Volatile oils are oils that are characterized by their volatility and failure to saponify. They evaporate when they are exposed to the air and thus are capable of distillation. They are derived from plant tissues. Thus, they may be produced naturally by extraction, particularly by distillation, often by using steam. They may also be made synthetically. As medicines, volatile oils are used as stimulants, stomach aches, correctives, and carminatives. Other use of volatile oil is for purposes of flavoring (e.g., peppermint oil). But the most common use of volatile oil is for the production of perfumes, cosmetics, soaps, and the like. Volatile oil is sometimes called an essential oil. An essential oil is known for being a concentrated hydrophobic liquid with plant-derived, volatile aroma compounds. It is referred to as essential since it contains what seems to be the essence of the plant’s fragrance

1. VOLATILE OILS
• Definition :
• The odorous, volatile principles of plant and animal sources
are known as volatile oils. They are liquid, volatile oils will
evaporate or volatize when exposure at an ordinary
temperature and so they are called ethereal oils. They are
also called as essential oils as they are essences or
concentrated constituents of the plants.

2. General properties of volatile
oils
1.They are soluble in alcohol, ether and other lipid
solvents and practically insoluble in water.
2.They are usually lighter than water.
3. They possess characteristic odours and they
have high refractive index

3. • 4. Most of them are optically active.
• 5. They are secreted in special structuree such as duct, cell,
schzogenous or lysigenous gland, trichomes.
• 6. They are commonly found in the species of Labiatate,
Piperaceae, Myrtaceae, Rutaceae, Zingeberaceae,
Umbellifereae, and Lauraceae.
• 7. They are present in entire plant or in any part of the plant.

4. • CHEMICAL NATURE:
• Chemically , they are derived from terpenes and
their oxygenated compounds. They are made up
of isoprene units ( C5H8) and are usually mono-,
sesqui-, and diterpenes with empirical formulae
as C10H16,C15H24, and C20H32 respectively.

5. • Classification of volatile oils:
• 1. Alcohol volatile oils –Eg Cardamom, Coriander
• 2. Aldehyde volatile oils – Eg Cinnamon,
Lemon peel
• 3. Ester volatile olis – Eg Lavender,
Mustard
• 4. Hydrocarbon volatile oils – Eg Turpentine,
Black pepper
• 5. Ketonevolatile olis – Eg Caraway, Camphor

6. • 6. Oxide volatile oils –Eg Eucalyptus,
Chenapodium
• 7. Phenolic ether volatile oils – Eg Fennel, Nutmeg
• 8. Phenol volatile oils – Eg Clove

7. Preparation of volatile oils
The principal methods used in the preparation of volatile
oils from plants depend on:
1. Distillation in water or steam.
2. Mechanical methods.
a) Enfleurage (extraction of oils used in perfumery).
b) Ecuelle method

8. 3. Extraction with solvents.
4. Enzymatic hydrolysis (for glycosidic
volatile oils e.g. mustard oil).
5.Supercritical fluid extraction

9. Production and uses of volatile
oils
• The total annual production of volatile oils
is estimated to be in the region of 45,000
tones, worth approximately US$700
million.
There are about 100 commercially
valuable volatile oils directly derived from
plants.

10. •
Biosynthesis and chemical composition
Chemical constituents of volatile oils may
be divided into 2 broad classes, based on
their biosynthetic origin:
1. Terpene derivatives formed via the
acetate- mevalonic acid pathway.
2. Aromatic compounds formed via the
shikimic acid-phenylpropanoid route.

11. Aromatic
compoundsOH OCH3
OCH3
CH3
Anethole
(anise oils)
CHO
Cinnamaldehyde
(cinnamon oil)
CH2
Eugenol
(clove oil)

12. Physical properties
• Although volatile oils differ greatly in their
chemical constitution, they have a number of
physical properties in common:
1. They possess characteristic odors.
2. They are characterized by high refractive
indices.
3.Most of them are optically active.

13. 4. Their density is generally lower than that
of water (the essential oils of sassafras,
clove, or cinnamon are the exceptions).
• As a rule, volatile oils are immiscible with
water, but they are sufficiently soluble to
impart their odor to water. The aromatic
waters are dependent on this slight
solubility.

