CHAPTER ONE

1. 1 INTRODUCTION

The word perfume derives from the latin ―per fumum‖ meaning through

smoke, is fragrant liquid that is sprayed or rubbed on the skin or clothes

to give a pleasant smell. Extraction of perfume from various plants

resources is of ancient origin. Infact the natives from different tropical

regions of the globe have long been extracting oil from numerous oil

bearing plants. Human since the ancient time have known how to extract

oil from their natural resources. Vegetable oils are naturally occurring

esters of higher fatty acids and glycerol. They are widely distributed in

nature and were first consumed as food. Later oils were discovered to be

used as renewable raw materials for variety of non food production, for

instance perfumes, disinfectants, inks to mention but a few.

1.2 BACKGROUND OF THE STUDY

Several thousands of plants distributed throughtout the world contain

a group of odiferous, fragrance, oily products that are highly volatile

organic substances collectively known as essential oils. ―Essential‖ does

not mean ―most necessary‖ but rather the concentrated characteristics or

quintessence of a natural flavor or fragrance raw material (Coulson et al,

1
2003). Therefore, perfume may be from essential oils of vegetables or

plant origin. It is a complex mixture of aldehydes, ketones, hydrocarbons,

alcoholic acid and short chain esters.

The existence of perfume on certain plants has been known for

thousands of years. They can be found in leaves, flowers, stems, barks,

and roots. Ancient Egytians extracted essential oils from plants tissues by

steam distillation (Ogbu,2005). Other methods of isolating essential oils

includes solvent extraction, expression, cold plate or enfleurage. Some of

these methods have been adopted by essential oil extracting industries.

Information on perfume when the essential oils have been extracted

from plants are of different type of oils and these will ultimately influence

the smell of perfume over time namely:

1. The base oil (Base notes)- this will produce the scent that stays

longest on the skin and for this reason it is usually added to the

mixture e.g vanilla, ginnamon, sandalwood, mosses etc.

2. The middle oil (middle notes)- this also influences the smell of the

perfume for quite sometime but not as long as the base note does e.g

lemon grass, Yalang Ylang etc.

3. Top oil (top notes)- this is added to the mixture after the middle notes

and may then be followed by some other substances which will help to

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 bridge the scents together e.g orchard, rose, bergamount, lemon,orchid

etc.

A formulation or recipe that rightly blend with the oil or fragrance is

used and the reason perfume differs is due to the formulation or recipe

that will give pleasant odour. It is necessary to choose a good recipe of

formulation.

Alcohol is added to the fragrance or essential oils as a primary

solvent to reduce the strays of the oils.

Fixatives are also used with the other ingredients like water,

essential oils and alcohol to lower the rate of evaporation of the fragrance

of essential oils. The reason why a perfume losses its fragrance faster

than normal is because only a little amount of fixative was used when

preparing the perfume.

1.3 STATEMENT OF THE PROBLEM

There is a high demand of essential oils for various purposes such

as medicinal, perfumery, soap making, insecticides to mention but a few

have opened up wide opportunities for global warming.

Imported essential oils are very expensive to meet the demand of

our local consumer industries, therefore it becomes necessary to source

and extract these oils from local source. In particular perfumes that are

usually imported can be produced locally from a vast variety of oil

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bearing plants yet to be explored. It has also been observed that high

concentration of perfumes in the epidermal tissues can cause skin

irritation or peeling due to poor formulation. This problem will be

explored on this project. Solvent extraction is the safest method for

extracting high quality oil because some herbs and spices cannot be

extracted from enfleurage method but it has the disadvantage of having

residual solvents in the essential oils.

The research is conducted in order to use hydrodistillation as one

of the applicable methods to extract essential oils. Hydrodistillation has

the advantage of no solvent residues as an alternative to conventional

extraction techniques. This research will reveal the difference in yields by

the methods.

1.4 JUSTIFICATION OF THE STUDY

It is hoped that from this research work, optimum extraction

parameters like solvent type, solvent ratio, contact time and particle size

and the quality of perfume would be established. The result obtained

would add to the data bank that could help potential industrialist who

intends to go into perfume production from plants. Consequently, more

processing industries would lead to a higher production both for domestic

consumption and export. Major consumers of essential oils are the

perfumery, cosmetics, food and beverages and pharmaceutical industries.

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Most of these industries in Nigeria depend on imported essential oils for

their production and this makes their products very expensive.

Interestling, some of these source of essential oils are common in Nigeria

such as lemon grass, ginger, flowers, eucalyptus to mention but a few.

There is a high potential in this area and it becomes necessary to

seek means to explore and exploit area with the aim of providing our

local industries with these essential oils. There are great biodiversity in

the ecosystem when it is tapped into the economy of Nigeria will be

improved upon. It can also create numerous job opportunities for the

youth as both industries and farmers will be employers of labour.

1.5 OBJECTIVE OF THE RESEARCH

The main objective of this research is to extract essential oil from

lemon grass (cymbopogon citrasus) using solvent extraction, enfleurage,

and hydrodistillation and formulating the perfume.

1.6 SCOPE OF THE RESEARCH

I. Investigate the effect of solvent nature on extraction in terms of yield

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 CHAPTER TWO

2.1 THE HISTORY OF PERFUMERY

People‘s use of scents, aroma and fragrances has been used for many

centuries.Since the beginning of recorded history, humans have attempted

to mask or enhance their own odor by using perfume, which emulates

nature's pleasant smells. Many natural and man-made materials have been

used to make perfume to apply to the skin and clothing, to put in cleaners

and cosmetics, or to scent the air. Because of differences in body

chemistry, temperature, and body odors, no perfume will smell exactly

the same on any two people.

Perfume comes from the Latin "per" meaning "through" and "fume," or

"smoke." Many ancient perfumes were made by extracting natural oils

from plants through pressing and steaming. The oil was then burned to

scent the air. Today, most perfume is used to scent bar soaps. Some

products are even perfumed with industrial odorants to mask unpleasant

smells or to appear "unscented."

While fragrant liquids used for the body are often considered

perfume, true perfumes are defined as extracts or essences and contain a

percentage of oil distilled in alcohol. (Clark E. et al, 1975). A perfume is

composed of three notes. The base note is what a fragrance will smell like

after it has dried. The smell that develops after the perfume has mixed

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with unique body chemistry is referred to as the middle note. And the top

note is the first smell experienced in an aroma. Each perfumery has a

preferred perfume manufacturing process, but there are some basic steps.

