Shri Cloth Market Vaishnav Bal

Mandir
Girls Higher Secondary School

Chemistry project
Session 2019-2020

Topic- Extraction of Essentials Oil

Submitted to : Submitted by:

Mrs.Amita Bhatt Ms. Preksha
Mahajan

Principal:
Mrs. Abha Johari
 CERTIFICATE

This is to certify that “PREKSHA MAHAJAN” of

class 12TH ‘A’ has prepared the project entitled
“TO EXTRACT ESSENTIAL OIL PRESENT IN
SAUNF (ANISEED)”. The project is the result of
her own efforts and endeavors.The project is
found worthy of acceptance as final project report
for the subject Chemistry. She has prepared the
project under my guidance.

INTERNAL SIGNATURE EXTERNAL SIGNATURE

PRINCIPAL SIGNATURE
 DECLARATION

I “PREKSHA MAHAJAN” of class 12th ‘A’ hereby

declare that the project work entitles “TO EXTRACT OIL
PRESENT IN SAUNF (ANISEED)” submitted to Mrs. Amita Bhatt
is prepared by me. All the matter and contents
presented are result of my personal efforts.

SIGNATURE
 Acknowledgement

I wish to express my deep gratitude

and sincere thanks to the principal. Mrs. Abha
Johari for her encouragement and for all the
facilities that she provided for this project work. I
sincerely appreciate this magnanimity by taking
me into her fold for which I shall remain indebted
to her.
I extend my hearty thanks to Mrs. Amita
Bhatt. Chemistry teacher, who guided me to the
successful completion of this project. I take this
opportunity to express my deep sense of gratitude
for her invaluable guidance, constant
encouragement, constructive comments,
sympathetic attitude and immense motivation,
which has sustained my efforts at all stages of this
project work.
 INDEX
S.no Topic
1. Certificate
2. Acknowledgement
3. Index
4. Indroduction
6. Aniseed essentials oil
7. Uses of aniseed essential oil
8. Carom essential oil
9. Uses of Carom Essential oil
10. Cardamom Essential oil
11. Uses of Cardamom Essential oil
12.. Requirments & Procedure
13. Observation
14. Project picture
15. Experimental setup
16. Bibliography
 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,
intergreen 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).
` They are essential non-polar
compounds and are
thus soluble in non –polar solvents such as petroleum
ether, benzene etc.
Essential oil 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 nonvolatile
materials without the temperature of the distillation
above 100° C.

ANISEED ESSENTIAL OIL

 Aniseed Plant

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 odor 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, pmethoxyphenyl acetone, and small
amount of terpenes and sulfur containing
compounds of disagreeable odour.

The health benefits of aniseed

essential oil can be attributed to its properties as
an anti-epileptic, anti-hysteric, anti-rheumatic,
antiseptic, antisparmodic, aperients, carminative,
cordial, decongestant and vermifuge substances.

Since ancient times, aniseed has

been in use as a spice and flavoring agent for
many foods and beverages. It is also employed to
flavor liquors. In India and certain other countries,
aniseed is also used as a mouth freshener and
digestive agent. The medicinal properties of this
herb were known long ago in ancient Egypt,
Greece, and Rome. The essential oil of aniseed is
extracted by steam distillation of dried fruits of
aniseed or Pimpinella Anisum

Aniseed Essential Oil

Common Method of Extraction :- Steam Distillation

Color :- Clear
Botanical Name :- Pimpinella anisum
Aromatic Description :- Distinctive scent of licorice.
Rich and
 sweet.
Constituents :- α-pinene, Camphene, β-pinene,
Linalool,
Cis-anethole, Transanethole,
Afrole,
Anisaldehyde, Acetoanisole.

Uses of Aniseed Oil

 In aromatherapy, aniseed essential oil

is used to
treat colds and flu.
 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
 Anethole, the principal component of anise
oil, is a
precursor that can eventually produce 2,5-
imethoxybenz- aldehyde which is can be
 used in the clandestine synthesis of
psychedelic drugs such as 2C-B,
2CI and DOB.
 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.
 Essential oil is also used externally as an
insecticide against small insects such as
head lice, mites and vermin. It also has
fungicidal properties.

