Volatile oils

Volatile oils or
Essential oils
• Volatile or essential oils, as their name implies,
are volatile in steam or they have a tendency to
undergo evaporation on being exposed to the air
even at an ambient temperature.
• They differ entirely in both chemical andphysical
properties from fixed oils.
• They are secreted in oil cells, insecretion ducts or
cavities or in glandularhairs.
• They are frequently associated with other
substances such as gums and resins and
themselves tend to resinify on exposure toair.
• They are flavouring compounds and have
been used in perfumery from the ancient
times.
• Chemically they are composed of
hydrocarbons of the general formula(C5H8)n
and their oxygenated, hydrogenated and
dehydrogenated derivatives.
• Most of the volatile oils are of vegetable
origin.
• These volatile oils are usually formed by
two modes namely;
– first, by hydrolysis of some glycosides; and
– secondly, by the protoplasm directly. It hasbeen
observed that volatile oils present in different
parts of a plant as given in Table
Plant Organs Containing Volatile Oils
Volatile oils vs fixed oils
 Methods of obtaining volatileoils
• There are in all four established methods
whereby the preparation of volatileoils from
various plant
• sources may be accomplished, namely:
(i) Direct Steam Distillation,
(ii) Expression,
(iii) Extraction and
(iv) Enzymatic Hydrolysis.
 Direct Steam Distillation
• the freshly cut drug is introduced into the
distillation flask.
• The generated steam is made to pass through the
drug material
• , the volatile oil content along with the steam on
being passed through the water condenser is
collected in Florentine Flasks of the type FLWor
FHW depending on whether the resulting oil is
lighter than water orheavier than water.
 Direct Steam Distillation
The various parts of
the assembly for the
preparation of volatile
oils by steam
distillation are as
follows:
A = Steam generator
(Copper),
B= Distillation Flask,
C= Sand bath,
D = Water condenser,
E1 = Florentine Flask E2 = Florentine Flask for oils
for oils lighter than heavier than water (FHW),
water (FLW), and
• In actual practice, however, there arethree
different modes of distillation depending
exclusively on the condition of the plant
substance, namely:
(a)Water Distillation: It is mostly applicable to such
plant material which is dried initially in air and the
constituents are not degraded by boiling upto 100
oC.