The notes unfold over time, with the immediate impression of the top

note leading to the deeper middle notes, and the base notes gradually

appearing as the final stage. These notes are created carefully with

knowledge of the evaporation process of the perfume. The top note

consists of small light molecules that evaporate quickly. The middle note

forms the heart of main body of a perfume and act to mask the often

unpleasant initial impression of base notes.

Traditionally perfumes were made from plant and animal

substances and prepared in the form of waters, oils, unguents, powders,

and incense. This last method of fragrance gives us our word ‗perfume‘

which means ‗to smoke through‘. Most modern perfumes are alcohol-

based and contain synthetic scents. While the term ‗perfume‘ usually

refers to fragrances in general, in the more technical language of the

perfumer, a perfume must contain over 15% of fragrance oils in alcohol.

The preferred fragrances for perfumes are by no means universal, but

differ according to cultural dictates and fashions. In the sixteenth century,

for example, pungent animal scents such as musk and civet were very

popular. In the nineteenth century, by contrast, such animal scents were

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generally considered too crude, and light floral fragrances were favored.

Perfumes were held in high esteem and widely employed in the ancient

world. The wealthy would perfume not only the body, but their

furnishings and their favorite horses and dogs. On ancient altars perfumes

were offered to the gods, while in the kitchens of antiquity the same

scents — Saffron, Cinnamon, Rose, Myrrh — might be used to flavor

food and wine.

2.2 CONCENTRATION OF PERFUME

Perfume types reflect the concentration of aromatic compounds in a

solvent, which in fine fragrance) is typically ethanol or a mix of water

and ethanol. Various sources differ considerably in the definitions of

perfume types. The intensity and longevity of a perfume is based on the

concentration, intensity and longevity of the aromatic compounds (natural

essential oils / perfume oils) used: As the percentage of aromatic

compounds increases, so does the intensity and longevity of the scent

created. Specific terms are used to describe a fragrance's approximate

concentration by percent/volume on perfume oil, which are typically

vague or imprecise. A list of common terms (Perfume-Classification) is

as follows:

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 Perfume extract, or simply perfume (Extract): 15-40% aromatic

compounds.

Esprit de Parfum (ESdP): 15-30% aromatic compounds, a seldom

used strength concentration in between EdP and perfume.

Eau de Parfum (EdP), Parfum de Toilette (PdT): 10-20% (typical

15%) aromatic compounds.

Eau de toilette (EdT): 5-15% (typical 10%) aromatic compounds.

Eau de Cologne (EdC): Chypre citrus type perfumes with 3-8%

(typical 5%) aromatic compounds.

Perfume mist: 3-8% aromatic compounds (typical non-alcohol

solvent).

Splash (EdS) and Aftershave: 1-3% aromatic compounds (Larson and

Martin, 1973)

2.3 PERFUME NOTES

Perfume is described in a musical metaphor as having three sets of notes,

making the harmonious scent accord. The notes unfold over time, with

the immediate impression of the top note leading to the keeper middle

notes, and the base notes gradually appearing as the final stage. These

notes are created carefully with knowledge of the evaporation process of

the perfume.

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 Top notes: The scents that are perceived immediately on

application of a perfume. Top notes consist of small, light

molecules that evaporate quickly. They form a person's initial

impression of a perfume and thus are very important in the selling

of a perfume. Also called the head notes

Middle notes: The scent of a perfume that emerges just prior to

when the top notes dissipate. The middle note compounds form the

"heart" or main body of a perfume and act to mask the often

unpleasant initial impression of base notes, which become more

pleasant with time. They are also called the heart notes.

Base notes: The scent of a perfume that appears close to the

departure of the middle notes. The base and middle notes together

are the main theme of a perfume. Base notes bring depth and

solidity to a perfume. Compounds of this class of scents are

typically rich and "deep" and are usually not perceived until 30

minutes after application.

The scents in the top and middle notes are influenced by the base notes;

as well the scents of the base notes will be altered by the type of

fragrance materials used as middle notes.(6)

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2.4 SOURCES OF PERFUMES

2.4.1 Aromatics sources

Plant sources

Plants have long been used in perfumery as a source of essential oils and

aroma compounds. These aromatics are usually secondary metabolites

produced by plants as protection against herbivores, infections, as well as

to attract pollinators. Plants are by far the largest source of fragrant

compounds used in perfumery. The sources of these compounds may be

derived from various parts of a plant. A plant can offer more than one

source of aromatics, for instance the aerial portions and seeds of

coriander have remarkably different odors from each other. Orange

leaves, blossoms, and fruit zest are the respective sources of petitgrain

neroli, and orange oils.

Bark: Commonly used barks include cinnamon and cascarilla. The

fragrant oil in sassafras root bark is also used either directly or purified

for its main constituent, safrole, which is used in the synthesis of other

fragrant compounds.

Flowers and blossoms: Undoubtedly the largest and most common

source of perfume aromatics. Includes the flowers of several species

of rose and jasmine, as well as osmanthus, plumeria, miosa, tuberose,

narcissus, scented geranium, cassie, ambrette as well as the blossoms

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of citrus and ylang-ylang trees. Although not traditionally thought of

as a flower, the unopened flower buds of the clove are also commonly

used. Most orchid flowers are most commercially used to produce

essential oils or absolutes, except in the case of Vanilla, an orchid,

which must be pollinated first and made into seed pods before use in

perfumery.

Fruits: Fresh fruits such as apples, strawberries, cherries unfortunately

do not yield the expected odors when extracted; if such fragrance

notes are found in a perfume, they are synthetic. Notable exceptions

include litsea cubeba, vanilla, and juniper berry. The most commonly

used fruits yield their aromatics from the rind; they include citrus such

as oranges, lemons, and limes. Although grapefruit rind is still used

for aromatics, more and more commercially used grapefruit aromatics

are artificially synthesized since the natural aromatic contains Sulfur

and its degradation product is quite unpleasant in smell.

Leaves and twigs: Commonly used for perfumery are lavender leaf,

patchouli, sage, violets rosemary, and citrus leaves. Sometimes leaves

are valued for the "green" smell they bring to perfumes, examples of

this include hay and tomato leaf.

