“ST. VINCENT PALLOTTI SCHOOL, BILASPUR (C.

G)”

ACADEMIC YEAR :- 2020-21

PROJECT REPORT

ON

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

AND ELAICHI(CARDAMOM)

SUBMITTED BY:-RUPESH GUPTA

CLASS:-12TH “A”

SUBJECT:-CHEMISTRY

SUBJECT CODE:-043

PRINCIPAL SIGNATURE EXTERNAL SIGNATURE TRACHER Signature

Fr. Sunit kumar bAXLA examiner ____________ mrs. Alka agarwal

..................................... ……………………………..
…………………………

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ACKNOWELDGEMENT
I wish to express my deep gratitude and sincere thanks to the principal
Fr. Sunit kumar baxla , St. Vincent 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. Alka agarwal 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.

Certificate
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This is to certify that Rupesh gupta 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 2020-21. 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.

PRINCIPAL SIGNATURE EXTERNAL SIGNATURE TRACHER Signature

Fr. Sunit kumar bAXLA examiner ____________ mrs. Alka agarwal

..................................... ……………………………..
…………………………

CONTENTS

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 S.NO CONTENTS PAGE NO.

1 INTRODUCTION 5

2 EXPERIMENT 6

3 THEORY

4 PROCEDURE AND
REQUIREMENTS

5 OBSERVATION

6 CONCLUSION AND
PRECAUTIONS

7 BIBLIOGRAPHY

INTRODUCTION

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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 7 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:-
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 1. Saunf (aniseed)
2. Ajwain (carom)
3. Elaichi (cardamom)

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

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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.

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-dimethoxybenzaldehyde which is can be used in the
clandestine synthesis of psychedelic drugs such as 2C-B, 2C-I 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 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.

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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.

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.

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!

USES FOR CARDAMOM:-

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  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 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.
 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.
 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.
 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.

REQUIREMENTS:-
 Steam generator (Copper Vessel)
 round bottom flask (500 ml)
 conical flask
 condenser
 glass tubes
 iron stand
 sand bath
 separatory funnel
 tripod stands

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  burners
 Ajwain(Carum)
 Petroleum ether(60- 80°C)
 Saunf(Aniseed)
 Elaichi (cardamom)

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

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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. 16 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 WEIGHT INITIAL WEIGHT OF WEIGHT OF PERCENTAGE COLOR ODOUR

ITEM OF ITEM WEIGHT BOTTEL ESSENTIAL OF ESSENTIAL OF THE OF THE
TAKEN (X) + OIL OIL OIL COLOR
ESSENTIAL EXTRACTED (Y/100)*100
OIL (Y)

1.) SAUNF
(ANISEED):-

2.) AJWAIN
(CAROM):-

3).ELACHI
(CARDAMON):-

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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. 19
 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

BIBLIOGRAPHY
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