Example: Turpentine Oil—In this instance, the

crude turpentine oleoresin is added directly into
the distillation flask and subsequently subjected
to distillation.
(b) Water and Steam Distillation: It is often
suitable for such plant material, whetherfresh
or dried, the constituents of which undergo
degradation by direct boiling.
Example: Clove Oil, Cinnamon Oil—In this case,
the crude drug is first macerated with water
for several hours, prior to steam distillation.
• Direct Steam Distillation: It is invariably
applicable to fresh drugs that is loadedwith
sufficient natural moisture and hence no
maceration is required.
Example: Pippermint Oil, Spearmint Oil—In this
instance the freshly cut drug is added directly
into the distillation flask prior to steam
distillation.
 2. Expression
• A number of volatile oils mostly undergo
decomposition on being subjected to distillation.
• volatile oils found in the rind of the fruit, such as:
orange, lemon peel, are best obtained by
extrusion i.e., by the application of pressure.
Even on a commercial scale these oils are
produced by extrusion so as to preserve the
natural fragrance that otherwise get deteriorated
by distillation process.
• In actual practice, however, the expression may
be accomplished by any one of the fourfollowing
processes, namely:
(a) SpongeMethod:
The citrus fruit (e.g., orange, lemon, grape
fruit, bergamot) is first washed to remove the
dirt, and then cut into halves to remove the
juice completely. The rind is turned insideout
by hand and squeezed when the secretary
glands rupture. The oozed volatile oil is
collected by means of the sponge and
subsequently squeezed in a vessel. The oil
floating on the surface isseparated.
(b) Scarification Process (Ecuelle a Piquer):
• Ecuelle a piquer is a specially designed apparatus
first introduced on the Revieras in France, which is
nothing but a large bowl meant for pricking theouter
surface of citrous fruits.
• It is more or less a large funnel made of copper
having its inner layer tinned properly. The inner layer
has numerous pointed metal needles just long
enough to penetrate the epidermis. The lower stem
of the apparatus serve two purposes;
• first, as a receiver for the oil; and
• secondly, as a handle. Now, the
freshly washed lemons are placed in
the bowl and rotated repeatedly
when the oil glands are punctured
(scarified) thereby discharging the
oil right into the handle. The liquid,
thus collected, is transferred to
another vessel, where on keeping
the clear oil may be decanted and
filtered.
(c) RaspingProcess:
In this process the outer surface of the peel of
citrous fruits containing the oil gland is skillfully
removed byagrater.The ‘raspings’ are now placed in
horsehair bags and pressed strongly so as to
ooze out the oil stored in the oil glands.
Initially, the liquid has a turbid appearancebut
on allowing it to stand the oil separates out
which may be decanted and filtered
subsequently.
• (d) Mechanical Process:
A substantial quantum of volatile oil across
the globe is now prepared by various
mechanical means solely based on the above
principles. However, the use of heavy duty
centrifugal devices may also be incorporated
so as to ease the separation of oil/water
emulsions invariably formed.
 3. Extraction
• The extraction process is particularly useful for
such plant sources which either contain very
small amount of volatile oils or the oil contents
are extremely susceptible to decomposition by
the exposure to steam. In such cases the
recovery of volatile oils is not commercially
feasible
(i) Extraction with volatile solvents e.g.,Hexane,
Benzene and
(ii) Extraction with non-volatile solvents e.g.,Tallow,
Lard, Olive oil
• There are three methods that are used forthe
extraction of volatile oils from flowers with
non- volatile solvents, namely:
(i) Enfleurage Method,
(ii) Pneumatic Method, and
(iii) Meceration Method.
(a) Enfleurage Method:
• A thick layer of molten lard and tallow (beef fat) is
applied on either surfaces of pre-cleaned glass plates
that are securedly placed in a covered wooden frame
(or the chasis) Each glass plate is liberally sprinkled
with fresh flower petals to cover its top surface only.
These plates are now stacked one over the other and
enclosed in the wooden frame, whereby each layer
of the flower shall be enclosed between two layers
of the fat.
• Such batteries of loaded plates are allowed to
remain for 24hours, after which the flowersremoved
and recharged with fresh lots. This very process is
repeated religiously for several weeks till the fatty
layers appear to be fully saturated with the essential
oils of the flowers or until a certain desired
concentration of it isaccomplished.
Example: Jasmine flowers—The whole process lasts nearly
seventy days.
(b) Pneumatic Method:
• The basic principle of this method is very much like the
‘enfleuragemethod’. In this particular instance, the current of warm-
air is made to passthrough the flowers , and the
subsequent air loaded with suspended volatile oil particles is
then routed through a fine spray of molten fat in a closed
chamber wherein the volatile oil gets absorbed promptly, and
(c) Maceration Method:
• The fresh flower petals are gently and carefully heated in
molten fat (lard, tallow, or fixed oil), stirred frequently until
complete exhaustion takes place. The flowers are then
strained, squeezed and the exuded fat is returned to the main
bulk of the fat, unless and until a desired concentration is
achieved. The volatile oil containing fat is allowed to cool and
is recovered by three successive extractions with absolute
alcohol.
 4. Enzymetic hydrolysis
• It has been observed that the volatile oil is normally found
in plant substances in the form of odourless glycosidal
combinations. However, the odoriferous components are
liberated free only by hydrolysis of such aforesaid glycosides.
A few typical examples of such volatile components aregiven
below:
 Chemistry of volatile oils
• The chemical constituents of volatile oils are
recognized as ‘terpenes’ that may contain one
or several isoprene units as shown below:
 Chemistry of volatile oils
A few examples of some terpene hydrocarbons
are summarized below:
 Chemistry of volatile oils
• Phenylpropanoids
There is another major class of volatile oil
constituents that invariably contains a C6 phenyl
ring and an attached C3-propane side chain.
 Classification of Volatile Oils
• The most acceptable classification whereby
volatile oils and volatile-oil containing drugsmay
be grouped together are as follows, namely:
(i) Hydrocarbon volatile oils,
(ii) Alcohol volatile oils,
(iii) Aldehyde volatile oils,
(iv) Ketone volatile oils,
(v) Phenol volatile oils,
(vi) Phenolic ether volatile oils,
(vii) Oxide volatile oils, and
(viii) Ester volatile oils.
 Hydrocarbon volatile oils
• Terpene hydrocarbons usually occur in most
of the volatile oils obtained from natural
sources. They may be further classified into
three categories, namely:
(a) Unsaturated acyclic hydrocarbons,
(b) Aromatic hydrocarbons, and
(c) Alicyclic hydrocarbons.
 Hydrocarbon volatile oils
• Unsaturated acyclichydrocarbons:
• Aromatic Hydrocarbons
A typical example of aromatic hydrocarbon is
that of para-cymene