CAROM ESSENTIAL OIL

Carom Plant
 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
or Apiaceace.
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. Caron 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 turns into powder
from just by grinding them in a smooth powder. Steam
generator (Copper Vessel), round bottom flask (500ml),
conical flask,condenser, glass tubes, iron stand,
sand bath, separatory funnel, tripod stands,burners,
Ajwain(Carum), Petroleum ether(60-
80°C),Saunf(Aniseed) .
 Carom essential oil

Common method of extraction :- Steam distillation

Color :- Clear
Botanical Name :- Trachyspermum ammi
Aromatic description :- Ajwain’s small, oval-
shaped. Bitter
and pungent taste. Smell almost
exactly like Thyme.
Constituents :- Thymol, Para-cymene, 𝛼-pinene,
𝛽-pinene, 𝛾-terpinene

UseS of Carom Seeds

 These seeds are used for the tempering or
tadka’s dishes.
 Ajwain has strong, dominant and distinctive
taste ands 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.
 Cardamom essential oil

Cardamom essential oil

Cardamom
sometimes cardamon or cardamum is
a spice made from the seeds of several plants in
the genera
Elettaria and Amomum in the
family Zingiberaceae. Both genera are
native to the Indian subcontinent and Indonesia.
They are recognized
by their small seed pods: triangular in cross-
section and spindle-
 shaped, with a thin, papery outer shell and small,
black seeds; Elettaria seeds; Elettaria pods are
light green and smaller, while Amomum pods are
larger and dark brown.
Species used for cardamom
are native throughout tropical and subtropical
Asia. The first references to cardamom are found
in Sumer, and in the Ayurvedic literatures of
India. Nowadays, it is also cultivated in some other
countries, such as Guatemala, Malaysia and
Tanzania.

The German coffee planter

Oscar Majus Kloeffer
introduced Indian cardamom (kerala) 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.

Cardamom provides a warning

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 cardamom if you suffer with halitosis (bad
breath). Why not try I drop Cardamom and one
drop of peppermint in a small amount of water as
a effective way to freshen your breath!.
 Cardamom Essential oil

Common method of extraction :- Steam distillation

Color :- Clear
Botanical Name :- Elettaria cardanmomum
Aromatic Description :- Cardamom essential oil
smells
spicy, woody, rich and
sweet.
Constituents :- 1,8-Cineole, 𝛼-Terpinyl Acetate,
Linalyl Acetate, (+)-Limonene,
Linalool.

Uses for cardamom

 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.
 Fruit loaves:
If you want to jazz up your banana bread or add a
bit of life to your tired fruit loaf recipe, then 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.
 Bread:
AS with fruit loaves, a sprinkling of cardamom will
do wonders for your bread roils and leaves. 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.
 Puddings:
Many desserts benefits 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.
Requirements

Steam generator (copper vessel), round bottom

flask (500 ml), conical flask, condenser, glass
tube, iron stand, sand bath, separatory funnel,
tripod stands, burners, Ajwain (carum), Petroleum
ether (60-80 ° C), Saunf (aniseed).

PROCEDURE
1. 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
2. Take about 750 ml of water in the steam
generator and start heating to produce
steam.
3. In the round bottom flask take about 75
gm of crushed saunf.
4. A vigorous current of steam from steam
generator is passed through the
round bottom flask.
5. 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.
6. The contents in the round bottom flask
may be heated by a bunsen burner
to prevent excessive condensation of
steam.
7. The process of steam distillation is
continued for about half an hour.
8. Transfer the distillate to a separating
funnel and extract with 20 ml portions
of Petroleum ether 3 times.
9. Combine the petroleum ether extracts in
a 250 ml conical flask and dry it with the
help of anhydrous sodium sulphate.
10. Remove the solvent from the dried filtrate
by careful
distillation in a water bath. The essential oil
is left behind in the distillation flask.
 11.Find the weight of the extracted
essential oil. Note the
color,odour and weight.

OBSERVATIONS

Name of item Weight Initial Weight Weight of Percentage Colour Odo-

of item Weight(x) of essential of essential of the oil ur of
taken bottle+ oil oil the oil
essential extracted (y/100)*100
oil (y) (y-x)
Saunf 100gm 10gm 11.25gm 1.25 gm 1.25% Colorless Saunf
(aniseed) like
smell
Ajwain(Carom) 75 gm 10 gm 11 gm 1 gm 1.33% colorless Ajwain
like
smell
Conclusion

“ Hence we have Extracted Essential oils from

saunf(aniseed), ajwain(carom),
elalchi(cardamom).

Precautions

 IF you accidentally spill essential oils-

Clean any spillage with an absorbent material
such as kitchen roll.
 If you accidentally get essential oil 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 essentials oil –
Rinse mouth with Milk and seek medical
attention.
 Handling – Do not eat, drink or smoke when
handling. Respect good inflamed or broken
skin.
 Always mix with carrier oil before applying
to the skin. Never apply to inflamed or broken
skin.
 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 oil away from children ands
pets.
 Do not use neat on skin.

Experiment setup
Bibliography
www.scried.com
www.icbse.com
HTTP://WWW.ESSENTIALOILS.CO.ZA/ESSENTIAL-
OIL/ANISEED.HTM
HTTP://EN.WIKIPEDIA.ORG/WIKI/ANISE
Comprehensive chemistry practical class 12th

Project Pictures