14. Volatile oils  Fixedoils
• Several points of differentiation exist
between volatile oils and fixed oils.
1.Volatile oils can be distilled from their natural
sources.
2.Volatile oils do not consist of glyceryl esters
of fatty acids. Hence, they do not leave a
permanent grease spot on paper and cannot
be saponified with alkalies.

15. • 3. Volatile oils do not become rancid as do
the fixed oils, but instead, on exposure to
light and air, they oxidize and resinify.

16. Uses of drugs containing
essential oils Pharmacy
Perfumery
Food technology
Miscellaneous industries (as starting
materials for the synthesis of the active
principles of medicines, vitamins, and
fragrances).

17. Preparation of volatile oils
methods
used
volatile oils from
in
th
e
plant
s
The principal
preparation of
depend on:
1. Distillation in water or
steam.
2. Mechanical methods
3. Extraction with solvents.
4. Enzymatic hydrolysis

18. 1. Distillation method
• Thisis the most widely usedmethod for
the extraction of volatile oil
• PROCEDURE– The plant
material is macerated and
then steam distilled,
when
the essential oils go into distillate from

20. • Like Light Petroleum ether.
• However , the method should be used with
a great care , since some essential oils
are decomposed during distillation and
some are hydrolyzed to none or less
fragrant compounds

21. 2. Mechanical methods
• A) Enfleurage method
• B) Eculle method
• Enfleurage method
• It is also known as cold fat
extraction

22. Enfleurage method
• It is also known as cold fat extraction
• Usedfor the extraction of delicate
perfumes from Flower petals

23. Method
-
• The fresh flower petals are
mechanically spread on a layer of
fatty material, ( A glass plate is
covered with a thin coating of
especially prepared and odourless fat)
allowed to imbibe and the exhausted
petals are replaced by fresh material.

25. • The process is continued till the fatty layer
is saturated with volatile principles, which
are then extracted with lipid solvent like
ethyl alcohol.
• The extract having ethyl alcohol and
essential oils is distilled under reduced
pressure to remove the solvent.

26. • Advantages –
• In case of distillation method , volatile oil
may undergoes hydrolysis, polymerization
or resinification or delicate oils becomes
lost in large volumes of water or where
the flowers continue to produce fragrance
after the harvest effleurage is usually
practiced

27. Ecuelle method ( Expression method)
• It is also known as expression method
• Used for the extraction of citrus oils from
citrus fruits.

28. Method
–
• Here
oi
l
cells in rind are ruptured
mechanically using pointed
projections twisting the
raw material over
them
b
y
i
n
Clockwise direction either mechanically
or manually.

29. from the juice by• The oil is then
separated
centrifugation.
• The other half of the oil is generally notextracted and such residue is used for the
isolation of inferior quality of oil by
distillation.

30. • Eg citrus, lemon and grass oils are
extracted by this method

32. 3. Extraction with solvents.•
• Here they are using volatile solvents to
extract the volatile oil. i.e Petroleum ether,
benzene

33. Method
–
• Fresh flowers are transferred into specially
constructed extractors at room
temperature and carefully treated with
purified solvent , usually petroleum ether.

34. • The solvent penetrates the flowers and
dissolves the natural perfume together
with some waxes and other albuminous
and coloring matter
• This solution is pumped into an evaporator
and concentrated at low temperature. After
complete evaporation of solvent the flower
oil is obtained.

35. • Application –
• Thismethod is usedin perfume industry for
lipidthe production of volatile oils using
solvents like petroleum ether or
benzene
• Advantages-
• It is quick
• Quality assured and economical

36. • The decompositionof volatile oil is less
as compared to hydro distillation
method
• The solvent distilled off may be reused
for extraction

37. 4. Enzymatic extraction
• Here , the volatile oil is normally found in plants
substances in the form of odourless glycosidal
combination. However , the odoriferous
compounds are liberated free only by hydrolysis.
• Volatile oil of bitter almond ( Benzaldehyde)

38. Mentha piperita: A
multipurposeherb

39. CONTENTS
• Introduction
• Taxonomy
• Local Names
• Plant Description
• Cultivation, Harvesting and Extraction
• Chemical Compounds
• Therapeutic Uses
• Unani Formulations
• Products
• References

40. INTRODUCTION
• Mentha ˟ piperita also known as M.
balsamea, wild and pippermint.
• Piperita is Latin word meaning Pepper
means aromatic and pungent taste.
• Native to Europe
• First described in 1753 by Carolus
Linnaeus.
• Medicinal Plant of the year 2004 known
as heirba buena means good herb.
• Nearly about 25-30 species known till
now.
• Used in flavour, fragrance, medicinal and
pharmaceuticals purpose.