It occurs in a number of essential oils, such as: oils of lemon,

nutmeg, coriander, cinnamon, sage and thyme.
• Alicyclic Hydrocarbons
• The alicyclic hydrocarbons are also termed as
‘monoterpenes’or ‘true terpenes’ having the
emperical formula C10H16 . Generally, they may
be classified into two categories,namely:
(i) Monocyclic Terpenes, and
(ii) Bicyclic Monoterpenes
• Monocyclic terpenes:
B. Bicyclic Monoterpenes:
The bicyclic monoterpenes, as the name
suggests essentially possess two cyclic rings
which are condensd together. This class of
compound is relatively more complex in
nature in comparison to the monocyclic
species. The second ring system usually
contain 2, 3 or 4 C-atoms in commonand
the rings may be having 3, 4, 5 or 6
membered rings.
The bicyclic monoterpenes may be regarded as chemical
entities derived from:
(a)para-Menthane – by direct fusion of2–C atoms and the
formation of a simple bridge, and
(b) Methylated Cyclohexanes– by having a bridge with either
–CH 2 – or C(CH 3) 2 – moieties.

In general, the ‘bicyclic monoterpenes’ are classified intofive

categories, namely:

(i) Thujane; (ii) Pinane; (iii) Carane

(iv) Camphane; and (v) Fenchane.
 Turpentine oil
Synonyms:
Oleum Terbinathae, Rectified oil of Turpentine.
Biological Source:
Terpentine oil is obtained by distillation of
oleoresin of Pinus palustris (long leaf pine)and
other species of Pinus such as P.longifolia,
P.elliottii and P.radiata (Family:Pineaceae)
Geographical source:
The oil is prepared on commercial scale in India,
France, Russia and U. S.A.
 Turpentine oil
Preparation:
• The 20-25 years old plants are used for the collection
of colophony (resin) and the volatileoil.
• Suitable number of blazes are made and then heavy
tapping is done.
• The resin flows and collected in earthenware or
suitable containers.
• The crude oleoresin is purified by heating in asteam
jacketed vessel with spiral tube.
• Vegetable debris, sand particles and other impurities
are removed by setting or floating.
 Turpentine oil
• The clear resins is re-distilled in a distillation plant
after treatment with sodium hydroxide or lime
water to remove resins, acids andphenols.
• It is then dried over sodium sulphate and packed
in suitable containers.
• The oleoresins produces turpentine oil (25%)and
colophony (70%)
• The turpentine oil after treatment with alkalies is
known as Rectified Turpentine oil.
• U. S.A. is main producer of the total world
production which is about 70%
 Turpentine oil
Description:
• The oil is colourless or slightly yellow incolour,
clear, transparent liquid.
• Odour is strong, characteristic and becomes
much stronger on storage with lesspleasantness.
• Taste is bitter and pungent.
• It is insoluble in water, soluble in alcohol,
chloroform, carbon disulphide, glacial acetic acid,
benzene, petroleum ether and fixed oils.
 Turpentine oil
Chemical constituents:
• About 40 monoterpenes are reported in the oil.
• The major components are α-pinene, β-pinene,
δ-3-carene, p-cymene, longifoline, estragol and
limonene.
• American oil contains α-pinene (65%) andβ-
pinene (30%) as the principle constituents.
• The oil also contains isopimeric acid, α-
longipinene, longicycline and car-3-ene.
Uses:
• Externally, it is used as counter-irritant andrubefacient.
Turpentine oil is used as counter-irritant in Vicks.
• Rectified turpentine oil is turpentine oil rectified by
distillation from aquous solution ofsodium hydroxide.
