Essential Oils

Extraction, Characterization and Applications

1st Edition - February 6, 2023
Imprint: Academic Press
Editors: Gulzar Ahmad Nayik, Mohammad Javed Ansari
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 7 4 0 - 7
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 7 2 3 5 - 2

Essential Oils: Extraction, Characterization and Applications covers sixteen essential oils from different herbal and aromatic plants, including production, composition and extra… Read more

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Essential Oils: Extraction, Characterization and Applications covers sixteen essential oils from different herbal and aromatic plants, including production, composition and extraction techniques such as distillation, chemistry and properties, characterization and applications. The book also presents their safety, toxicity and regulation, alongside trade, storage, stability and transport concepts. Essential oils in plants, extraction and analysis, and current trends in the use of essential oils, like aroma therapy, agro-food and non-food usage are thoroughly explored. Remaining chapters are dedicated to different essential oils, including lavender, peppermint, sandalwood, citrus, eucalyptus, tea tree, clove, ginger, cinnamon, nutmeg, rosewood, juniper and pine, patchouli, clary, and more.

Edited by a global team of experts in essential oils, this book is designed to be a practical tool for the many diverse professionals who develop and market essential oils.

Cover image
Title page
Table of Contents
Copyright
Contributors
Chapter 1: Essential oils in plants: Plant physiology, the chemical composition of the oil, and natural variation of the oils (chemotaxonomy and environmental effects, etc.)
Abstract
1.1: Introduction
1.2: Phytochemistry of different essential oils
1.3: Natural variation of the oils (chemotaxonomy and environmental effects, etc.)
1.4: Extraction methods of essential oils
1.5: Characterization of all essential oil
1.6: Applications of all essential oils
1.7: Safety concerns
1.8: Conclusion
References
Further reading
Chapter 2: Extraction and analysis of essential oils: Extraction methods used at laboratory and industrial level and chemical analysis
Abstract
2.1: Introduction
2.2: Extraction, isolation, and purification methods of essential oils at laboratory level
2.3: Extraction, isolation, and purification methods used for essential oils at the industrial level
2.4: Chemical transformation
2.5: Conclusion
References
Chapter 3: Importance of essential oils and current trends in use of essential oils (aroma therapy, agrofood, and medicinal usage)
Abstract
Graphical abstract
3.1: Introduction
3.2: Aromatherapy
3.3: Agrofood uses
3.4: Medicinal uses
3.5: Economic importance
3.6: Current trends
3.7: Future perspective
3.8: Conclusion
References
Chapter 4: Lavender essential oil: Nutritional, compositional, and therapeutic insights
Abstract
4.1: Introduction
4.2: Current status
4.3: Biochemical profile
4.4: Extraction techniques
4.5: Structural and nutritional characterization
4.6: Chemistry and their properties
4.7: Therapeutic potential
4.8: Applications
4.9: Safety, toxicity, and regulation
4.10: Conclusion
References
Chapter 5: Peppermint essential oil
Abstract
5.1: Introduction
5.2: Production and composition
5.3: Extraction techniques
5.4: Characterization of peppermint essential oil components
5.5: Properties of peppermint essential oils
5.6: Applications of peppermint essential oil
5.7: Toxicity associated with usage of peppermint essential oil
5.8: Conclusion and future perspective
References
Chapter 6: Sandalwood essential oil
Abstract
6.1: Introduction
6.2: Comparative account on sandalwood essential oil
6.3: Methods of extraction of sandalwood essential oil
6.4: Therapeutic benefits of sandalwood essential oil
6.5: Production and composition of sandalwood essential oil
6.6: Safety, toxicity, and regulation of sandalwood essential oil
6.7: Trade and storage stability of sandalwood essential oil
6.8: Current understanding and prospects
6.9: Conclusion
