Chemistry project for class 12 on extracting essential oils from seeds.

This is the class 12th investigatory project on extracting essential oil from aniseed, carum seed etc.

1. - CHEMISTRY
PROJECT

—————
PRANSHU KUMAR ANAND

TOPIC : EXTRACTION OF ESSENTIAL OIL

PRESENT IN ANISEED

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3. I AM USING THIS OPPORTUNITY TO
EXPRESS OUR GRATITUDE
TOWARDS TEACHER MS. PIYALI
WHO GAVE ME THIS GOLDEN
PPORTUNITY TO DO SUCH A GOOD
HEMISTRY PROJECT ON THE TOPI
JEXTRACTING THE ESSENTIAL Ol
FROM ANISEED". | AM THANKFUL!

© EVERYONE WHO SUPPORTED
FOR THE COMPLETION OF THIS
PROJECT AND GAVE ME THEIR
ASPIRING GUIDANCE, FRIENDLY
ADVICE AND INVALUABLE
FEEDBACK DURING THE PROJECT. |
AM SINCERELY GRATEFUL TO ALL
OF MY FRIENDS, TEACHERS, |
FAMILY AND GUIDE WHO SHARE!
THEIR TRUTHFUL AND
ILLUMINATING VIEWS ON A
NUMBER OF ISSURES RELATED TO ©
OJECT BY DEVOTING TH

4. © pret, :

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INTRODUCTION

AIM

) ANISEED OIL(SAUNF)
CARDAMOM(ELAICH)

EXPERIMENT

BIBLIOGRAPHY

5. INTRODUCTION

An essential oil is a concentrated hydrophobic liquid
containing volatile aroma compounds from plants. They
are also known as volatile oils, ethereal oils, aetherolea,
etc. volatile substances that can be extracted from
recovery processes such as steam and vacuum
distillation are preferred for the extraction of essential
oils from plant materials. Virtually all naturally occurring
essential oils are made up of hydrocarbons such as
camphene, pinene, limonene, phellandrene, cedrene,
and oxygenated hydrocarbons such as alcohols,
aldehydes, esters, ethers, ketones, lactones, phenols
and organic acids. The essential oil get their odors

from the oxygenated compounds contained in them

and these confer stability on the oil against oxidation.
The hydrocarbons are less stable and they are
responsible for the degradation observed in the oils. The
hydrocarbons contained in the essential oils are often
removed so that the oils can be more stable and still

retain their odors and flavors. numerous plant species.

6. To extract the essential oils present in
aniseed(saunf), carom (Ajwain) and
Cardamom (elaichi).

7. ANISEED OILS

Botanical Name
+ Pimpinella anisum
Common Methods of Extraction
+ Steam Distillation: The most common method for
extracting aniseed essential oil. The seeds are
subjected to steam, which helps release the volatile
compounds. The steam is then condensed to yield
the essential oil.
+ Cold Pressing: Less common but can be used for
extracting oil, especially for culinary purposes.
Aroma
+ Aniseed essential oil has a sweet, licorice-like aroma
that is both warm and spicy. It is often compared to
the scent of fennel and star anise due to the high
anethole content.
Extraction
1. Preparation: The aniseed (Pimpinella anisum) seeds
are cleaned and dried before the extraction process.
begins.
2.Steam Distillation:
+ Loading: The seeds are placed in the distillation
chamber.
+ Heating: Steam is passed through the seeds,
releasing the essential oil.
+ Condensation: The steam and oil vapor are
condensed back into liquid form.
+ Separation: The essential oil is separated from the
water and collected.

8. Chemical Composition
Aniseed essential oil contains several key compounds:

+ Anethole: The primary component, making up about
80-90% of the oil. It has sweet, aromatic properties
and contributes to many of the oil's therapeutic
effects.

Estragole (Methyl chavicol): Present in smaller
amounts, it has a sweet and spicy aroma and
contributes to the oil's overall fragrance.

Limonene: Adds a hint of citrus to the aroma and has
antioxidant properties.

Other Components: Alpha-pinene, beta-pinene,
camphene, and linalool in trace amounts.

