Isolation and Analysis of Essential Oils from Spices

Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction...

Full description

Saved in:
Bibliographic Details
Published in:Journal of chemical education 2012-04, Vol.89 (5), p.665-668
Main Authors: O’Shea, Stephen K, Von Riesen, Daniel D, Rossi, Lauren L
Format: Article
Language:English
Subjects:
Analytical chemistry
Chemical compounds
College Science
College students
Diethyl ether
Distillation
Essential oils
Liquid chromatography
Molecular Structure
Natural products
Organic Chemistry
Plants (Botany)
Science Experiments
Science Instruction
Scientific Concepts
Spectroscopy
Spices
Steam
Students
Undergraduate Study
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their spice extract and identified its components via TLC, reverse-phase HPLC, and GC–MS analyses. In addition, students reviewed molecular characteristics and interactions while discovering the similarities and differences among the six spice extracts.
ISSN:0021-9584
1938-1328
DOI:10.1021/ed101141w