Chemistry Project

File

Topic-

TO EXTRACT ESSENTIAL OILS PRESENT IN

SOUNF (ANISEED), AJWAIN (CAROM) AND
ELAICHI (CARDAMOM)”
Submitted by -

Submitted to –

R.K.MONDAL

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 Acknowledgement
I wish to express my deep gratitude and sincere
thanks to the principal Mr Satish Kumar Singh,
Kendriya Vidyalaya Burdwan, Jaipur for his
encouragement and for all the facilities that he
provided in this project work. I sincerely appreciate
this magnanimity by taking me into his fold for
which I shall herein indebted to his. I extent my
hearty thanks to Mr R.K.Mondal , 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
Soumya Kanta Hati
XII A

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 Certificate
This is to certify that Soumya Kanta Hati has
satisfactorily completed the project in chemistry on
“TO EXTRACT ESSENTIAL OILS PRESENT IN
SOUNF(ANISEED),AJWAIN(CAROM)
AND ELAICHI(CARDAMOM)”
prescribed by the CBSE course in the school in the year
2019-20. 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. S.K.Singh Mrs. R.K.Mondal

(Principal) (Head of Chemistry Dept.)

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 CONTENTS
S.NO CONTENTS PAGE NO.

1 INTRODUCTION 06

2 EXPERIMENT 08

3 THEORY 09

4
PROCEDURE 15
AND
REQUIREMENTS

5 OBSERVATION 17

6 CONCLUSION AND
PRECAUTIONS
18

7 BIBLIOGRAPHY 20

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 INTRODUCTION
o We are all familiar with the
pleasant odours coming out
from

o flowers, spices and many trees.

The essence or aromas of plants are due
o 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).
o 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.
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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 ofAniseed`, 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. 10

 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 Initial Weight Weight Percenta Colour Odour
of Weig of of ge of the of the
Item ht (x) bottle essenti of oil oil
taken +
essenti al oil essential
al oil extract oil
(y) ed (y- (y/100)
x) *100

1.) SAUNF 100 10gm 11.25 Colour-

gm 1.25 1.25 % Sau
gm
(ANISEED): gm -less nf
- like
sme
ll.

2.) AJWAIN 75 gm 10 1 gm 1.33% Colour-

11 gm Ajwa
gm
(CAROM):- -less in
like
smel
l

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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.
ØHTTP://EN.WIKIPEDIA.ORG/WIKI/ANISEED
ØHTTP://WWW.ESSENTIALOILS.CO.ZA/ESSEN
TIAL-OILS/ANISEED.HTM

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