It is dispensed when turpentine oil is requid for
internal use.
• It acts as a stimulant expectorant and is usefulin
chronic bronchitis and in gangrene ofthe lungs.
• It is used as a carminative in flatulant colic and typhoid
and to arrest minor hammoerages in tooth-sockets and
nose.
• Turpentine oil is widely used as solvent in apaint,
varnish and boot polish industries, in
pharmaceuticals, perfumery, and for making
synthetic camphor and pine oil, insecticides and
disinfectants and denaturants.
Adultrants:
The common adulternats are resin oil, wood
turpentine and petrolium jelly. The last
adulterant is detcted by low mol. wt per ml of the
oil and resin oil forms a stain of fatty matters on
staining on paper
 Alcoholic Volatile Oils
• Alcohols found in volatile oils are classifiedas
– Acyclic alcohols e.g. Geraneol, Nerol, Linalool,
Citronellol.
– Monocyclic alcohols e.g. Menthol andα-terpineol.
– Dicyclic alcohols e.g. borneol
• Sesquiterpene alcohols include zingiberol,
santalol and artimisin.
• The important alcohol volatile oil containing
drugs are Pippermint, cardamom oil, coriander
oil, Rose oil , Orange flower oil , Juniper oil and
Pine oil.
 CH 2OH HO

CH 2OH

Geraneol (+)-Linalool
Citronellol

OH
OH
OH

alpha- Terpineol (-)-Borneol

(-)-Menthol
 Peppermint Oil
Synonyms:
Brandy mint, Lamb mint
Biological Source:
•Peppermint consists of dried leaves and
flowering tops of Mentha piperita containing not
less than 1.2% of volatile oil. It yeilds not less than
5% of esters, calculated as methyl acetate and not
less than 5% of total methanol, free and asesters.
•The European and American oil are derived from
M.piperita, vulgaris (black mint) and M. piperita
officinalis (white mint) (Fam.Lamiaceae)
• Geographical source:
The plant is native to Europe; cultivated in Asian
countries, Canada and north America. It isgrown
in gardens.
Characteristics of volatile oil:
• Colourless, pale yellow or greenish yellowliquid
with a strong agreeable odour and a powerful
aromatic taste, followed by a cooling sensation
when air is drawn into mouth.
• On aging, the oil darkens in colour andbecomes
viscous, When chilled, menthol separatesout.
• Chemical constituents:
• Peppermint contains volatile oils, resins,tannins
and gum.
• The predominant constituent of the oilis menthol
(50-90%), the other constituents are d and l-
menthone (10%), menthyl acetate, menthyl
valerate, menthofurone, (+)-isomenthone, (+)-
neomenthone, menthyl isovalerate, jasmone,
phellandrine, alpha-pinene, cineol, l-limonene,
terpinene, cadinene, amyl alcohol, acetic acid,
isovaleric acid , acetaldehyde, isovaleric aldehyde
and piperitone.
Uses:
• The herb is considered aromatic, stimulant,
counter-irritant, and carminative and are usedfor
allaying nausea, flatulence and vomiting, to
releive nasal congession in common cold, as an
analgesic for diseases of the mouth and the
pharynx, in mouthwashes.
• A hot infusion is taken to allay stomachacheand
diarrhoea.
• Peppermint oil is used for flavouring in
pharmaceuticals, dental preparation, mouth washes,
cough drops, soaps, chewing gums, candies,
confectionary and alcohol liquers.
• It is widely used inflatulance, nausea and gasteralgia.
• The oil has mild antiseptic and lacalanaesthetic
properties.
• It is used externally in rehmatism,neuralgia,
congestive, headache and toothache.
• Menthol is antipruritic and used on the skin or mucous
memebrane as a counter irritant, antiseptic and
stimulant.
Cardamom Oil

