are sharp and hot with the burning taste, that’s why

few seeds are enough to bring the flavor in any Indian recipe. Carom

seeds can be whole or powdered one. It is always advisable to buy whole

carom seeds as they can be easily turned into powder form just by

grinding them in a smooth powder.

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USES OF CAROM SEEDS:-

These seeds are used for the tempering or tadka’s in the dishes.

Ajwain has strong, dominant and distinctive taste and flavor, that’s why

few seeds are enough to bring exotic fragrance to the vegetarian and

non-veg food.

Ajwain can be used for making pickles as well.

The aroma and unique taste of ajwain is used for making various types

of roti’s, parathas, thepla’s and so on.

They are specially used in different types of meat, snack recipes and dal

recipes to enhance the flavor.

Soups, stocks and stews can be flavored with few seeds of ajwain.

Ajwain are highly incorporated for making various salad dressings and

Indian bakery items.

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Cardamom Essential oil:

Cardamom provides a warming and stimulating tonic .Cardamom is also

an excellent choice for the digestive system. I am sure I don’t have to tell

you that Cardamom is greatly admired and extensively used as a

culinary spice all over the world. You can also try a gargle with

Cardamon if you suffer with halitosis (bad breath). Why not try 1 drop

Cardamon and one drop of Peppermint in a small amount of water as an

effective way to freshen your breath!

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USES FOR CARDAMOM

1 Smoothies

Add some cardamom to fruit smoothies to give them an extra edge. It doesn’t matter what flavor the basic smoothie is – in fact, the more exotic the better.

2 Fruit loaves

If you want to jazz up your banana bread or add a bit of life to your tired fruit loaf recipe, then a touch of ground cardamom will make a world of difference. Just add the spice when you are mixing in the rest of the dry ingredients and you will get a lovely warm, rich flavor from the finished loaf.

3 Bread

As with fruit loaves, a sprinkling of cardamom will do wonders for your bread rolls and loaves. Don’t worry about the cardamom turning savory breads into sweet; the spice will just a hint of warmth to the flavor and you can add as little or as much as you like, depending on taste.

4 Puddings

Many desserts benefit from the addition of cardamom – rice pudding works especially well, but you could also try adding a little ground cardamom to ice cream, set custards, yogurt, and baked fruit.

5 Casseroles

A few pods added to a casserole dish will give a lamb, chicken or vegetable casserole an extra zing and makes a great entertaining or moving house meal.

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REQUIREMENTS:-

Steam generator (Copper Vessel), round bottom flask (500 ml), conical

flask, condenser, glass tubes, iron stand, sand bath, separatory funnel,

tripod stands, burners, Ajwain(Carum), Petroleum ether(60-

80°C),Saunf(Aniseed) .

PROCEDURE:-

Set the apparatus as shown in the picture of Experimental Setup. The

apparatus consists of a steam generator connected to the round bottom

flask through a glass inlet tube. The flask is connected to a water

condenser through a glass outlet tube. Condenser is further attached to a

receiver through an adaptor. Take about 750 ml of water in the steam

generator and start heating to produce steam. In the round bottom flask

take about 75 gm of crushed saunf. A vigorous current of steam from

steam generator is passed through the round bottom flask. A part of the

steam condenses in the round bottom flask. As more and more steam is

passed, the steam volatile components of saunf pass through the

condenser along with steam. These contents on condensation are

collected in the receiver. The contents in the round bottom flask may be

heated by a bunsen burner to prevent excessive condensation of steam.

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The process of steam distillation is continued for about half an hour.

Transfer the distillate to a separating funnel and extract with 20 ml

portions of petroleum ether 3 times. Combine the petroleum ether

extracts in a 250 ml conical flask and dry it with the help of anhydrous

sodium sulphate. Remove the solvent from the dried filtrate by careful

distillation in a water bath. The essential oil is left behind in the

distillation flask. Find the weight of the extracted essential oil. Note the

colour, odour and weight of the essential oil.

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OBSERVATIONS:-

Name of Item Weight of Item taken

Initial Weight (x)

Weight of bottle + essential oil (y)

Weight of essential oil extracted (y-x)

Percentage of essential oil (y/100)*100

Colour of the oil

Odour of the oil

1.) SAUNF

(ANISEED):-

100 gm

10gm

11.25 gm

1.25 gm

1.25 % Colour-

-less

Saunf like smell.

2.) AJWAIN

(CAROM):-

75 gm

10 gm

11 gm 1 gm

1.33%

Colour-

-less

Ajwain like smell

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Conclusion “HENCE WE HAVE EXTRACTED ESSENTIAL OILS FROM 75 GM OF SOUNF(ANISEED),

AJWAIN(CAROM) AND ELAICHI(CARDAMOM)”

Precautions

If you accidentally spill essential oils – Clean any spillage with an absorbent

material such as kitchen roll.

If you accidentally get essential oils in your eye – Flush with copious amounts

of MILK for at least 15 minutes and seek medical advice if symptoms persist.

If you accidentally swallow essential oils – Rinse mouth with MILK and seek

medical attention.

Handling – Do not eat, drink or smoke when handling. Respect good

personal hygiene.

Always mix with carrier oil before applying to the skin. Never apply to

inflamed or broken skin.

Do not use neat on skin.

Do not take internally. If pregnant seek medical advice before using.

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Storage – Store in a cool, dry place away from heat and direct sunlight.

Always use original containers. Avoid contact with polished surfaces and

plastic.

Keep essential oils away from children and pets

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BIBLIOGRAPHY

COMPREHENSIVE CHEMISTRY PRACTICAL CLASS-XII. Ø

HTTP://EN.WIKIPEDIA.ORG/WIKI/ANISE Ø

HTTP://WWW.ESSENTIALOILS.CO.ZA/ESSENTIAL-OILS/ANISEED.HTM