Volatile oils introduction by faseeha
- 2. VOLATILE OILS INTRODUCTION: They evaporate when exposed to the air at ordinary temperatures so they are called volatile oils, ethereal oils or essential oils. They are called essential oil because volatile oil represent the essences of plants.
- 3. PROPERTIES OF VOLATILE OILS •Characteristic odors •High refractive index •Optically active •Immiscible with water •Soluble in ethers, alcohol and most organic solvents
- 4. METHODS OF OBTAINING VOLATILE OILS The method of obtaining volatile oils depends upon the condition of plant materials. Oil production can be divided into three major ways i. Distillation ii. Solvent extraction iii. Mechanical expression Specialized methods are: i. Ecuelle Method ii. Enfleurage iii. Destructive distillation
- 5. i. DISTILLATION Three types of distillation are used a. Water distillation b. Water and steam distillation c. Direct steam distillation
- 6. a. WATER DISTILLATION Applied to plant material that is dried and is not destroyed by boiling. Turpentine oil is obtained by this method. The crude turpentine oleoresin is introduced into the distilling chamber. It is subjected to heat until all volatile matter, both oil and water, is condensed in the condensing chamber. Turpentine oil is not affected by this amount of heat.
- 7. b. WATER AND STEAM DISTILLATION Applied to plant material that may be dried or fresh and can be destroyed by boiling. In case of dried material e.g. cinnamon or clove, the drug is ground. It is then covered with a layer of water. Steam is passed through the macerated mixture. As the oil can be damaged by direct boiling; therefore, steam is generated elsewhere and is conveyed into the container that keeps the drug. Oily layer of condensed distillate is separated from the aqueous layer. The oil is then marketed with or without further processing.
- 8. c. DIRECT STEAM DISTILLATION Applied to plant material that is fresh e.g. peppermint or spearmint. The plant is cut and is placed directly into a metal distilling tank on a truck bed. The truck is moved to a distilling shed, where steam lines are attached to the bottom of the distilling tank. The plant material is still green and contains natural moisture; therefore, maceration is not needed. Steam is passed through the fresh herb and carries the oil droplets through a vapor pipe that is attached to condensing chamber. During steam distillation, some components of a volatile oil are hydrolyzed while the other are decomposed due
- 9. ii. SOLVENT EXTRACTION Solvent extraction is either carried out by using various solvents or fats. It can be classified into three types. a. Absolute Solvent extraction b. Supercritical fluid extraction
- 10. a. ABSOLUTE SOLVENT EXTRACTION It is usually carried out for the extraction of volatile oil from rose flowers etc. The flowers are agitated in a vat with a solvent such as hexane. This solvents takes out the aromatic compounds as well as other soluble substances. The extract is then exposed to vacuum processing which removes the solvent for re-use. The remaining waxy mass is known as concrete. The concrete is then mixed with alcohol which dissolves the aromatic constituents and leaves behind the other substances. The alcohol is evaporated leaving behind the absolute. The absolute may be further processed to remove any impurity left.
- 11. b. SUPERCRITICAL FLUID EXTRACTION It is the process of separating one component (the extractant) from another (matrix) using supercritical fluids as the extracting solvents. The system must contain a pump for CO2, a pressure cell that contains the sample, a mean of maintaining pressure in the system and a collecting vessel. The liquid is pumped to heated zone, where it is heated to supercritical conditions. It is then passed into extraction vessel. Here it diffuses into the solid matrix and dissolves the material to be extracted. The dissolved material is taken out from extraction vessel into a separator at low pressure. The extracted material then settles out.
- 12. iii. EXPRESSION Most citrus essences are extracted by means of expression. In the past, the fruit pulp was removed by hands. The rind and pith were then soaked in warm water. Pith of the fruit absorbed water and exerted pressure due to which it became more elastic. It was inverted which helped to rupture the oil cells on a sponge placed next to rind. As sponge became saturated with oil, it was then squeezed to release the volatile oil which was collected in a vessel and then decanted.
- 13. i. ENFLEURAGE In this method, an odorless fixed oil or fat is spread in a thin layer on glass plates. The flower petals are placed on the fat for few hours. Then, repeatedly, the old petals are removed, and a new layer of petals is introduced. When the fat absorbs maximum fragrance, the oil may be removed by extraction with alcohol. It was formerly widely used in the production of perfumes and pomades.
- 14. ii. ECUELLE METHOD It is used to obtain citrus oils. In this method, the fruit is rolled over the trough lined with sharp projections. These projections penetrate the epidermis and puncture the oil glands located in the outer portion of the peel. The fruit is then pressed to remove oil from glands. It is then sprayed with water that washes the oil from the mashed peel. The resulting oil water emulsion is separated by centrifugation.
- 15. iii. DESTRUCTIVE DISTILLATION Organic substances such as wood or resin are decomposed by heat in the absence of air and distilled to produce useful products such as coke, charcoal etc. It is called destructive because the chemical composition of the end product is different from that of the introduced material. The principle products are CO, H, H2S, NH3, oils etc.
- 16. SIGNIFICANCE OF VOLATILE OIL As spices and condiments Flavoring agents As carminative Manufacture of perfumes, soaps, cosmetics etc.
- 17. ROLE OF VOLATILE OILS IN PLANTS Due to disagreeable taste and odor, they protect the plants from grazing animals In flowers, they attract the insects for pollination.
- 18. CHEMISTRY Chemical constituents of volatile oil may be classified into two groups. a. Terpenes b. Phenylpropanoids
- 19. a. TERPENES Natural products whose structures may be divided into isoprene units. These units arise from acetate via mevalonic acid. These are branched chain 5 carbon units containing 2 unsaturated bonds. Made up of head to tail condensation of isoprene units. If i. 1 isoprene unit present= hemiterpene (C5H8) ii. 2 isoprene unit present= monoterpenes (C10H16) iii. 3 isoprene unit present= sesquiterpene (C15H24) iv. 4 isoprene unit present= diterpene (C20H32) v. 6 isoprene unit present= triterpene (C25H48) Majority of the terpenes are monoterpenes in volatile oils.
- 20. b. PHENYLPROPANOIDS They are formed via shikimic acid phenylpropanoid route. These compounds contain phenyl ring with an attached propane side chain. Many of the Phenylpropanoids found in volatile oils are phenols or phenol ethers.
- 21. DIFFERENCE BETWEEN VOLATILE OIL AND FIXED OIL Volatile oils Evaporate from source when exposed to room temperature. Color less liquid, or crystalline or amorphous solid. Do not form permanent stains on paper. Do not rancidify. Having distinct odor. Can be distilled from natural sources. On exposure to air and light, they oxidize and resins are formed. Can not be saponified. Mixture of mono sesquiterpenes. Fixed oils Remain fixed on the source when exposed to room temperature. Some of these oils possess colors i.e. castor oil, shark liver oil. Form permanent stain on paper. Rancidified on exposure to air. May or may not possess odor. Can not be distilled. On exposure to air or light, it becomes rancid developing a disagreeable odor. Can be saponified. They are esters of glycerol with long fatty acid chain. Soluble in water, sparingly soluble in cold alcohol.
- 22. CLASSIFICATION OF VOLATILE OILS 1. Hydrocarbon volatile oils 2. Alcoholic volatile oils 3. Aldehydic volatile oils 4. Ketonic volatile oils 5. Phenolic volatile oils 6. Phenolic ether volatile oils 7. Oxide volatile oils 8. Ester volatile oils 9. Miscellaneous volatile oils