Resins: Valued since antiquity, resins have been widely used in

incense and perfumery. Highly fragrant and antiseptic resins and resin-

containing perfumes have been used by many cultures as medicines

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 for a large variety of ailments. Commonly used resins in perfumery

include labdanum, frankincense, myrrh, Perusbalsam, gum benzoin.

Pine and fir resins are a particularly valued source of terpenes used in

the organic synthesis of many other synthetic or naturally occurring

aromatic compounds. Some of what is called amber and copal in

perfumery today is the resinous secretion of fossil conifers.

Roots, rhizomes and bulbs: Commonly used terrestrial portions in

perfumers include iris rhizomes, Vetiver roots, various rhizomes of

the ginger family.

Seeds: Commonly used seeds include Tonka bean, carrot seed,

coriander, caraway, cocoa, nutmeg, mace, cardamom, and anise.

Woods: Highly important in providing the base notes to a perfume,

wood oils and distillates are indispensable in perfumery. Commonly

used woods include sandalwood, rosewood, Agarwood, birch, cedar,

juniper, and pine. These are used in the form of macerations orry-

distilled (rectified) forms.

Animal sources

Ambergris: Lumps of oxidized fatty compounds, whose precursors

were secreted and excelled by the sperm whale. Ambergris should

not be confused with yellow amber, which is used in jewelry.

Because the harvesting of ambergris involves no harm to its animal

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 source, it remains one of the few animalic fragrance agents around

which little controversy now exists.

Castoreum: Obtained from the odorous sacs of the North American

beaver.

Civet: Also called Civet Musk, this is obtained from the odorous

sacs of the civets, animals in the family Viverridaemongoose. The

World Society for the Protection of Animals investigated African

civets caught for this purpose.

Hyraceum: Commonly known as "Africa Stone", is the petrified

excrement of the Rock Hyrax.

Honeycomb: From the honeycomb of the honeybee. Both beeswax

and honey can be solvent extracted to produce an absolute.

Beeswax is extracted with ethanol and the ethanol evaporated to

produce beeswax absolute.

Deer musk: Originally derived from the musk sacs from the Asian

musk deer, it has now been replaced by the use of synthetic musk

sometimes known as "white musk".

Other natural sources

Lichens: Commonly used lichens include oakmoss and treemoss

thalli.

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 "Seaweed": Distillates are sometimes used as essential oil in

perfumes. An example of commonly used seaweed is Fucus

vesiculosus, which is commonly referred to as bladder wrack.

Natural seaweed fragrances are rarely used due to their higher cost

and lower potency than synthetics.

2.4.2 Synthetic sources

Aroma compound

Many modern perfumes contain synthesized odorants. Synthetics can

provide fragrances which are not found in nature. For instance, Calone, a

compound of synthetic origin, imparts a fresh ozonous metallic marine

scent that is widely used in contemporary perfumes. Synthetic aromatics

are often used as an alternate source of compounds that are not easily

obtained from natural sources. For example, linalool and coumarin are

both naturally occurring compounds that can be inexpensively

synthesized from a terapnes Orchid scents (typically salicylates) are

usually not obtained directly from the plant itself but are instead

synthetically created to march the fragrant compounds found in various

orchids.

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One of the most commonly used classes of synthetic aromatic by far are

the white musk. These materials are found in all forms of commercial

perfumes as neutral background to the middle notes. This musk is added

in large quantities to laundry detergents in order to give washed clothes a

lasting "clean" scent.

2.5 ESSENTIAL OILS

Essential oils are natural fragrances extracted from virtually every parts

of a plant. Essential oils are volatile and liquid aroma compounds from

natural sources usually plants, they are not oils in a strict sense, but often

share with oils poor solubility on water. It contains mainly volatiles as

terpenoids, benzenoids, fatty acid derivatives and alcohols. The Federal

Drug Agency (FDA) and other authorities recognize essential oils

generally as safe. Although essential oils are widely used on cosmetics

the uses of essential oils are determined by their chemical, physical and

sensory properties, which differ greatly from oil to oil. Each of the

individual chemical compounds that can be found on oil contributes to

the overall character.

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2.4 SOURCES OF ESSENTIAL OIL

Essential oils are desired from various types and parts of plant.

Some of them include:

2.4.1 LEMONGRASS

Family: Poaceae (Gramineae), Cymbopogon species

The genus has about 55 species, most of which are native to South Asia,

Southeast Asia and Australia. Two major types have considerable

relevance for commercial use: East Indian lemongrass (Cymbopogon

flexuosus ) is native to India, Sri Lanka, Burma and Thailand, whereas

West Indian lemongrass (Cymbopogon citratus) is assumed to originate

in Malaysia. The plants grow in dense clumps up to 2 meters in diameter

and have leaves up to 1 meter long. Further Cymbopogon martini (Roxb.)

J.F. Watson var. martini, which is native to India and cultivated in Java is

worth mentioning as it also grows in Bhutan and is extracted for

palmarosa oil. Another species with commercial relevance is citronella

grass (Cymbopogon winterianus Jowitt) which also stems from India, but

is today grown throughout the tropics.

The reported life zone for lemongrass is 18 to 29 degrees centigrade with

an annual precipitation of 0.7 to 4.1 meters with a soil pH of 5.0 to 5.8

17
(East Indian) or 4.3 to 8.4 (West Indian). The plants need a warm, humid

climate in full sun. They grow well in sandy soils with adequate drainage.

Since the plants rarely flower or set seed, propagation is by root or plant

division. The plants are harvested mechanically or by hand about four

times each year with the productive populations lasting between four and

eight years Extensive breeding programs have developed many varieties

of lemongrass.

The quality of lemongrass oil is generally determined by the content of

citral, the aldehyde responsible for the lemon odor. Some other

constituents of the essential oils are -terpineol, myrcene, citronellol,

methyl heptenone, dipentene, geraniol, limonene, nerol, and farnesol

.West Indian oil differs from East Indian oil in that it is less soluble in 70

percent alcohol and has a slightly lower citral content.

Lemongrass is used in herbal teas and other nonalcoholic beverages in

baked goods, and in confections. Oil from lemongrass is widely used as a

fragrance in perfumes and cosmetics, such as soaps and creams. Citral,

extracted from the oil, is used in flavoring soft drinks in scenting soaps

and detergents, as a fragrance in perfumes and cosmetics, and as a mask

for disagreeable odors in several industrial products. Citral is also used in

the synthesis of ionones used in perfumes and cosmetics.

