Extraction of Essential Oils from
Aniseed, Cardamom (Elaichi) and
Carom (Ajwain) Seeds
Name: Prithvi Karthik
Class: XII – A
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CARMEL SCHOOL KUWAIT
BONAFIDE CERTIFICATE
Certified to be the bonafide work done by Prithvi Karthik of
Class XII-A in Carmel School Kuwait during the Year 2021-
2022.
Date
P.G.T in Chemistry
Mrs. Vanmathi Perinbam
Carmel School Kuwait
Khaitan, Kuwait
Submitted for the All-India Secondary School Certificate
Practical Exam held in the Chemistry Lab.
Date: Examiner:
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ACKNOWLEDGEMENT
I would like to take this opportunity to express my gratitude to
Mrs. Vanmathi Perinbam for giving me this opportunity for
doing this project titled “Extraction of Essential Oils from
Aniseed, Cardamom (Elaichi) and Carom (Ajwain) Seeds”. I
would also like to thank my parents for their support and
encouragement.
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DECLARATION
I, Prithvi Karthik hereby declare that this project is the original
work done by me in Class XII-A during the year 2021-2022.
Signature of Candidate:
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INDEX
BONAFIDE CERTIFICATE 3
ACKNOWLEDGEMENT 5
DECLARATION 7
INTRODUCTION 11
ANISEED 15
ANISEED ESSENTIAL OIL 15
AJWAIN (CAROM) 17
CAROM ESSENTIAL OIL 17
ELAICHI (CARDAMOM) 19
CARDAMOM ESSENTIAL OIL 19
EXTRACTION OF ESSENTIAL OIL 21
REQUIREMENTS 21
PROCEDURE 21
OBSERVATIONS 23
CONCLUSION 23
REFERENCES 25
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Fig. Different Essential Oils
Fig. Cardamom, Carom, Fenugreek, Anise Star, Turmeric – Spices from
which essential oil is obtained
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• Introduction
Essential Oils are compounds extracted from plants which have the plants
aroma. The aroma gives the oil its unique character. They are used in
aromatherapy, soaps and shampoos.
When applied on the skin, some plant chemicals are absorbed. It is thought
that certain application methods can improve absorption. Inhaling of the
aroma can stimulate areas of the limbic system, the part of the brain that
plays a role in emotions, behavior, smell and memory.
Aromatherapy and use of essential oils are said to help with stress and
anxiety, headaches and migraine, sleep and insomnia, reducing inflammation
and is antibiotic and antimicrobial.
Some of the most popular essential oils are:
1. Peppermint
2. Lavender
3. Sandalwood
4. Rose
5. Chamomile
6. Jasmine
7. Lemon
8. Eucalyptus
Essential oils are generally extracted by distillation, often by using steam.
Other extraction methods include:
1. Solvent Extraction,
2. CO2 Extraction,
3. Maceration,
4. Effleurage,
5. Cold Press Extraction, and
6. Water Distillation.
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Fig. Steam Distillation Plant (Commercial)
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• Steam Distillation
This is the most popular method of extraction of essential oils from plants for use
in natural products. This happens when the steam vaporizes the plant material’s
volatile compounds, which eventually go through a condensation and collection
process.
PROCESS:
1. A large container called a Still, which is usually made of stainless
steel, containing the plant material has steam added to it.
2. Through an inlet, steam is injected through the plant material
containing the desired oils, releasing the plant’s aromatic molecules
and turning them into vapor.
3. The vaporized plant compounds travel to the condensation flask or
the Condenser. Here, two separate pipes make it possible for hot water
to exit and for cold water to enter the Condenser. This makes the
vapor cool back into liquid.
4. The aromatic liquid by-product drops from the Condenser and collects
inside a container underneath it, which is called a Separator. Because
water and oil do not mix, the essential oil floats on top of the water.
From here, it is siphoned off. (Some essential oils are heavier than
water, such as clove essential oil, so they are found at the bottom of
the Separator.)
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Fig. Aniseed Seeds
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• Aniseed
Scientific Name: Pimpinella anisum
It is a flowering plant that grows in the Mediterranean region and Southwest
Asia. Anise was first cultivated in Egypt and the Middle East and was
brought to Europe for its medicinal value. It has been cultivated in Egypt for
approximately 4,000 years.
Western cuisines have long used anise to flavor dishes, drinks, and candies.
The word is used for both the species of herb and its licorice-like flavor. The
most powerful flavor component of the essential oil of anise, anethole, is
found in both anise and an unrelated spice indigenous to northern China
called star anise widely used in South Asian, Southeast Asian, and East
Asian dishes.
The typical composition of aniseed is:
Moisture: 9–13%
Protein: 18%
Fatty oil: 8–23%
Essential oil: 2–7%
Starch: 5%
N-free extract: 22–28%
Crude fiber: 12–25%
➢ Aniseed Essential Oil
Aniseed Essential Oil is obtained either by Steam Distillation or
Supercritical Extraction by Carbon Dioxide. The yield depends on
growing conditions and extraction process. The main constituent of
Anise essential oil is Anethole, an organic compound found widely
in nature especially in essential oils. It helps in treating:
o Bronchitis
o Cold & Flu
o Coughs
o Muscle Aches
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Fig. Carom Seeds
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• Ajwain (Carom)
Scientific name: Trachyspermum ammi
Ajwain is an herb whose leaves and seed – like fruits, which are mistaken to
be ‘Seeds’, are consumed by humans. The fruits are slightly green to brown
in color and have a pungent, bitter taste. They look like cumin seeds, but
their taste and aroma are closer to that of thyme. They are often sold as
whole seeds but can also be ground into a powder and used as a cooking
spice.