41. Continue...
• Natural Hybrid of M. aquatica
and M. spicata.
• Perennial, Rhizomatous and
aromatic plant.
Watermint Spearmint
peppermint

42. Taxonomy
• Kingdom- Plantae
• Division - Magnoliophyta
• Class - Magnoliopsida
• Order- Lamiales
• Family - Lamiaceae
• Genus - Mentha

43. Local Names
INDIA Mint,pudina,pudyana,puthina
ARABIC Nana
BRAZIL Nortela pimento
IRAN Nanafelfeli
IRAQ Nana
ENGLAND Brandy Mint
FRENCH Mentha
USA Mint
UNANI Fudanaj,podina,fotanj
Nearly 101 Local Names in different countries

44. PLANT DESCRIPTION
• About 40-90 cm tall.
• Stem:erect,30-90 cm height, purplish or green.
• Leaves:4-9 cm long,1.5-4 cm wide ovate or oblong lanceolate, petioled,
smooth and dark green on above surface, lower surface pale and hairy.
• Flowers:6-8 cm long, purplish and in thick terminal spikes.
 Calyx: tubular with 5 sharp, hairy teeth and purplish.
 Corolla:4 cleft
 Stamens:4 short
 Ovary:4 celled.
• Rhizomes wide spreading, fleshy with fibrous roots.

45. Continue…
LEAFANATOMY:
 Upper epidermis composed of large,
clear epidermal cells with sinous,
vertical walls with no stomata, few
glandular trichomes present.
 Lower epidermis consist of small
epidermal cells with sinous,vertical
walls, numerous diacytic
with glandular
stomata
and non glandular
trichomes.

46. Cultivation, Harvesting and Extraction
Harvesting-is done twice
1. June(100-120days)
2. October(after 100 days )
 Cultivation is mainly done for oil extraction
(pippermint oil).
Cultivation-
Generally grows in humid and shaded location.
Grows best with good water supply.
Reproduces vegetatively, spread fast by underground
runners(rainy season) and stolons (Winters).
December to january (by live juicy stolons)
Extaction is just before flowering.
 Part used:leaf and whole plant.
 Done through steam distillation.

47. Characteristics of
Pipperminent oil
Colour: Colourless to yellow
Odour: Characteristic and pleasant
Taste: Pungent followed by cooling
sensation
Used internally and externally both
pH: Neutral
Solubility: Alcohol, ether and chloroform
and insoluble in water
Temperament: Hot 2˚ and Dry 2˚
Dose:3-5 g

48. Chemical composition
Other constituents
 Pulegone
 Menthofuran
 Limonene
 Flavonoid glycosides
 Polyphenols
 Carvone
 1,8-cineole
 Thymol
 α-terpinene
 β-caryophyllene etc.
Composition Percentage
Menthol 37.4%
Methy acetate 17.4%
Menthone 12.7%

49. PHARMACOLOGIC
AL EFFECTS
•
• Antispasmodic
• Vermifuge
• Diaphoretic
• Analgesic
• Expectorant
• Anticarcinogenic
• Antioxidant
• Antimicrobial
• Anti inflamatory
Antiseptic •Radioprotective
•Antiallergic
•Irritable bowel
syndrome
•Headache
•Iron absorption
•Enhance memory
•Relieve morning
sickness
•Used inAroma
therapy
THERAPEUTIC
USES

50. Unani formulations of Mentha
piperita
 Jawarish podina
 Jawarish anarain
 Arq-e-ajeeb

51. PRODUCTS
• Pippermint oil
• Pippermint tea
• Candies
• Chewing gums
• Mouth washes
• Face washes
• Muscle Relaxant sprays
• Insect repellents

52. Side effects
Heart burn.
Increase uterine contraction and causes abortion.
Allergic reaction including mouth sores.
Gastritis.
Nervousness.

53. Contraindications
It is not used during pregnancy and lactation.
Contraindicated in people with digestive ulcer.
Not used during intestinal diseases.
Not recommended in Parkinson’s diseases.
Not recommended for children as menthol cause
choking sensation.