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As a medicinal plant, lemongrass has been considered a carminative and

insect repellent. West Indian lemongrass is reported to have antimicrobial

activity .Oil of West Indian lemongrass acts as a central nervous system

depressant .Oil of East Indian lemongrass has antifungal activity .The

volatile oils may also have some pesticide and mutagenic activities

.Cymbopogon nardus is a source of citronella oil. Cymbopogon martinii

is reportedly toxic to fungi.(Moore, Michael 2006).

2.4.2 Grass Oils

Several important essential oils are derived from grasses and used

in the perfume industry. The genus Cymbopogon (formerly Andropogon)

is especially rich in perfume species.

2.4.3 Jasmine

A highly esteemed perfume, jasmine is cultivated in southern

France and surrounding areas. The main source is Jasminum officinarum

var. grandiflorum, which is usually grafted on a less desirable variety.

The flowers are picked as soon as they are open and the oil is extracted

by effleurage.

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2.4.4 Violet

One of the most popular perfumes is made from violets. Blue and

pur0le double varieties of Viola odorata, native to Europe, are grown

mainly in the vicinity of Nice. Solvents or maceration with hot fats

extracts the oil. It occurs in such minute amounts that 15 tons of flowers

are required to obtain only one pound of oil. Genuine violet perfume is

rare and expensive, and it has been almost entirely replaced by synthetic

products derived from ionone.

2.4.5 Lavender

Lavender perfumes are very old and were used by the Romans in

their baths. It is still one of the most important scents. It is a low shrub

with terminal spikes of very fragrant bluish flowers. . The oil is

important in the manufacture of Eau de Cologne and other perfumes and

is also used in soaps, cosmetics and medicine as a mild stimulant.

Lavender water, a mixture of the oil in water and alcohol, is popular in

England (Yardley brand).

2.4.6 Otto of Roses

This is valuable oil that is also called Attar of Roses. It has been
one of the most favorite perfumes either in combination with other oils or
alone. Bulgaria supplied most the commercial supply in the 20th

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Century. The damask rose, Rosa damascena, was the main source.
Flowers are picked in the early morning just as they are opening and are
distilled immediately. The oil is colorless at first but gradually turns to a
yellowish or greenish color.

2.4.7 Rosemary

Rosemary, (Rosmarinus officinalis), is a native of the Mediterranean

region. It has long been a favored sweet-scented plant and has been

important in the folklore of many countries. It is one of the least

expensive and most refreshing odors. The plant is a small evergreen

shrub that is cultivated in Europe and the United States. The oil is

extracted by distillation of the leaves and fresh flowering tops or by

solvent extraction. The leaves are valuable as a spice.

2.5 CHEMICAL CONSTITUENTS OF ESSENTIAL OILS

Pure essential oils are mixtures of more than 200 components, normally

mixtures of terpenes or phenylpropanic derivatives, in which the chemical

and structural differences between compounds are minimal. They can be

essentially classified into two groups:

Volatile fraction: Essential oil constituting of 90–95% of the oil in

weight, containing the monoterpene and sesquiterpene hydrocarbons, as

well as their oxygenated derivatives along with aliphatic aldehydes,

alcohols, and esters.

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Nonvolatile residue: that comprises 1–10% of the oil, containing

hydrocarbons, fatty acids, sterols, carotenoids, waxes, and flavonoids. (10)

2.6 CHEMICAL STRUCTURE OF ESSENTIAL OIL

2.6.1. Hydrocarbon:

Essential Oils consist of Chemical Compounds that have hydrogen and

carbon as their building blocks. Basic Hydrocarbon found in plant are

isoprene having the following structure.

(Isoprene)

2.6.2. Terpenes:

Generally have names ending in ― ene.‖ For examples: Limonene,

Pinene, Piperene, Camphene, etc. Terpenes are anti-inflammatory,

antiseptic, antiviral, and bactericidal. Terpenes can be further categorized

in monoterpenes, sesquiterpenes and diterpenes. Referring back to

isoprene units under the Hydrocarbon heading, when two of these

22
isoprene units join head to tail, the result is a monoterpene, when three

join, it‘s a sesquiterpene and four linked isoprene units are diterpenes.

i. Monoterpenes [C10H16 ]

Properties: Analgesic, Bactericidal, Expectorant, and Stimulant.

Monoterpenes are naturally occurring compounds, the majority being

unsaturated hydrocarbons (C10). But some of their oxygenated derivatives

such as alcohols, Ketones, and carboxylic acids known as

monoterpenoids.

(Limonene) (Menthol)

The branched-chain C10 hydrocarbons comprises of two isoprene units

and is widely distributed in nature with more than 400 naturally occurring

monoterpenes identified.

ii. Sesquiterpenes

Properties: anti-inflammatory, anti-septic, analgesic, anti-allergic.

Sesquiterpenes are biogenetically derived from farensyl pyrophosphate

and in structure may be linear, monocyclic or bicyclic. They constitute a

23
very large group of secondary metabolites, some having been shown to be

stress compounds formed as a result of disease or injury.

iii. Sesquiterpene Lactones:

Over 500 compounds of this group are known; they are particularly

characteristics of the Composite but do occur sporadically in other

families. Not only have they proved to be of interest from chemical and

chemotaxonomic viewpoints, but also possess many antitumor, anti-

leukemia, cytotoxic and antimicrobial activities. They can be responsible

for skin allergies in humans and they can also act as insect feeding

deterrents.

Chemically the compounds can be classified according to their carboxylic

skeletons; thus, from the germacranolides can be derived the

guaianolides, pseudoguaianolides, eudesmanolides, eremophilanolides,

xanthanolides, etc.

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A structural feature of all these compounds, which appears to be

associated with much of the biological activity, is the α, β -unsaturated- γ-

lactones.

iv. Diterpenes

Properties: anti-fungal, expectorant, hormonal balancers, hypotensive

Diterpenes are made of up four isoprene units. This molecule is too heavy

to allow for evaporation with steam in the distillation process, so is rarely

found in distilled essential oils. Diterpenes occur in all plant families and

consist of compounds having a C20 skeleton. There are about 2500 known

diterpenes that belong to 20 major structural types. Plant hormones

Gibberellins and phytol occurring as a side chain on chlorophyll are

diterpenic derivatives. The biosynthesis occurs in plastids and

interestingly mixtures of monoterpenes and diterpenes are the major

constituents of plant resins. In a similar manner to monoterpenes,

diterpenes arise from metabolism of geranyl geranyl pyrophosphate

(GGPP).