Uses

Medicinal:

Digestive Aid: Helps relieve indigestion, gas, and
bloating.

Antispasmodic: Can help relieve muscle spasms and
cramps.

Antimicrobial: Used to treat infections and wounds
due to its antibacterial properties.

Culinary:

Adds flavor to a variety of dishes, especially in
Mediterranean, Indian, and Middle Eastern cuisines.
Used in baking, especially in recipes for cookies,
cakes, and bread.

9. CARUM SEEDS

Carum seeds, commonly known as ajwain or caraway
seeds, are a source of essential oil that has various uses
and beneficial properties.

Botanical Name

+ Carum carvi (Caraway)
+ Trachyspermum ammi (Ajwain)

Common Methods of Extraction

+ Steam Distillation: This is the most common method
of extracting essential oil from carum seeds. The
seeds are subjected to steam, which helps release
the volatile compounds. The steam is then
condensed to yield the essential oil.

Cold Pressing: Though less common for carum seeds,
cold pressing can also be used, especially when the
oil is intended for culinary use.

Aroma

+ The essential oil has a warm, spicy, and slightly sweet
aroma with a hint of peppery notes. It is often
described as similar to thyme due to the presence of
thymol.

10. Extraction

Preparation: The seeds are cleaned and dried before
the extraction process begins.

Steam Distillation:

Loading: The seeds are placed in the distillation
chamber.

Heating: Steam is passed through the seeds, which
releases the essential oil.

Condensation: The steam and oil vapor are
condensed back into liquid form.

Separation: The essential oil is separated from the
water and collected.

Chemical Composition

Carum seeds essential oil contains several key
compounds:

Thymol: A major component, making up about 30-
50% of the oil. It has antiseptic, antibacterial, and
antifungal properties.

Gamma-Terpinene: About 30-40% of the oil. It
contributes to the oil's antioxidant properties.
Para-Cymene: Found in smaller amounts, it adds to

the overall aroma and therapeutic properties.
Carvacrol: Present in minor quantities, it also has
antibacterial and antifungal properties.

Other Components: Beta-pinene, alpha-pinene, r
myrcene, and limonene in trace amounts.

11. PE

Uses

+ Medicinal:

Digestive Aid: Helps in relieving indigestion, bloating,
and gas.

Antimicrobial: Used to treat infections and wounds
due to its antibacterial properties

Respiratory Health: Helps in treating respiratory
issues like asthma, bronchitis, and cough.

Culinary:

Adds flavor to a variety of dishes, especially in
Indian, Middle Eastern, and European cuisines.
Aromatherapy:

Used for its calming and stress-relieving properties.
Cosmetic:

Incorporated in skincare products for its
antimicrobial and anti-inflammatory benefits.
Used in hair care products to treat dandruff and
scalp infections.

Household:

As a natural insect repellent.

Used in natural cleaning products for its
antimicrobial properties.

12. Sr
ra

” CARDAMON OIL

Botanical Name
+ Elettaria cardamomum
Common Methods of Extraction
+ Steam Distillation: The most common method for
extracting cardamom essential oil. The seeds or pods
are subjected to steam, which helps release the
volatile compounds. The steam is then condensed to
yield the essential oil.
C02 Extraction: This method uses supercritical CO2
as a solvent to extract the essential oil. It is more
expensive but yields a purer product.
Aroma
+ Cardamom essential oil has a warm, spicy, and
slightly sweet aroma with hints of lemon and
eucalyptus. It is highly aromatic and distinctive.
Extraction
1. Preparation: The cardamom pods are cleaned and
dried before the extraction process begins.
2.Steam Distillation:
Loading: The pods (or sometimes seeds) are placed in
the distillation chamber.
Heating: Steam is passed through the pods, releasing
the essential oil.
Condensation: The steam and oil vapor are
condensed back into liquid form.
Separation: The essential oil is separated from the
water and collected.

13. Chemical Composition

Cardamom essential oil contains several key
compounds:

1,8-Cineole (Eucalyptol): Makes up about 20-50% of
the oil. It has a fresh, camphoraceous aroma and is
known for its respiratory benefits.

