Isolation and analysis of essential oils from spices
Journal of Chemical Education
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. © 2012 American Chemical Society and Division of Chemical Education, Inc.
O'Shea, S., Von Riesen, D., & Rossi, L. (2012). Isolation and analysis of essential oils from spices. Journal of Chemical Education, 89 (5), 665-668. https://doi.org/10.1021/ed101141w