ST.

XAVIERS HIGH SCHOOL

MEENAKSHI NAGAR
BERHAMPUR

CHEMISTRY PROJECT
SESSION: 2024-2025

Topic - To extract essential oils present in

Saunf(Aniseed),Ajwain(Carom) and
Elaichi(Cardamon)
Submitted by – Tilak Raj Patro
Class - XII
Roll number –

Under the guidance of

Mr. Gopal Krushna Sahu

PGT Chemistry
 Acknowledgement
I wish to express my deep gratitude and
sincere thanks to the principal 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 him. I extent my hearty
thanks to Mr. Gopal Krushna Sahu sir,
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:
Tilak Raj Patro
Class – “XII”
 Certificate
This is to certify that Tilak Raj Patro 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 2024-25. I
have examinedthe 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.

Mr. Gopal Krushna Sahu

(Chemistry dept.)
CONTENTS
S.NO CONTENTS
1 INTRODUCTION

2 EXPERIMENT

3 THEORY
4 PROCEDURE AND
REQUIREMENTS

5 OBSERVATION

6 CONCLUSION AND
PRECAUTIONS

7 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, 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 process of steam
distillation and extraction. The technique of steam
distillation permits the separation of volatile
components from non-volatile components from non-
volatile materials without raising the temperature of
the distillation above 100° C. Thus steam
distillation reduces risk of decomposition of
essentialoil.
 Experiment
To extract essential oil present in
 Saunf (aniseed)

 Ajwain(carom)

 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 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 liquor rice.

 Essential oil is also used externally as an insecticide

against small insects such as head lice, mites and
vermin 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.

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

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.
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. 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.

OBSERVATIONS:-

Name of Item Weight Initial Weight Weight Percentage Colour Odour of

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

100 gm 10gm Colour-

1.) SAUNF 11.25
gm
1.25 gm 1.25 % Saunf
like
-less
(ANISEED):- smell.

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

 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 pet.

BIBLIOGRAPHY
COMPREHENSIVE CHEMISTRY PRACTICAL CLASS-XII.

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

HTTP://WWW.ESSENTIALOILS.CO.ZA/ESSE

NTIAL-OILS/ANISEED.HTM