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2.6.3. Alcohols

Properties: anti-septic, anti-viral, bactericidal and germicidal.

Alcohols are the compounds which contains Hydroxyl compounds.

Alcohols exist naturally, either as a free compound, or combined with a

terpenes or ester. When terpenes are attached to an oxygen atom, and

hydrogen atom, the result is an alcohol. When the terpene is

monoterpene, the resulting alcohol is called a monoterpenol. Alcohols

have a very low or totally absent toxic reaction in the body or on the skin.

Therefore, they are considered safe to use.

2.6.4. Aldehydes:

Properties: anti-fungal, anti-inflammatory, anti-septic, anti-viral,

bactericidal, disinfectant, sedative.

Medicinally, essential oils containing aldehydes are effective in treating

Candida and other fungal infections.

Example: Citral in lemon, Lemongrass and lemon balm and Citronellal in

lemongrass, lemon balm and citrus eucalyptus.

2.6.5. Acids

Properties: anti-inflammatory.

Organic acids in their free state are generally found in very small

quantities within Essential oils. Plant acids act as components or buffer

systems to control acidity.

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2.6.6. Esters

Esters are formed through the reaction of alcohols with acids. Essential

oils containing esters are used for their soothing, balancing effects.

Because of the presence of alcohol, they are effective antimicrobial

agents. Medicinally, esters are characterized as antifungal and sedative,

with a balancing action on the nervous system. They generally are free

from precautions with the exception of methyl salicylate found in birch

and wintergreen which is toxic within the system.

2.6.7. Ketones:

Properties: anti-catarrhal, cell proliferant, expectorant, vulnery.

Ketones often are found in plants that are used for upper respiratory

complaints. They assist the flow of mucus and ease congestion. Essential

oils containing ketones are beneficial for promoting wound healing and

encouraging the formation of scar tissue. Ketones are usually (not

always) very toxic. The most toxic ketone is Thujone found in mugwort,

sage, tansy, thuja and wormwood oils. Other toxic ketones found in

essential oils are pulegone in pennyroyal, and pinocamphone in hyssops.

Some non-toxic ketones are jasmone in jasmine oil, fenchone in fennel

oil, carvone in spearmint and dill oil and menthone in peppermint oil.

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2.6.8. Lactones

Properties: anti-inflammatory, antiphlogistic, expectorant, febrifuge.

Lactones are known to be particularly effective for their anti-

inflammatory action, possibly by their role in the reduction of

prostaglandin synthesis and expectorant actions. Lactones have an even

stronger expectorant action then ketones. (11)

PARAMETERS EFFECTING YIELD & QUALITY OF

ESSENTIAL OILS

Mode of Distillation;

Technique for the distillation should be chosen on basis of oil boiling

point and nature of herb as the heat content and temperature of steam

can alter the distillation characteristics.

Proper design of equipment‘s;

Improper designing of tank, condenser or separators can lead to loss of

oils and high capital investments.

Material of Construction of equipment‘s;

Essential oils which are corrosive in nature should be preferably

distilled in stills made of resistant materials like aluminum, copper or

stainless steel.

Condition of Raw material;

Condition of raw material is important because some materials like

roots and seeds will not yield essential oil easily if distilled in their

28
 natural state. These materials have to be crushed, powdered or soaked

in water to expose their oil cells.

Filling of raw material / steam distribution;

Improper loading of the herb may result in steam channeling causing

incomplete distillation.

Operating parameters like steam injection rate inlet pressure/

condensate temperature;

Proper control of injection rates and pressure in boiler operated units

is necessary, to optimize the temperature of extraction for maximal

yield

Temperature of condensate should not be high as can result in oil loss

due to evaporation.

Time given for distillation

Different constituents of the essential oil get distilled in the order of their

boiling points. Thus the highest boiling fractions will be last to come

over when, generally, very little oil is distilling. If the distillation is

terminated too soon, the high boiling constituents will be lost.

Pre condition of tank / equipments

Tanks should be well steamed for multiple crop distillation

Tank / equipments should not be rusted for quality oil.

29
2.7 TREATMENT / PURIFICATION OF ESSENTIAL OILS

Essential oil as obtained from the oil separator is in crude form.

It may have suspended impurities and appreciable moisture content. It

might even contain some objectionable constituents which degrade its

flavour/fragrance quality.

The presence of moisture and impurities adversely affects the keeping

quality of oil and accelerates the polymerization and other undesirable

reactions.

Remedies

Filtration of oil through Marking is a simple method for removal of

impurities. For removal of the moisture and free the oil of suspended

impurities, addition of a drying agent like Anhydrous Sodium Sulphate to

the oil, standing the oil overnight will get the oil clear of moisture. On

industrial scale use of high speed centrifuge to clarify the essential oils

can be also used.

Essential oils can also be rectified or re-distilled to remove objectionable

constituents, dark colour or polymerized oil. (12)

2.8 STORAGE OF ESSENTIAL OILS

• Oils should be stored in shaded areas away from direct sunlight

• Should always be filled up to brim level

• Containers / bottles should be well cleaned / steamed

30
2.9 PERFUME EXTRACTION METHOD

Fragrance extraction refers to the extraction of aromatic compounds from

raw materials, using methods such as distillation, solvent extraction,

expression [or enfleurage. The results of the extracts are either essential

oils, absolutes, concretes, or butters, depending on the amount of waxes

in the extracted product.

To a certain extent, all of these techniques tend to distort the odour of the

aromatic compounds obtained from the raw materials. Heat, chemical

solvents, or exposure to oxygen in the extraction pr process denature the

aromatic compounds, either changing their odour character or rendering

them odourless.

2.9.1 Extraction of Fragrance

Before perfumes can be composed, the odorants used in various perfume

compositions must first be obtained. Synthetic odorants are produced

through organic synthesis and purified. Odorants from natural sources

require the use of various methods to extract the aromatics from the raw

materials. The results of the extraction are essential oils, absolutes,

concretes, or butters, depending on the amount of waxes in the extracted

produced.