54. Drug interaction
Peppermint delayed the absorption of caffeine.
It may influence metabolism of certain drugs such as
felodipine and simvastatin.
When taken with antacids such as omeprazole, they
dissolve too quickly and causes heart burn and
nausea.

55. Dosage
As infusion: Take 3 to 6 gram of peppermint leaves
in hot water and covered for ten minutes. Use trice a
day
Capsules: take 0.6 ml of peppermint oil spit itinto
three doses of 0.2 ml per day.
In headache: 10% peppermint oil in ethanol solution
is applied across forehead repeated after 15 to 30
minutes.

56. CLOVE
 Biological sources: Clove is the dried flower
bud of Eugenia caryophyllus
 Family - Myrtaceae.
 It contains less than 15% of clove oil.

57. MORPHOLOGY

58. Condition - Dried flower buds
Colour - Dark brown or crimson red
Odour - Aromatic, spicy
Taste - Strong, spicy, aromatic and pungent
followed by numbness
Shape - Sub- cylindrical, slightly flattened
Size - Length varies from 10 - 17 mm,
Width varies from 5 – 6 mm
Thickness 2 mm

59.  Extra features –
 Hypanthium - Sub-cylindrical, slightly tapering
at the lower end
 Crown - It consists of calyx, corolla, stamens
and style
 Calyx - It consists of 4 hard and thick sepals
with oil glands
 Corolla - Is dome shaped, yellow coloured
immature membrane petals
 Androecium - Numerous stamens,

60.  Gynoecium –
 Bilocular, inferior ovary with ovules (many)
Style -
placentatioaxile.
Single and erect about 3 mm long
 The volatile oil is situated in the oil glands or
ducts which are present in all parts of the flower
bud.

62.  T.S. Through hypanthium: Following are the
tissues. Epidermis, cortex andimportant
columella.
 Epidermis: Single layer, straight walled cells
and has a very thick cuticle with anomocytic or
ranunculaceous (irregular celled) type of
stomata.

63.  Cortex: It is divided into three distinct zones.
 (a) The peripheral region containing 2 to 3
layers of big, ellipsoidal, schizo-lysigenous oil
glands embedded in the radially elongated
parenchymatous cells.
 (b) The middle region containing 1 or 2 rings of
bicollateral vascular bundles associated with a
few pericyclic fibres embedded in thick walled
parenchyma and
 (c) The inner region made of loosely arranged
parenchyma.

64.  Columella: Forms, the central cylinder
containing thick walled parenchyma with a ring
of bicollateral vascular bundles towards the
periphery of the cylinder. Numerous cluster
crystals ( Sphaeraphides) are seen scattered
throughout the columella.
T.S through the ovary region shows identical
structure as that a hypanthium but here central
region is occupied by a bilocular ovary with
several ovules showing an axile placentation.

65.  Active constituents: It contains 15- 20% of
volatile oils. The chief constituents of volatile oil
are eugenol (80- 88%), acetyl eugenol (10 –
15%), humulen (5-12%), α and β-
Caryophyllene, tannins – (10 – 13%)
 Uses: Cloves are used as a carminative, as
natural anthelmintic, as a dental analgesic,
antiseptic, stimulant and aromatic.

66. • The clove is used in a type of cigarette .
• Due to the bioactive chemicals of clove, the spice may be used as an
ant repellent.
• They can be used to make a fragrance pomander when combined with
an orange.
• When given as a gift in Victorian England, such a pomander indicated
"warmth of feeling."

67. Adulterant
Clove stalks are slender stems of the inflorescence axis that
show opposite decussate branching. Externally, they are
brownish, rough, and irregularly wrinkled longitudinally with
short fracture and dry, woody texture.
Mother cloves (anthophylli) are the ripe fruits of cloves that are
ovoid, brown berries, unilocular and one-seeded. This can be
detected by the presence of much starch in the seeds. They
also contain volatile oil but only about 3-5%.
 Brown cloves are expanded flowers from which both corolla
and stamens have been separate.
Exhausted clove: Volatile oil is partly or completely removed.
as a result buds appear darker in color, withered in form and
yields no oil.

69.  Synonyms
 Cinnamon bark
 Kalmi-Dalchini
 Ceylon cinnamon
 Biological Source:
 Dried inner bark of the shoots of trees of
Cinnamomum zeylanicum belonging to the
family Lauraceae
 Must contain less than 1.0% of volatileoil.
 Found in Sri Lanka and Malabar coast ofIndia.

