Is this project an undergraduate, graduate, or faculty project?
Undergraduate
Project Type
group
Campus
Daytona Beach
Authors' Class Standing
Makayla Maso, Senior
Lead Presenter's Name
Makayla Maso
Lead Presenter's College
DB College of Arts and Sciences
Faculty Mentor Name
Dr. Jenny Vu
Abstract
Star anise (Illicium verum) contains several volatile organic compounds responsible for its characteristic aroma, including trans-anethole, estragole, limonene, and linalool. These compounds differ in structure and chemical properties, which influence their behavior during isolation and analysis. Trans-anethole and estragole are classified as aromatic phenylpropene derivatives that contain benzene rings and ether functionalities. In contrast, limonene and linalool are non-aromatic terpenes, with linalool additionally possessing an alcohol functional group. These compounds are widely utilized as flavoring agents and fragrance components, while terpenes such as limonene and linalool are also commonly employed as solvents and in formulation chemistry due to their volatility and hydrophobicity. Structural differences among these molecules influence retention times and fragmentation patterns observed during instrumental analysis. In this experiment, 13.242 g of star anise was subjected to steam distillation to isolate volatile components. Separation was achieved at temperatures below the normal boiling points of the organic compounds because the vapor pressures of water and the organic phase are additive. Approximately 20 mL of distillate was collected and further processed using liquid-liquid extraction to isolate the essential oil. The final mass of the extracted oil was determined to be 0.041 g. The composition of the oil was analyzed using gas chromatography–mass spectrometry (GC–MS). Peaks observed near 5.0, 5.3, 5.77, and 6.1 minutes were consistent with limonene (m/z 136), linalool (m/z 154), estragole (m/z 148), and trans-anethole (m/z 148), respectively, with trans-anethole identified as the major 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 Star Anise
Star anise (Illicium verum) contains several volatile organic compounds responsible for its characteristic aroma, including trans-anethole, estragole, limonene, and linalool. These compounds differ in structure and chemical properties, which influence their behavior during isolation and analysis. Trans-anethole and estragole are classified as aromatic phenylpropene derivatives that contain benzene rings and ether functionalities. In contrast, limonene and linalool are non-aromatic terpenes, with linalool additionally possessing an alcohol functional group. These compounds are widely utilized as flavoring agents and fragrance components, while terpenes such as limonene and linalool are also commonly employed as solvents and in formulation chemistry due to their volatility and hydrophobicity. Structural differences among these molecules influence retention times and fragmentation patterns observed during instrumental analysis. In this experiment, 13.242 g of star anise was subjected to steam distillation to isolate volatile components. Separation was achieved at temperatures below the normal boiling points of the organic compounds because the vapor pressures of water and the organic phase are additive. Approximately 20 mL of distillate was collected and further processed using liquid-liquid extraction to isolate the essential oil. The final mass of the extracted oil was determined to be 0.041 g. The composition of the oil was analyzed using gas chromatography–mass spectrometry (GC–MS). Peaks observed near 5.0, 5.3, 5.77, and 6.1 minutes were consistent with limonene (m/z 136), linalool (m/z 154), estragole (m/z 148), and trans-anethole (m/z 148), respectively, with trans-anethole identified as the major component.