31
All these techniques will, to a certain extent, distort the odor of the

aromatic compounds obtained from the raw materials.

Maceration/Solvent extraction: This is most used and economically

important technique for extracting aromatics in the modern perfume

industry. Raw materials are submerged in a solvent that can dissolve the

desired aromatic compounds. Maceration lasts anywhere from hours to

months. Fragrant compounds form woody and fibrous plant materials are

often obtained in this manner as are all aromatics from animal sources.

The technique can also be used to extract odorants that are too volatile for

distillation or easily denatured by heat. Commonly used solvents for

maceration/solvent extraction include hexane, and dimethyl ether. The

product of this process is called a "concrete."

32
Figure 2.5 Solvent extracts separation

Supercritical fluid extraction: A relatively new technique for extracting

fragrant compounds from a raw material, which often employs

Supercritical CO2. Due to the low heat of process and the relatively

nonreactive solvent use in the extraction, the fragrant compounds derived

often closely resemble the original odor of the raw material.

Ethanol extraction: A type of solvent extraction used to extract fragrant

compounds directly from dry raw materials, as well as the impure oily

compounds materials resulting from solvent extraction or effleurage.

Ethanol extraction is not used to extract fragrance from fresh plant

33
materials since these contain large quantities of water, which will also be

extracted into the ethanol.

2.9.2 Distillation

Distillation is the process in which a liquid or vapour mixture of

two or more substance is separated into its component fractions of desired

purity, by the application and removal of heat. In simplier term, implies

vaporizing or liberating the oils from the trichomes / plant cell

membranes of the herb in presence of high temperature and moisture and

then cooling the vapour mixture to separate out the oil from water.

Distillation is a common technique for obtaining aromatic

compounds from plants, such as orange blossoms and roses. The raw

material is heated and the fragrant compounds are re-collected through

condensation of the distilled vapor. Distilled products, whether through

steam or dry distillation are known either as essential oils or ottos.

Today, most common essential oils, such as lavender, peppermint, and

eucalyptus, are distilled. Raw plant material, consisting of the flowers,

leaves, wood, bark, roots, seeds, or peel, are put into an alembic

(distillation apparatus) over water.

34
Steam distillation: Steam from boiling water is passed through the raw

material for 60-105 minutes, which drives out most of their volatile

fragrant compounds. The condensate from distillation, which contains

both water and the aromatics, is settled in a Florentine flask. This allows

for the easy separation of the fragrant oils from the water as the oil will

float to the top of the distillate where it is removed, leaving behind the

watery distillate. The water collected from the condensate, which retains

some of the fragrant compounds and oils from the raw material, is called

hydrosol and is sometimes sold for consumer and commercial use. This

method is most commonly used for fresh plant materials such as flowers,

leaves, and stems.

Advantages:

The advantage of steam distillation is that it is a relatively cheap process

to operate at a basic level, and the properties of oils produced by this

method are well known. Newer methodology, such as sub critical water

extraction, may well eventually replace steam distillation, but so far even

contenders such as carbon dioxide extraction - although establishing a

firm market niche - have not really threatened to take over as the major

preparative technique.

35
Dry/destructive distillation: Also known as rectification, the raw

materials are directly heated in a still without a carrier solvent such as

water. Fragrant compounds that are released from the raw material by the

high heat often undergo anhydrous pyrolysis, which results in the

formation of different fragrant compounds, and thus different fragrant

notes. This method is used to obtain fragrant compounds from fossil

amber and fragrant woods (such as birch tar) where an intentional

"burned" or "toasted" odour is desired.

Fractionation distillation: Through the use of a fractionation column,

different fractions distilled from a material can be selectively excluded to

manipulate the scent of the final product. Although the product is more

expensive, this is sometimes performed to remove unpleasant or

undesirable scents of a material and affords the perfumer more control

over their composition process.

Hydro distillation

Hydro / water distillation is one of the simplest, oldest and

primitive process known to man for obtaining essential oils from plants.

Mostly used by small scale producers of essential oils in water / hydro

distillation the plant material is almost entirely covered with water as

suspension in the still which is placed on a furnace. Water is made to boil

and essential oil is carried over to the condenser along with the steam. It

36
is useful for distillation of powders of spices and comminuted herbs etc.

The Deg Bhabka method of India using copper stills is an example of this

technique. Some process becomes obsolete to carry out extraction process

like Hydro Distillation which often used in primitive countries. The risk

is that the still can run dry, or be overheated, burning the aromatics and

resulting in an Essential Oil with a burnt smell. Hydro distillation seems

to work best for powders (i.e., spice powders, ground wood, etc.) and

very tough materials like roots, wood, or nuts. (13)

DISADVANTAGES OF THE HYDRO DISTILLATION

The process is slow and the distillation time is much longer thereby

consuming more firewood / fuel making process uneconomical.

Variable rate of distillation due to difficult control of heat.

Extraction of the herb is not always complete

As the plant material near the bottom walls of the still comes in direct

contact with the fire from furnace there is a likelihood of its getting

charred and thus imparting an objectionable odor to the essential oil

Prolong action of hot water can cause hydrolysis of some constituents

of the essential oils such as esters etc which reacts with the water at

high temperatures to form acids & alcohols

Not suitable for large capacity / commercial scale distillations

Not suitable for high boiling hardy roots / woody plant materials

37
2.9.4 Enfleurage

This is the absorption of aroma materials into solid fat or wax and

extracting the odorous oil with ethyl alcohol. Extraction by enfleurage

was commonly used when distillation was not possible because some

fragrant compounds denature through high heat. This technique is not

commonly used in the present day industry due to its prohibitive cost and

the existence of more efficient and effective extraction methods.

Enfleurage is a two-step process during which the odour of aromatic

materials is absorbed into wax or fat, and then extracted with alcohol.

2.10 FORMULATION OF PERFUMES

Perfume oils usually contain tens to hundreds of ingredients and these are

typically organized in a perfume for the specific role they play.

These ingredients can be roughly grouped into four groups:

Primary scents (Heart):- can consist of one or a few main ingredients

for a certain concept such as ―rose‖. Alternatively, multiple

ingredients can be used together to create an ―abstract‖ primary scent

that does not bear a resemblance to a natural ingredient. For instance,

jasmine and rose scents are commonly blended for abstract floral

fragrances.