70. Bark of Cinnamon

71.  Can be propagated through vegetativepropagation
and seed growing.
 Needs siliconoussoilswith an admixtureof humus.
 Altitude: 800- 1000 meters.
 Rainfall: 200-250cm.
 Seeds sownatadistanceof 10cm.--- Germinated
within 20 days---grown for 10-12months---
transplantation is done keeping at least 2mtr in
between.
 Manure: 100gm ammonium sulphateand super
phosphate.

72.  Harvested in rainy season--- bark can be peel off easily
from shoots.
 Round bark stripsare collected--- made into bundles--
-wrapped in coir matting--- fermented for 24hours.
 Cork and cortexaredried and converted toquills.---
quills are arranged end to end--- with a length of
90cm.
 Quillsarecollected, packed into bundlesof different
size and sold.

73. Bundles of Cinnamon Bark

74.  Contains :-
 0.5-1.0% of volatile oil (active constituent, lightyellow in
fresh--- changes to red onstorage.)
 1.2%a of tannins,
 mucilage,
 calciumoxalate,
 starch and
 mannitol (a sweetsubstance).
 Cinnamon oil contains60-70% of cinnamaldehyde, 5-
10% eugenol, benzaldehyde, cuminaldehyde andother
terpenes like pinene, cymene,caryophyllene.

75. 1. Foreign organic matter: less than 2.0%
2. Total ash: less than 6.0%
3. Acid insoluble ash: less than 4.0%
4. Sulphated ash: less than 6.0%
Ferric chloride solution+ a drop of volatile oil= pale
green colour.
 Ferric chloride solution+ a drop of cinnamic
aldehyde= brown colour.
 Ferric chloride solution+ a drop of euginol= blue colour.
 It results in pale greencolour.

76.  Bark is usedas-
 Carminative
 Stomachic
 Mild Astringent.
 Flavouring Agent
 Stimulant
 Antiseptic
 Losses Weight
 Commercially used as:
 Spice and Condiment
 In preparation of candy, dentrifices andperfumes.

77.  Jungle Cinnamon: dark in colour, less aromatic,bitter
 Cinnamon Chips: from untrimmed bark.
 Saigon Cinnamon: bark of Cinnamomum loureirri.
 Exported from port of Saigon.
 Grayish brown, sweet taste,
 Quills are: 30×4×0.7cm.
 Java Cinnamon: from Cinnamomumbermanii.
 Less aromatic
 Contains tubular crystals of calciumoxalate
 Contains about 75% of cinnamaldehyde in theoil.

78. FENNEL
Biological source: Fennel consists of the
dried ripe fruits of Foeniculum vulgare
Family - Umbelliferae
It contains not less than 1.4% v/w of
volatile oil.

79. MORPHOLOGY:

80. Type - Cremocarp with two one-seeded
mericarps
Condition - Dried fruits
Colour - Greenish or yellowish brown
Odour - Strongly aromatic and sweet
Taste - Strongly aromatic and sweet
Shape - Straight or slightly curved, oblong, oval,
each is bearing five ridges.
Size - 5 to 10 mm in length
2 to 4 mm in broad

81.  Extra features –
 Fruits are glabrous with 5 straight, prominent
primary ridges. Prominent yellow coloured
primary ridges and a bifid stylopod at the top.
Entire cremocarps usually with pedicels.

82. MICROSCOPY

83.  Fennel is a typical umbelliferous fruit called
cremocarp. Each cremocarp consists of two
mericarps connected by central stalk called
carpophores. T.S. of mericarp shows two
prominent surfaces. Commissural and dorsal.
Commissural surface is flat with two ridges are
present in the dorsal surface.

84. The cremocarp is divided into two mericarps and
each mericarp consists of the following
structures.
 Epicarp: It is composed of single layer of
polygonal to quadrangular with smooth cuticle.
 Mesocarp: Five bicollateral vascular bundles
with lateral phloem are present below each
primary ridge and lignified reticulate parenchyma
present above and below the vascular bundle.
Four vittae are present on dorsal surface and
two vittae on ventral surface

85.  Endocarp or inner epidermis: Shows
frequently arrangement; a group of 4-5 cells
parallel are placed at acute angles with groups
of cellular cells appear tangentially elongated in
transaction.
 Testa: Single layered and yellowish color.
 Endosperm: Consists of wide polyhedral thick
walled cells contain fixed oil and aleurone
grains with oil globules.
 Raphe: A single of vascular strands appear in
the middle of commissural surface.

