Chemistry Project

File

Topic- TO EXTRACT ESSENTIAL

OILS PRESENT IN SOUNF (ANISEED),

AJWAIN (CAROM)

Submitted by : - Harshit Tibrewal

Submitted to : - Diksha Kakar
Class : - XII C
Roll No. : - 14
Acknowledgement
I wish to express my deep gratitude and sincere thanks
to the principal Mrs. Pushpy Dutt Mam, Delhi Public
School, Nashik 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 Mrs. Diksha Kakar mam,
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.

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 Certificate
This is to certify that Harshit Tibrewal 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. Pushpy Dutt Mr. Diksha Kakar

(Principal) (Head of Chemistry Dept.)

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 CONTENTS

Sr.No. CONTENT Pg No.

1. Introduction 5

2. Experiment 7 7

3. Theory 8 8
4. Procedure and 13
Requirements
5. Observation 15

6. Conclusion and 16

Precautions
7. Bibliography 18

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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 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.
 Experiment

To extract essential oil present in

Sounf (aniseed)
Ajwain (carom)

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 THEORY
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.

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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
flavour, 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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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

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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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13
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 (Carom), 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.

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 Initial Weight Weight of Percentage Colour Odour of

of Weight of bottle essential of essential of the the oil
(x) + oil oil oil
item
essential extracted (y/100)*100
oil (v) (y-x)

Sounf like
1.) SAUNF smell.
100 gm 10gm 1.25 gm 1.25 % less
11.25
(ANISEED) gm

2.)AJWAIN Ajwain
75 gm 10 gm 11 gm 1 gm 1.33% less like
(CAROM): smell

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Conclusion
“H ENCE WE HAVE EXTRACTED ESSENTIAL OILS FROM 75
GM OF SOUNF (ANISEED), AJWAIN (CAROM)”

Precautions
1. If you accidentally spill essential oils – Clean any spillage with
an absorbent material such as kitchen roll.
2. 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.
3. If you accidentally swallow essential oils – Rinse mouth
with MILK and seek medical attention.
4. Handling – Do not eat, drink or smoke when handling.
Respect good personal hygiene.
5. Always mix with carrier oil before applying to the skin.
Never apply to inflamed or broken skin.

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6. Do not use neat on skin.
7. Do not take internally. If pregnant seek medical advice before
using.
8. Storage – Store in a cool, dry place away from heat and direct
sunlight.
9. Always use original containers. Avoid contact with
polished surfaces and plastic.
10. Keep essential oils away from children and
pets.

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 BIBLIOGRAPHY
HTTP://EN.WIKIPEDIA.ORG/WIKI/ANISE Ø

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

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