Synonyms:
• Grains of paradise, cardamom fruit, Illayachi
(Hindi, Urdu)
Biological Source:
• Cardamom consists of the dried ripe seeds of
Elattaria cardamomum
• Family: Zingiberaceae
Geographical Source:
Cardamom is cultivated in Siri Lanka, South India
 Cardamom Oil
Chemical constituents:
• Cardamom contains volatile oil (3-8%),resin,
fixed oil (1-2%), starch and calciumoxalate.
• The essential oil possesses euclyptol (cineole)
(50%), borneol, sabinene, terpineol, and its
acetate, limonene, terpinene, 1-terpin-4-ol, α-
pinene, myrcene, linalool, neryl acetate, geraneol
and nerol.
• The fixed oil contains the glycerides of oleic,
stearic, linoleic, palmitic, caprylic andcaproic
acid.
• The seeds contain vitamin B1.
 Cardamom Oil
Uses:
• Cardamom is aromatic, stimulant, stomachic,
carminative, diuretic and used as a flavouring
agent for pharmaceutical syrups, curries and
cake and for preparation of cardamom
tincture.
 Coriander oil

Synonyms:
• Coriander fruit, Dhaniya (Hindi, Urdu), Fructus
coriandri
Biological Source:
• Coriander is the dried, ripe fruits ofCoriandrum
sativum. Family:Apiaceae
Geographical Source:
• Coriander is indigenous to Italy. It is extensively
cultivated in Holland, Central and EasternEurope,
Malta, Egypt, China, India and Bangladesh.
Chemical constituents:
• Coriander fruit contains volatile oil (2%). The
prominent constituent of volatile oil are (+)-linalool
(65-70%), and pinene. Small amounts of geraneol,
borneol, p-cymene, Dipentene, phalendrene, α andβ-
terpenenes,limonene, β-phalendrine, thymol, linalyl
acetate, geranyl acetate, fixed oils, tannins and
mucilages are also present.
• Coriander oil is a colourless, pale yellow liquidhaving
characteristic odour and taste.
• The fruit also contain fatty oil(28%),which is a mixture
of glycerides of palmitic, oleac, linoleac, lauric,
myristic, , myristoleac and palmitoleac acids.
Uses:
• Coriander is aromatic, stimulant, carminative,
diuretic, tonic, stomachic, and refrigerant.
• It is used as flavouring agent to conceal theodour
of other medicines and to correct the gripping
qualities of Rhubarb and Senna.
• Linalool is isolated from the oil as astarting
material for other derivatives.
• Pharmaceutically corinader and its oils areused
as a flavouring agent and carminative.
 Aldehydic volatile oils
• Aldehydes present in volatile oils are dividedinto
acyclic and cyclic.
• The acyclic aldehydes are citral, which is 3:1
mixture of geranial to neral, and citronellal.
• The cyclic aldehydes are safranal, phellanderal,
photocitral Aandmyrtenal.
• The aromatic aldehydes include cinnamaldehyde
and vanilin.
• The important drugs in this class are Bitter orange
peel, sweet orange peel, lemon, cinnamon and
bitter almond oil.
 CHO H
CHO