They are incredibly nutritious, being rich in fiber, antioxidants, and other
vitamins and minerals. Because of this, they have been associated with
health benefits and long been used in traditional Indian medicine practices.
Benefits of Ajwain are:
▪ Provides relief from acidity and indigestion.
▪ For ear and tooth ache.
▪ Can be used as a mosquito repellent.
➢ Carom Essential Oil
Distillation of Carom fruits yield essential oil consisting of more
than 25 compounds of which the major ones are:
o Thymol: 39%
o P – cymene: 30.8%
o γ – Terpinene: 23.2%
o β – Pinene: 1.7%
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Fig. Amomum subulatum (Black Cardamom)
Fig. Elettaria cardamomum (Green Cardamom)
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• Elaichi (Cardamom)
Scientific Name: Elettaria cardamomum
Cardamom is a spice 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. It is
made from the seed of several plants in the genera Elettaria and Amomum in
the family Zingiberaceae.
Both forms of cardamom are used as flavorings and cooking spices in both
food and drink, and as a medicine. Other uses include:
▪ It can lower Blood Pressure.
▪ It has anti-inflammatory effects.
▪ It said to be good to treat bad breath.
▪ It can prevent anxiety.
➢ Cardamom Essential Oil
Cardamom Essential Oil is formed by distillation of cardamom
seed. The content of essential oil in the seeds is strongly dependent
on storage conditions but may be as high as 8%. Composition of
the oil was found to be:
o α-terpineol: 45%
o myrcene: 27%
o limonene: 8%
o menthone: 6%
o β-phellandrene: 3%
o 1,8-cineol, sabinene and heptane: 2%
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Fig. Steam Distillation Apparatus used for Commercial essential oil
extraction.
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Extraction of Essential Oil
• Requirements
Steam generator, round bottomed flask, conical flask, glass tubes, condenser,
iron stand, separatory funnel, receiver, burners, sand bath, tripod stand,
petroleum ether (60°C – 80°C), Ajwain (Carom), Aniseed and Elaichi
(Cardamom).
• Procedure
Setup - The apparatus consists of a steam generator connected to the
round bottomed flask by a glass inlet tube. The flask is connected to a
condenser through a glass outlet tube. The condenser is attached to the
receiver through an adaptor.
1. Take 750 ml of water in the steam generator and heat it to produce
steam.
2. In the round flask take about 75 gm of crushed Aniseed.
3. Steam from the generator passes through the flask.
4. Some steam may condense in the flask. The flask may be heated by a
Bunsen burner to prevent excessive condensation of steam.
5. Steam passes through the flask, carrying with it the volatile
compounds of the Aniseed.
6. Let the process continue for about an hour.
7. Transfer the distillate to a separating funnel and extract with 20 ml
portions of petroleum ether.
8. Combine the petroleum ether extracts in a 250 ml conical flask and
dry it with anhydrous sodium sulphate (Na2SO4).
9. Remove the solvent from the extract by distillation in a water bath.
The essential oil is left behind in the distillation flask.
10.Find the weight of the extracted oil. Note the colour, odour and weight
of the essential oil.
11.Repeat the experiment with Ajwain and Elaichi.
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• Observations
1. Aniseed
Weight of Aniseed taken = 100 g
Weight of container = 10 g
Weight of container (with oil) = 11.25 g
Weight of oil extracted = 1.25 g
Percentage of essential oil = ((1.25/100) *100) = 1.25 %
Colour of oil = Colourless
Odour of oil = Aniseed – like smell, like licorice
2. Ajwain
Weight of Ajwain taken = 100 g
Weight of container = 10 g
Weight of container (with oil) = 11.33 g
Weight of oil extracted = 1.33 g
Percentage of essential oil = ((1.33/100) *100) = 1.33 %
Colour of oil = Colourless
Odour of oil = Ajwain – like smell, like thyme and oregano
3. Cardamom
Weight of Cardamom taken = 100 g
Weight of container = 10 g
Weight of container (with oil) = 12.6 g
Weight of oil extracted = 2.6 g
Percentage of essential oil = ((2.6/100) *100) = 2.6 %
Colour of oil = Colourless – Pale Yellow
Odour of oil = Cardamom – like
• Conclusion
By steam distilling of aniseed, ajwain and elaichi it has been observed
that they contain 1.25%, 1.33% and 2.6% essential oil content.
However, essential oil content may be influenced by soil conditions,
climate and other factors of plant growth hence it may vary.
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• References
1. http://www.chemijournal.com/archives/2018/vol6issue2/PartAM/6-2-296-678.pdf
2. https://journals.sagepub.com/doi/pdf/10.1177/1934578X0900400827
3. https://scialert.net/fulltext/?doi=ijp.2006.256.261
4. Wikipedia:
a. https://en.wikipedia.org/wiki/Ajwain
b. https://en.wikipedia.org/wiki/Cardamom
c. https://en.wikipedia.org/wiki/Anise
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