38
Modifiers: These ingredients alter the primary scent to give the perfume a

certain desired character for instance fruit esters may be included in a

floral the cherry scent in cherry cola can be considered a modifier.

Blenders: A large group of ingredients that smooth out the transitions of a

perfume between different ‖layers‖ or bases. These themselves can be

used as a major component of the primary scent. Common blending

ingredients include linalool and hydroxycitronellal.

Fixatives: they are used to support the primary scent by bolstering it.

Many resins, wood scents, and bases are used as fixatives.

The top, middle, and base notes of a fragrance may have separate primary

scents and supporting ingredients. The perfume‘s fragrance oils are then

blended with ethyl alcohol and water aged in tanks for several weeks and

filtered through processing equipment to respectively allow the perfume

ingredients in the mixture to stabilize and to remove any sediment and

particles before the solution can be filled into the perfume bottles.

39
 CHAPTER THREE

MATERIAL AND METHODS

3.1 SAMPLE PREPARATION

Fresh Lemongrass sample was collected from the garden in Caritas

University Enugu in Enugu State. The sample was allowed to dry for

about three days in the laboratory. The leaves were later cut into slices to

reveal the tighter inner stem until when ready for use.

Figure 3.1 lemon grass

3.2 APPARATUS AND REAGENTS

A retort stand

500ml Separation funnel

250ml and 100ml Beakers

Electronics weighting balance (V 100)

Water bath (DC 1000)

Mortar and pestle

40
 500ml Round bottom flask

Knife

Aluminum foil

Electric heater

Distilled water

N-hexane

Ethanol

Olive oil

3.3 PROCEDURE FOR SOLVENT EXTRACTION METHOD

130g of the dry sample of lemongrass were weighed from the

sliced lemongrass sample and placed in a 500ml clean flat bottom flask.

600ml of N-hexane solvent were poured into the 500ml flask and

stopped. The flask and content were allowed to stand for 24hrs; this was

done to extract all the oil content in the lemongrass and for complete

extraction. After which the extract was decanted into another 500ml

beaker. 200ml of Ethanol were added to extract the essential oil since

essential oil is soluble in Ethanol. The mixture was then transferred to

500ml separating funnel and separated by a process called liquid/liquid

separation process. The content of the separating funnel was and allowed

to come to equilibrium, which separated into two layers (depending on

41
their different density). The lower Ethanol extract and the upper Hexane

layer were collected into two separate 250ml beaker and were placed in a

water bath at 78oC. This was done to remove the Ethanol leaving only the

natural essential oil. The yield of oil was determined by weighing the

extract on an electronic weighing balance. The difference between the

final weight of the beaker with extract and the initial weight of the empty

beaker gave the weight of essential oil.

Figure 3.3. solvent extraction separation

42
3.4 PROCEDURE FOR ENFLEURAGE METHOD

130g of the dry sample of lemongrass were weighed out and

pounded with mortar and pestle (to reveal the tighter inner stem). The

pounded sample was then placed in a 500ml beaker. About 70ml of light-

flavored olive oil were warmed and mixed with the mashed lemongrass

(to allow for efficient absorption of the essential oil). The beaker was

covered with aluminum foil and shaken until the lemongrass was

distributed throughout the oil. It was then allowed to stand for 24hours at

room temperature for proper absorption. 140ml Ethanol were added to

absorb the essential oil leaving behind the light-flavoured olive oil and

the lemongrass residue. The Ethanol extract was decanted and placed on a

water bath at 78oC to vaporize the Ethanol leaving behind the essential

oil. The yield of oil was determined by weighing on an electronic

weighing balance. The difference between the final weight of the beaker

and the initial weight gave the yield of essential oil.

3.5 HYDRODISTILLATION METHOD

130g of fresh lemongrass sample were placed into a 500ml round

bottom flask containing 250ml of distilled water. The flask was fitted

with a rubber stopper connected to a condenser and heated. Water at 0 0C

43
flowed counter currently through the condenser to condense the ensuring

steam. When the water reached 100oC it started boiling ripping off the

essential oil from the lemongrass. When the lemongrass got heated up,

the essential oil that was extracted from the leaf mixed with the water

vapour. Both passed through the condenser and the vapour was

condensed into liquid. With the use of ice block, cooling was made

possible and volatilization of the essential oil was avoided.

The condensate was directly collected using a 500ml beaker and then

poured into a separating funnel. This formed two layers of oil and water.

The tap of the separating funnel was opened to let out the water while the

oil was immediately collected into a 100ml stoppered. The bottle was

closed tightly to prevent vaporization of the essential oil. The oil was

collected and the volume of oil obtained was weighed.

44
Figure 3.4: Extraction of essential oil using water distillation

FORMULATION OF PERFUME WITH LEMON GRASS

ESSENTIAL OIL PRODUCED

Apparatus and reagents

Pipette

Funnel

50ml and 120ml beakers

45
 Perfume bottle

Fixatives (Surprise and Dream)

Methanol

Distilled water

Lemongrass essential oil

PROCEDURE

10ml of lemongrass essential oil extract were measured and placed

in a 120ml beaker containing 5ml of Methanol. 5ml of the Fixatives were

added to the mixture (to improve the longevity of the perfume). The

solution were shaken and poured into a 50ml bottle.

46
 CHAPTER FOUR

RESULTS AND DISCUSSION

4.1 SOLVENT EXTRACTION METHOD

Result obtained by solvent extraction is shown in Table 4.1 below

Weight of oil (g) Time (mins)

0.2 240

0.3 480

0.7 720

0.72 960

0.78 1200

The amount of essential oils obtained by solvent extraction method

was 2.7g of essential oil per 130g of dry lemongrass sample. This gave

2.08% yield of essential oil per 130g of dry lemongrass. The temperature

used was 780C i.e. the boiling point of ethanol. The volume of essential

oil was measured at every 4hr interval to determine the oil yield at

varying time. As the time increases the Ethanol solvent reduces thereby

leaving the essential oil in the mixture.

47
4.2 ENFLEURAGE EXTRACTION METHOD

Table 4.2 weight of oil with respect to time

Weight (g) Time (mins)

0.31 240

0.41 480

0.55 720

0.58 960

0.70 1200

The essential oil produced by enfleurage method is 2.55g weight of

essential oil per 130g of dry lemongrass sample thereby producing 1.96%

oil yield at 780C.