86. The major constituent of fennel oil is anethole
(80%)
It contains not more than 10% estragole and not
more than 7.5% fenchone
Other constituents include alpha pinene, beta
myrcene, beta pinene, bitter fenchone, camphene,
estragole (methyl-chavicol), fenchone, limonene,
p-cymen, and safrole.
Furthermore, sweet fennel contains other
nonvolatile constituents such as flavonoids and
coumarins

87. Fennel oil:
4-5% fennel oil present in the fennel seed. It
contains:

88. Essential oil extracted from fennel seeds is used for
manufacturing cordials and as a fragrant agent in
toiletries such as soaps and shampoos. Fennel oil is
extensively used as a flavoring agent in baking and
confectionary industries.

89. USES:
Cancer prevention
High in antioxidants
Anti inflammatory
Digestive aid
High in calcium & iron
Good for lung health

90. STORAGE
 Fennel seeds are available year around in the
markets either in the form of seeds or in
processed powder form.
 Place whole seeds in a clean air-seal
container and store in cool, humid free and
dark place. Ground and powdered fennel
should be stored inside the refrigerator in
airtight containers.

91. PREPARED BY
SHANKARAIAH PULIPAKA
ASSOCIATE PROFESSOR
GEETHANJALI CPLLEGE OF PHARMACY,
HYDERABAD, TELANGANA, INDIA
PHARMACOGNOSTIC STUDIES OF CORIANDRUM
SATIVUM LINN.

92. CORIANDER
Synonyms
Fructus coriandri, Coriander fruits, Cilantro, Chinese
parsley.
Biological source:
Coriander consists of the dried ripe fruits of the plant
known as Coriandrum sativum
Family - Umbelliferae.
It contains not less than 0.3% v/w of volatile oil.

93. CORIANDER
Geographical Sources
Cultivated in Central and Eastern Europe, particularly in
Russia, Hungary, in Africa and India.
In India it is cultivated in Maharashtra, U.P., Rajasthan,
Jammu, and Kashmir.
It is also found in a antiwild state in the east of England.

94. CORIANDER
Cultivation and Collection
The coriander seeds are sown in dry weather either in
March or in early autumn.
Shallow drills, about 1/2 inch deep and 8 inches apart
are made and the seeds are sown in it, the rate of
germination is slow.
The plants are annual herb, which grow to a height of 1
to 3 feet high, slender, and branched.

95. CORIANDER
Cultivation and Collection
The flowers are in shortly stalked umbels with five to
ten rays.
The seeds fall as soon as ripe and when the seeds are
ripe (about August), the disagreeable odour is produced.
Plant is then cut down with sickles; the fruits are
collected and dried.
During drying fruits develop aromatic smell and the
unpleasant odour disappears.

96. MORPHOLOGY

97. CORIANDER
Characteristics
The fruit is a cremocarp, subspherical in shape
Yellowish-brown in colour.
The size of the fruit is 3 to 4 mm in diameter
with aromatic odour and spicy,
aromatic taste.

98. Type of fruit - Cremocarp
Condition Dried fruits
Colour Straw yellow or brownish yellow
Odour Aromatic
Taste Spicy, aromatic and agreeable
Shape Globular or subspherical
Size 2.3 to 4.3 mm diameter
Extra
features
These fruits usually occur as entire cremocarps. A
short stylopod with 5 small calyx teeth present at
the apex.
10 wavy inconspicuous primary ridges alternating
with 8 prominent straight secondary ridges

99. Coriandrum sativum

101. CORIANDER
Microscopy
The transverse section of coriander shows the presence of
a dorsal surface and a commissural surface.
The dorsal surface consists of two vittae and a carpophore.
The dorsal surface has five primary ridges and four
secondary ridges.
The epicarp consists of a single row of small thick-walled
cells with calcium oxalate crystals.
The mesocarp has an outer loosely arranged tangentially
elongated parenchyma cells and the middle layer
consisting of sclerenchyma.

