Is this project an undergraduate, graduate, or faculty project?
Undergraduate
Project Type
individual
Campus
Daytona Beach
Authors' Class Standing
Stefani Capasso Villanueva, Junior
Lead Presenter's Name
Stefani Capasso Villanueva
Lead Presenter's College
DB College of Arts and Sciences
Faculty Mentor Name
Jenny Vu
Abstract
The complex aroma of roses is perceived through neural receptors that translate the rose's constituent chemical compounds into interpretable odors. These scents arise from metabolic processes within the rose, producing volatile oils which are then released into the environment. While the specific chemical composition varies across rose species, key constituents include geraniol, phenyl ethanol, citronellol, rose oxide, phenyl acetate, farnesyl acetate, linalool, among other compounds. This experiment aimed to extract these oils via steam distillation. Rose petals were boiled in water; though the oils are immiscible with water, the resulting vapor carried the oils into a condenser and simultaneously lowered their boiling points, allowing their extraction. Following recondensation, the immiscible liquids separated into distinct phases, which were then isolated using a separatory funnel. The oils were collected in a vial and analyzed using gas chromatography mass-spectrum analysis. With it, the molecular weight and relative abundance of the sample's components were determined. The analysis shows evidence for the successful extraction of phenyl ethanol, limonene or myrcene, citronellol, isomethyleugenol, and eugenol based solely on the expected molecular weights of the compounds. Given the popularity of rose aromas in the cosmetic industry, this cost-effective extraction technique presents a compelling avenue for the commercialization of rose essential oils. Nevertheless, more assays need to be performed on the molecules to further characterize them and confirm their composition.
Did this research project receive funding support (Spark, SURF, Research Abroad, Student Internal Grants, Collaborative, Climbing, or Ignite Grants) from the Office of Undergraduate Research?
No
Extraction of the Essential Oils of Roses Using Steam Distillation
The complex aroma of roses is perceived through neural receptors that translate the rose's constituent chemical compounds into interpretable odors. These scents arise from metabolic processes within the rose, producing volatile oils which are then released into the environment. While the specific chemical composition varies across rose species, key constituents include geraniol, phenyl ethanol, citronellol, rose oxide, phenyl acetate, farnesyl acetate, linalool, among other compounds. This experiment aimed to extract these oils via steam distillation. Rose petals were boiled in water; though the oils are immiscible with water, the resulting vapor carried the oils into a condenser and simultaneously lowered their boiling points, allowing their extraction. Following recondensation, the immiscible liquids separated into distinct phases, which were then isolated using a separatory funnel. The oils were collected in a vial and analyzed using gas chromatography mass-spectrum analysis. With it, the molecular weight and relative abundance of the sample's components were determined. The analysis shows evidence for the successful extraction of phenyl ethanol, limonene or myrcene, citronellol, isomethyleugenol, and eugenol based solely on the expected molecular weights of the compounds. Given the popularity of rose aromas in the cosmetic industry, this cost-effective extraction technique presents a compelling avenue for the commercialization of rose essential oils. Nevertheless, more assays need to be performed on the molecules to further characterize them and confirm their composition.