4.3 HYDRO DISTILLATION METHOD

Table 4.3 weight of oil yield with respect to time

Weight (g) Time (mins)

0.10 240

0.14 480

0.26 720

0.35 960

0.38 1200

48
 The result of hydro distillation process was 1.23g per 130g of

lemongrass sample giving 0.95% yield of oil.

Physical and Chemical Properties of lemongrass oil

The essential oil produced was pale yellow, with an aromatic

camphoraceous odour, pungent and cooling taste. Because of its high

volatility, it was stored in an air-tight container protected from light in

cool place. The essential oil is insoluble in water, miscible in alcohol and

in oil.

Table 4.4 Result of Essential oil Extraction

Method of extraction % yield

Solvent extraction 2.08

Enfleurage 1.96

Hydro distillation 0.95

From the experiment carried out it was observed that the best method

used in extraction is solvent extraction method because it yielded more

oil than any other method. This conforms to works done by other

researchers.

Enfleurage method, yielded less oil when compared to the solvent

extraction this could be because most volatile content gets lost during the

49
pounding process while hydro distillation gave low yield. This could be

because the extraction of the essential oil was not always complete due to

variable rate of distillation cause by heat.

GENERAL OBSERVATION ON THE PREFUME PRODUCED

The quantity of essential oil has the highest yield in solvent

extraction

The mixture is pale yellow.

Has a clear lemongrass fragrance.

It is volatile and has a cooling effect in the skin.

50
 CHAPTER FIVE

CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

Solvent extraction, enfleurage and hydrodistillation methods are effective

and efficient means of extracting essential oils. Solvent extraction is the

most common and most economically technique for extracting oil in

modern perfume industry because of its simplicity. Extraction by

enfleurage was commonly used when distillation was not possible

because some fragrant compounds denature through high heat. This

technique is not commonly used in modern industries because of its

prohitive cost. The essential oil extracted by hydrodistillation has strong

odor characteristics of the raw material from which they were produced.

When compared with other methods of extraction. It is cheaper because

the cost involved is that of energy used in heating water to generate

steam. Water itself is the commonest material easily available from

nature supply or other alternative sources.

There is high demand for essential oils for various purposes such as

medicinal, perfumery, soap making, insectides to mention but a few.

Imported essential oils are very expensive to meet the demand of our

51
local consumer industries, therefore it becomes necessary to source and

synthesis these oils from local sources, in particular lemon grass.

With essential oils made from lemon grass, perfume can be produced

locally using different methods of extraction, thereby creating

employment.

5.2 RECOMMENDATIONS

There is urgent need for perfume production and from local raw materials

in order to supplement the existing ones. I recommend more research to

be carried out on extraction of essential oil and its formulation from vast

variety of oil bearing plants in our ecosystem.

Further work should be carried out to analyse the lemongrass essential

oil as this could not be done due to time constraint.

Characterization of lemongrass essential oil components should be made

in order to determine which is responsible for the characteristics of lemon

grass odor.

Furthermore, large scale extraction of oil from lemongrass through

enzymatic process should be explored, feasibility studies on the economic

viability of the process should be conducted.

52
 REFERENCES

Antmon, D.G., Barton, A.F.M. and Clarke, D.A., (1986). Essential Oils

Introduction and Evolution. Ibadan: AF publishers.

Arthur, I.V. (1975) Elemental Practice Organic Small Scale Production

Part 1.London, Longman publishers.

Clark E. and Grande I., (1975) Study of Odour Variation with Structural

Change in Cosmetic Perfume. Florida: CRC Press.

Coulson J.M. and Richardson J.,(2003) Particle Technology and

Separation Process. Volume 6.India: Elsevier Publishers.

Dorland E., and Rogers M., (1977) The Fragrance and Flavour Industry.

Volume 5.London: Longman publishers.

Eke,E., Ogbu J., and Okoro, k. (2005) Isolation of Essential oils from

Plants Volume 7. India: Elsevier Publishers

Free Mantle M.H. Onyinbo, L. and Tidy S.G.(1992) Essential science

Chemistry.Ibandan:University press

53
Moore.M.J and Micheal.O (2006). Fragrances of the World 2006.

London: Crescent House Publishing.

Ralkin, Robert R.,Jellinek, and J.Stephen(1994) Leaching Method,

London:Longman publishers

54
 APPENDIX A

CALCULATION OF PERCENTAGE YIELD OF ESSENTIAL OIL

FOR SOLVENT EXTRACTION METHOD

MATERIAL BALANCE

Weight of sliced lemongrass leave= 130g

Quantity of hexane used= 600ml

Quantity of Ethanol used= 200ml

Weight of beaker= 105.26g

Weight ethanol and essential oil= 202.7g

The weight of oil obtained= 2.7g

%yield = ME/ML x 100

Where ME = Mass of essential oil

ML = Mass of lemongrass sample

ME = 2.7g

ML = 130g

55
By substituting values

%yield = 2.7/130 x 100 =2.08%

Therefore % yield= 2.08%

The graph below shows the plot of the weight of essential oil with respect

to time for solvent extraction method

Graph of the weight (g) of essential oil to the time (mins)

56
 APPENDIX B
MATERIAL BALANCE FOR ENFLEURAGE DISTILLATION
METHOD

Weight of sliced lemongrass leave= 130g

Quantity of Olive oil used= 600ml

Quantity of Ethanol used= 140ml

Weight of beaker= 97.86g

Weight ethanol and essential oil= 100.41g

The total weight= 2.55g

%yield = ME/ML x 100

Where ME = Mass of essential oil

ML = Mass of lemongrass sample

ME = 2.55g

ML = 130g

By substituting values

%yield = 2.55/130 x 100 = 1.96%

Therefore % yield= 1.96%

57
 Graph of the weight (g) of essential oil to the time (mins) for
enfluerage extraction method

58
 APPENDIX C

MATERIAL BALANCE FOR HYDRO DISTILLATION

Weight of sliced lemongrass leave= 130g

Quantity of Water used= 250g

Weight of beaker= 500g

The weight of oil obtained= 1.23 g

%yield = ME/ML x 100

Where ME = Mass of essential oil

ML = Mass of lemongrass sample

ME = 1.23g

ML = 130g

By substituting values

%yield = 1.23/130 x 100 = 0.95%

Graph showing the weight (g) of essential oil to the time (mins) for

Hydro distillation method

59
60