Is this project an undergraduate, graduate, or faculty project?
Undergraduate
Project Type
group
Campus
Daytona Beach
Authors' Class Standing
Mikayla Hulvey, Senior Meliah Martin, Sophmore
Lead Presenter's Name
Mikayla Hulvey
Lead Presenter's College
DB College of Arts and Sciences
Faculty Mentor Name
Dr. Jenny Vu
Abstract
This experiment aimed to isolate various components, including benzyl acetate, linalool, indole, and farnesene, from jasmine buds. The functional groups include an ester in benzyl acetate, an alcohol in linalool, an amine in indole, and alkenes in farnesene. Jasmine buds were combined with distilled water and steam distilled using a standard distillation apparatus. The distillate, containing hydrosol and trace amounts of essential oil, was then collected for extraction using methyl tert-butyl (MTBE) for a liquid-liquid extraction. The organic layer was then separated, washed using brine, dried over anhydrous sodium sulfate, and then transferred for later analysis. The essential oil obtained during jasmine bud steam distillation possesses broad applications including fragrance, therapeutics, and scientific fields due to its complex chemical composition. Within the fragrance industry, compounds such as Benzyl acetate, linalool, and indole contribute to jasmine’s floral, sweet aroma making it a key component of many perfumes (3). Outside of its sensory appeal, Jasmine is also known for being used in aromatherapy. Linalool, and related terpenes, are associated with calming and anti-inflammatory effects. From a biochemical perspective, the presence of indole and farnesene indicates the use of volatile compounds for plant communication (1). This has led to an increased interest in jasmine research regarding plant communication. The mass obtained of the distillate was 14.05g. Gas chromatography and mass spectrometry were used to determine compounds present. The molecular ion peaks did not match the original expected major organic compounds including benzyl acetate, linalool, and indole. Under further investigation, however, the M+ peak at 6.35 minutes was 151.1 m/z which indicates methyl anthranilate—also a compound found in Jasmine known for its fruity aroma. The height of the GC peak at 6.35 minutes shows a relatively low abundance, indicating it as a minor component.
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
Included in
Analytical Chemistry Commons, Natural Products Chemistry and Pharmacognosy Commons, Organic Chemistry Commons
Steam Distillation of Jasmine
This experiment aimed to isolate various components, including benzyl acetate, linalool, indole, and farnesene, from jasmine buds. The functional groups include an ester in benzyl acetate, an alcohol in linalool, an amine in indole, and alkenes in farnesene. Jasmine buds were combined with distilled water and steam distilled using a standard distillation apparatus. The distillate, containing hydrosol and trace amounts of essential oil, was then collected for extraction using methyl tert-butyl (MTBE) for a liquid-liquid extraction. The organic layer was then separated, washed using brine, dried over anhydrous sodium sulfate, and then transferred for later analysis. The essential oil obtained during jasmine bud steam distillation possesses broad applications including fragrance, therapeutics, and scientific fields due to its complex chemical composition. Within the fragrance industry, compounds such as Benzyl acetate, linalool, and indole contribute to jasmine’s floral, sweet aroma making it a key component of many perfumes (3). Outside of its sensory appeal, Jasmine is also known for being used in aromatherapy. Linalool, and related terpenes, are associated with calming and anti-inflammatory effects. From a biochemical perspective, the presence of indole and farnesene indicates the use of volatile compounds for plant communication (1). This has led to an increased interest in jasmine research regarding plant communication. The mass obtained of the distillate was 14.05g. Gas chromatography and mass spectrometry were used to determine compounds present. The molecular ion peaks did not match the original expected major organic compounds including benzyl acetate, linalool, and indole. Under further investigation, however, the M+ peak at 6.35 minutes was 151.1 m/z which indicates methyl anthranilate—also a compound found in Jasmine known for its fruity aroma. The height of the GC peak at 6.35 minutes shows a relatively low abundance, indicating it as a minor component.