102. CORIANDER
Microscopy
The middle layer is again divided into; the outer region of
sclerenchyma is represented by longitudinally running
fibres, whereas the inner region has tangentionally running
fibres.
The vascular bundles are present below the primary ridges.
The inner layer has polygonal, irregularly arranged
parenchyma cells.
The endocarp has the parquetry arrangement. In the testa it
has single-layered, yellowish cells, and the endosperm is
thick, polygonal, colourless parenchyma with fixed oil and
aleurone grains

103. MICROSCOPY

104.  Epicarp: Single layer, thickened, polygonal
cells, few cells contain calcium oxalate covered
with smooth cuticle.
 Mesocarp: Divided into three layers.
 Outer layer: Outer loosely arranged tangentially
elongated parenchyma.
 Middle layer: (Middle compact sclerenchyma)
 Outer region of this sclerenchmatous band is
represented by longitudinally running fibres
below the primary ridges where as the inner
region is made of tangentially running fibres
corresponding to secondary ridges.

105.  Five vascular bundles at dorsal side present
above longitudinally elongated sclerenchyma.
Two vittae at ventral side.
 Inner layer: large irregular, polygonal and
lignified parenchyma.
 Endocarp: It shows parquetry arrangement of
cells.
 Testa: Single layered and yellowish in colour.
 Endosperm: It consists of polygonal, thick
walled colourless parenchyma containing fixed
oil and aleurone grains.

106. Powder analysis of coriander fruits:
1. Sclerenchymatous layer: Groups of fusiform fibres of sclerenchyma
running way and at times crossing with each other or with thin walled
lignified cells of the mesocarp.
2. Endocarp: Fragments of parquetry arrangement of thin walled lignified
cells with the polygonal cells of mesocarp.
3. Vittae: Few brown fragments of vittae.
4. Endosperm: Fragments of endosperm with aleurone grains and oil
globules.
5. Organoleptic characters:
a. Colour: Brown powder
b. Odour: Characteristic, aromatic
c. Taste: Spicy

108. Standardization of crude drug

109. Chemical constituents
o Essential oils(1-2%)
• Linalool (major constituent)
• Geraniol
• α-pinenes
• α-cymene
• Camphor
• Ɣ-terpene
o Fatty oils(infruit)
• Oleic acid
• Linoleic acid
• Palmitic acid
• Petrocelic acid
• Ascorbic acid
• Umbelliferone
• Vitamin A

111. USES :
• Carminative
• Stomachic
• Expectorant
• Flavouring agent
• Aromatic
• Stimulant
• Diuretic
• Anthelmintic
• Aphrodisiac

112. PHYTOCHEMICAL INVESTIGATION :
• Test for carbohydrates and glycosides
Small quantity of extracts were dissolved separately in 5 mL
of distilled water and filtered. The filtrate was subjected to
Molisch’s test to detect the carbohydrates.
Another small portion of extract was hydrolyzed with dilute
hydrochloric acid for few hours in a water bath and was
subjected to Liebermann-Burchard’s, legal and
Borntrager’s test to detect different glycosides. (Pink to red
color indicates presence of glycosides).

113. PHYTOCHEMICALINVESTIGATION:
• Test for terpenoids (Salkowski test)
Five mL of extracts were mixed in 2 mL of chloroform, and
then concentrated H2SO4 (3 mL), was carefully added to
form a layer. A reddish brown coloration formed at the
interface indicated presence of terpenoids
Test for protein
Mellon’s reaction: Million’s reagent (mercuric nitrate in
nitric acid containing a trace of nitrous acid) usually yields
a white precipitate on addition to a protein solution,
which turns red on heating.
Test for volatile oil or essential oil
A thick section of extract was placed on a glass slide. A
drop of Sudan red reagent was added and after two
minutes, it was washed with 50% alcohol mount in

114. PHYTOCHEMICALINVESTIGATION:
Test for volatile oil or essential oil
A thick section of extract was placed on a glass slide.
A drop of Sudan red reagent was added and after two
Minutes.
It was washed with 50% alcohol mount in glycerin. Here red
colour produced.

115. Special chemical lists :
Powder Coriander fruit + Test for volatile oil or essential oil
A thick section of fruit was Sudan Red III, Examined under
microscope.
It gives orange red coloured oil globules are produced which
are evaporated when slide is warmed.