CHO CHO

Citral Geranial Neral (+)-Citronellal

 Bitter orange peel
Synonyms:
Fructus aurantii, Seville orange
Biological source:
Bitter orange peel is the dried rind of nearly ripe fruit of
citrus aurantium (family: Rutaceae)
Geographical source:
• Native to india.
• Grown near Mediterranean sea, Spain, Westindies,
Florida, californea and Malta.
Collection:
Fruits are collected when they are about to ripe. The peel
is removed in four quarters or in a spiral band.
 Bitter orange peel
Chemical Constituents:
• Bitter orange peel contains volatile oil (1-2.5%),
vitamin C, flavonoid glycosides, acrid resins, gum
and tannins.
• The bitter taste of the peel is due to the presence
of flavonoids aurantiamarin and hesperidin.
• The dominant component of the volatile oil is
limonene (90%) in addition to citral, citronellal,
and methyl anthranilate.
 Bitter orange peel
Chemical test:
• Concentrated HCl is put on a thick section of
the drug. Adark green colour is obtained.This
test is absent in sweet orangepeel.
Uses:
• As flavouring agent, stomachic, carminative,
and bitter tonic,
• Hesperidin in the soluble form in the fresh
fruit functions as vitamin
 Ketone volatile oils
• Monocyclic terpene ketones: menthone,
carvone, piperitone, pulegone and
diosphenol.
• Dicyclic ketones: camphor, phenchone and
thujone.
• Acyclic ketone: Artemisia ketone and tagetone

• The important drugs in this category are

Camphor, spearmint, caraway and buchu.
 O O

Tagetone (+)-3-thujone (-)-Carvone

O O
O

Menthone (+)-Fenchone Camphor

 Camphor
Synonyms:
• 2-Bornanone, 2-camphanone, gum
camphor, Japan camphor
Biological Source:
• Camphor is a solid ketone, C10H16O,
Cinammomum camphora, Family:
Lauraceae
• Synthetic camphor, which isoptically
inactive, is prepared from turpentine
and would probabaly have
completely replaced the natural
product.
Preparation:
• Old trees possess high concentration of camphor.
• The small wood chips are treated with steam.
Camphor is sublimed and liquid volatile oil passed
away into the receiver.
• Excess of camphor is obtained from the volatile
oil. Camphor is purified by treating it with lime
and charcoal and resublimed to large chambers
to form“flowersof camphor”.
• The collected camphor is made into blocksby
hydraulic pressure.
Description:
• Natural camphor is colourless translucent
mass with crystalline fracture, rhombohedral
crystals from alcohol, cubic crystals bymelting
and chilling.
• Odour is characreristic and taste is pungent
and aromatic which is followed by cold
sensation.
Chemical costituents:
• Camphor oil contains camphor, cineol, pinene,
camphene, phellandrine, limonene and some
sesquiterpenes and diterpenes.
Uses:
• Externally as rubefacient, counter-irritant and
internally as a stimulant, carminative and antiseptic.
• It is a topical anti-pruritic and anti-infective, usedas 1-
3% in skin medicaments and in cosmetic.
• It is also used to manufacturesome plasitcs,
varnishes, explosives
 Buchu leaves
Synonyms:
Bucco, Bucku, Folia Buchu
Biological source:
Buchu is the dried leaf of Barosma betulina (short
or round buccu) or B. crenulata (oval buchu) or
B.serratifolia (long buchu).
Family: Rutaceae
Chemical constituents:
Volatile oil (30%), diosmin (flavonoid), mucilage,
resin and calcium oxalate.
• The important constituent of oil is a
phenolic camphor, diosphenol,
isomenthone, pulegone, d-limonene,
O
dipentene, d-limonene etc.
• Diosmin on hydrolysis diosmetin, SH
glucose and rhamnose. p-menthane-8-thio-3-one