Alpha-Terpinyl Acetate: About 30-45%. It contributes
to the oil's sweet, fruity, and floral aroma and has
calming properties.

Linalool: Present in smaller amounts, it has a floral
and slightly spicy scent and is known for its soothing
effects.

Other Components: Limonene, sabinene, myrcene,
and beta-pinene in trace amounts.

Uses

Respiratory Health: Used to treat respiratory issues
like coughs, bronchitis, and colds.

Antimicrobial: Has antibacterial and antifungal
properties, making it useful for treating infections.
Anti-inflammatory: Can help reduce inflammation
and pain.

Adds a unique flavor to a variety of dishes, especially
in Indian, Middle Eastern, and Scandinavian cuisines.
Used in baking, teas, and coffee for its aromatic
qualities.

14. Materials Required

Dried aniseed seeds (75 grams)

Dried carum seeds (ajwain) (75 grams)

Dried cardamom pods (75 grams)

Distillation apparatus (round-bottom flask,
condenser, receiver)

Heating mantle or Bunsen burner

Steam generator or water source for steam
production

Thermometer

Separatory funnel

Pre-weighed collection vials or bottles
Graduated cylinders

Analytical balance

Mortar and pestle (optional, for crushing seeds/pods)
Water

Ice bath (optional, for condensation efficiency)
Procedure for Steam Distillation

1.Preparation:

© Weigh 75 grams of dried aniseed, carum seeds
(ajwain), and cardamom pods separately.

© Lightly crush the seeds/pods with a mortar and
pestle if necessary to increase the surface area
for better extraction.

15. 2. Setup:

Set up the distillation apparatus, ensuring all
connections are secure and joints are sealed.

Fill the round-bottom flask with the 75 grams of
seeds/pods.

Steam Distillation:

Heat the water in the steam generator.

Direct the steam through the flask containing the
seeds/pods. The steam will carry the essential oils
with it.

The vapor will travel through the condenser, where it
will cool and condense back into a liquid.

Collect the liquid (a mixture of water and essential
oil) in the receiver.

Collection of Essential Oil:

Once the distillation is complete (usually 1-2 hours),
transfer the distillate to a separatory funnel.

Allow the mixture to settle and separate the essential
oil layer from the water layer.

Collect the essential oil in a pre-weighed bottle or
vial.

Weigh and Calculate:
Record the initial weight of the empty bottle (x).

Weigh the bottle with the essential oil (y).

Calculate the weight of the essential oil extracted: (y
x).

Calculate the percentage of essential oil: (weight of |
essential oil extracted / weight of seeds) * 100.

Record Observations:

Note the color and odor of the oil.

16. Observation for Aniseed

Weight of Aniseed taken: 758

Initial Weight of the bottle: 10g (x)

Weight of the bottle + essential oil: 10.758 (y)
Weight of essential oil extracted: (y - x) = 0.758
Percentage of essential oil: (0.75/75) * 100 = 1%
Color of the oil: Pale Yellow

The odor of the oil: Sweet, Licorice-like

Observation for Carum (Ajwain)

Weight of Carum (Ajwain) taken: 758

Initial Weight of the bottle: 10g (x)

Weight of the bottle + essential oil: 11.888 (y)
Weight of essential oil extracted: (y - x) = 1.888
Percentage of essential oil: (1.88/75) * 100 = 2.51%
Color of the oil: Yellow

The odor of the oil: Warm, Spicy, Peppery

Observation for Cardamom

Weight of Cardamom taken: 758

Initial Weight of the bottle: 10g (x)

Weight of the bottle + essential oil: 12.5g (y)
Weight of essential oil extracted: (y - x) = 2.58
Percentage of essential oil: (2.5/75) * 100 = 3.33%
Color of the oil: Clear to Pale Yellow

The odor of the oil: Warm, Spicy, Sweet

Result:
Essential oils present in aniseed, carum and cardamom
are extracted by this method.

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oun 75 10 nes | 188 | 25% | veiow | spicy
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cardamom | 75 | 10 | 125 | 25 | 333%] 5, | sw

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