116. PHYTOCHEMICALINVESTIGATION:

117. Thin Layer Chromatography of Methanolic extract of
coriander Sativum:
Ordinarily, microgram quantities of mixture of organic
compounds are separated by analytical TLC.
It is possible to scale up the quantities to milligram amount
(10-50 mg) by using thicker layer (0.5-2.0 mm thickness) of
the support material and by the use of larger plates (20 x 20
cm or 20 x 40 cm).
Multiple developments also bring about better resolution.
Preparative TLC for the isolation of marker compound from
the Methanolic extract of Coriander Sativum fruits was
performed by using solvent system toluene: ethyl acetate (93:
7).

118. Thin Layer Chromatography of Methanolic extract of
coriander Sativum:
Detection
Detection of active constituent by spraying of
Vanillinsulphuric acid reagent.
It is composition of solution 1 (1% Ethanolic vanillin), and
solution 2 (10% Ethanolic sulphuric acid).
The plate is sprayed with 10 ml (solution 1), followed
immediately by (solution 2). After heating at 110 Centigrade
for 5- 10 min under observation, the plate is evaluated in
visual light.

119. GC-MS Study Methanolic extract of coriander Sativum:
The GCMS analysis was performed in Agilent 6890 series equipped with
MSD 19091S-433 system.
It is known that there is a selective loss of low boiling terpenoids by
conventional hydro-distillation technique.
Head space-gc is therefore more suitable for quantification of highly
volatile compounds than conventional hydro distillation technique.
For the Dynamic Headspace, 1.0 gm of sample was taken in 20 ml
headspace vial.
Headspace is created and these vapours are injected in GC equipped
with MSD.
Headspace components were identified by matching their
mass spectra with those in NIST 05 MS library search and by comparing
with literature reports and GC retention indices (RI)

120. TLC Profiles of Coriander Sativum:

121. Pharmacological Actions
 Aromacity
o Due to strong smell of aldehydes gives a great
taste and fresh aroma to the food.
 Anti-Arthritis
o Due to precense of large amount of Ca and P, it
prevents osteoporosis and bone damage.
 Stimulant for digestive secretions
o It is anti-oxidant and activates liver activity and
enhance the efficiency of GTI for food digesion.
 Anti-ulcer
o It is effective in treating mouth ulcers due to its
soothing and refreshing effect. It also prevents
colon ulcer by increasing liver activity for better
digestion.

122.  Anti-lipidemic action
o Best cholesterol controlling drug by lowering the
bad cholesterol and incresing the good cholesterol
& prevents its accumulation in arteries.
 Anti-spasmodic: It relieve spasms of GIT.
 Excellent expectorant
o It cause clearance of mucous from airways &
relieves chest congestion.
 Anti-bacterial and anti-septic
o Due to presence of certain acids, it is effective
against bacteria and helps wound heal soon.
 Anti-diabetic
o Its powder is effective in reducing sugar level by
increasing insulin level and glucose uptake.

123.  Diuretic
o It is a diuretic and help to excrete toxins and extra water
from cells, thus helps kidneys to pass out more urine
and purifies the system and also helps in weight loss.
Daily Dose
 Powdered seeds: 1-3grams
 As infusion: A freshly prepared cup between meals
 As a fluid extract: 5-30 drops

124. Side Effects
 Effect on liver functioning
o Overdose may cause damage to liver by extra ordinary
essential oil components & may emphasize excessive
bile secretion.
 Skin sensitivity problem
o Acids present in it cause irritation and itching of skin and make
it sensitive to sunlight.
 Breathing problems and chest pain
o Prolonged use cause tightness of throat and dry throat &
also cause chest pain.
 Harmful in pregnancy and lactation

125. Side Effects
 Harmful in pregnancy and lactation
o It may affect the gland secretion leading to abnormal activity
of reproductive glands causing damage to mother or the
developing fetus.

126. Contraindications
 The pure essential oil is irritating . Orally in doses
higher than those specified may cause convulsion.
 It should not be used during pregnancy and
lactation.
 It has a weak potential for sensitization , although
its known cases of contact dermatitis.
Toxicity
 Linalool and umbelliferone may be toxic if taken in
higher concentrations & may cause contact
dermatitis.

127. Marketed Products
It is one of the ingredients of the preparations
known as Cystone (Himalaya Drug Company)
Bilwadi churna (Baidyanath)
Sage massage oil (Sage Herbals).

128. Adulterants:
Inferior varieties of Coriander
Fenugreek seeds
Cereal fruits and similar small fruits and seeds are often
admixed with commercial Coriander.

129. THANK YOU