• The characteristic odour of the oil has

been ascribed to sulphurcompounds OH
and p-menthane-8-thio-3-one hasbeen
characterized. O
Uses:
As urinary antiseptic, diuretic and Diosphenol
carminative.
 Phenol volatile oils
• Two kinds of phenols occur in volatileoils
– Those that are present naturally
– Those that are produced as a result of destructive
distillation of certain plantproducts
• Eugenol (in clove oil, myrcia oil), thymol )inthyme
oil, ajowan oil) and carvacrol are important
phenols in volatile oils.
• Creosol and guaiacol are present in creosateand
pine tar.
• The more important drugs containing phenol
volatile oils are thyme, clove, myrcia oil,creosate,
pine tar and juniper tar.
 H2C C CH2
H
OH

MeO OH
OH

Eugenol Thymol Carvacrol

HC C CH3 OH
H OH
OMe
OMe

OMe CH3

Anethole cresol Guaiacol

 Thyme oil

• Thyme oil is obtained by steam distillation of

fresh flowering aerial parts of Thymusvulgaris
and T. zygus or a mixture of both species.
• The oil may vary in colour from yellow to dark
reddish brown.
• It has an aromatic spicy odour suggesting that of
thymol.
• The major constituents of the oil are thymol, β-
myrecene, ϒ-terpinene, p-cymene, linalool and
carvacrol.
 Thyme oil
Uses:
• Thyme is used both medicinally and for
culinary purposes as flavouring agent.
• It has been traditionally used for treatmentof
respiratory infections, gastrointestinal
problems and skin conditions requiring an
antiseptic.
 Phenolic ether volatile oils
• A number of phenolic ethers occur in volatileoils,
e.g. anethole from anise and funnel, safrolfrom
nutmeg.
• Derivatives of safrole are also found in volatile
oils e.g. myristicin (methoxysafrole) in nutmeg.
• Drugs containing phenolic ether volatile oilsare
fennel, anise, nutmeg (myristica).
O O
O MeO O

C C CH 2 C C CH 2
H2 H H2 H

Safrole Myricticin
 Oxide volatile oils
• Cineol (euclyptol) is found in euclyptus,
cajuput and other volatile iol-yeilding drugs.
The presence of limonene-1,2-epoxide, pinene
oxides, ascardiole (chenopodium oil).
CH 3

O
O
O

H 3C CH 3

Ascardiole Cineole
 Ester volatile oils
• The most common esters are of terpineol,
borneol, and geraneol.
• Allyl isothiocynate in musturd oil andmethyl
salicylate in wintergreen oil are alsoesters.
• The drugs are lavender oil, musturd oil and
rosemary oil.
 Rosemary oil
• Oil of Rosemary is distilled from
the flowering tops of leafytwigs
of Rosemarinus offcinalis
(Lamiaceae).
• The plant is native to southern
Europe and the oil isproduced
principally in Spain and North
Africa.
• The fresh material yeilds about 1-2% of volatileoil
containing 0.8-6% of esters and 8-20% of alcohols.
• The principle constituents are 1,8-cineole,
borneol, camphor, bornyl acetate, and
monoterpene hydrocarbons.
Uses:
• The oil is mainly used in perfumery industry.
• It is a component of soap liniment andis
frequently used in aromatherapy.
• The oil is also used for gastrointestinal
disturbances, to enhance urinary and
digestive elimination function and as a
choleretic or cholagogue.
• Topically, it is applied to clear nasal passages,
for colds, as a mouthwash and for rheumatic
ailments.
• Rosemary extracts are used in food
technology as antioxidants and preservatives.
 Miscellaneous volatile oills
• Allium sativum (garlic)
– Major constituents is allyl propyl disulphide, diallyl
disulphide and allicin.
• Anethum graveolens (dill)
– Important constiuent is carvone.
– Used in infant’s gripe water.
Biosynthesis of terpenes
Biosynthesis of Monoterpenes