References
Chapter 7: Jasmine essential oil: Production, extraction, characterization, and applications
Abstract
7.1: Introduction
7.2: Production and composition
7.3: Extraction techniques
7.4: Characterization of jasmine essential oils using NMR spectroscopy
7.5: Chemistry and properties
7.6: Applications of jasmine essential oil: Pharmacological, agrofood, and nonfood applications
7.7: Safety, toxicity, and regulations
7.8: Trade, storage stability, and transport
7.9: Conclusion
References
Chapter 8: Citrus essential oil (grapefruit, orange, lemon)
Abstract
8.1: Introduction
8.2: Extraction and characterization of citrus essential oils (CEOs)
8.3: Composition of citrus essential oils (CEOs)
8.4: Applications of citrus essential oils
8.5: Future concerns and perspectives
8.6: Conclusion
References
Chapter 9: Eucalyptus essential oils
Abstract
9.1: Introduction
9.2: Eucalyptus essential oil history
9.3: Some important types of eucalyptus essential oil
9.4: Production and composition
9.5: Techniques
9.6: Characterization and identification of essential oil components by techniques like NMR-13C
9.7: Eucalyptus essential oil chemistry and properties
9.8: Essential oil yield
9.9: Functional applications of Eucalyptus essential oil
9.10: Eucalyptus essential oils application in pharmacological, agro food, and nonfood products
9.11: Eucalyptus essential oils use in agro-industry
9.12: Eucalyptus essential oils as additives in active food packaging
9.13: Eucalyptus oils use in the fragrance industry
9.14: Safety, toxicity and regulation
9.15: Trade, storage stability and transport of eucalyptus essential oil
9.16: Conclusion
References
Chapter 10: Essential oils from Apiaceae family (parsley, lovage, and dill)
Abstract
10.1: Introduction
10.2: Factors influencing essential oil production of parsley, dill, and lovage
10.3: Extraction techniques of parsley, dill, and lovage essential oil
10.4: Chemical profile of parsley, dill, and lovage essential oil
10.5: Bioactivity of parsley, dill, and lovage essential oil
10.6: Applications of parsley, dill, and lovage essential oil
10.7: Safety and toxicity of parsley, dill, and lovage essential oil
10.8: Trade and regulation of parsley, dill, and lovage essential oil
10.9: Conclusion
References
Chapter 11: Essential oils from Lamiaceae family (rosemary, thyme, mint, basil)
Abstract
11.1: Chemical composition of essential oils
11.2: Lamiaceae family
11.3: Composition of basil, mint, rosemary, and thyme oil
11.4: Extraction techniques
11.5: Safety, toxicity, and regulation of basil, mint, rosemary, and thyme oil
11.6: Storage stability of basil, mint, thyme, and rosemary oil
11.7: Applications of essential oils of basil, mint, rosemary, and thyme
11.8: Conclusion
References
Chapter 12: Clove oil
Abstract
12.1: Introduction
12.2: Botanical description
12.3: Impurities and their removal from clove oil
12.4: Oil extraction by enzymes
12.5: Lipid oxidation in clove oil
12.6: Fortification of foods with clove oil
12.7: Future applications of clove oil
12.8: Summary of some clinical trials of polyunsaturated fatty acids
References
Chapter 13: Ginger essential oil: Chemical composition, extraction, characterization, pharmacological activities, and applications
Abstract
13.1: Introduction
13.2: Productions of GEO
13.3: Chemical composition and yield of GEO
13.4: Extraction methods of GEO
13.5: Analytical method for characterization of GEO
13.6: Pharmacological activities of GEO
13.7: Applications of GEO
13.8: Safety, toxicity, and regulation
13.9: Trade, storage stability and transport
13.10: Conclusion
References
Chapter 14: Cinnamon essential oil
Abstract
14.1: Introduction
14.2: Production and composition of cinnamon EO
14.3: Characterization of cinnamon essential oil
14.4: Health benefits of cinnamon essential oil
14.5: Application of cinnamon essential oil in food and nonfood industries
14.6: Conclusion
References
Chapter 15: Nutmeg essential oil
Abstract
15.1: Introduction
15.2: Botanical aspects
15.3: Essential oil production
15.4: Composition of nutmeg
15.5: Extraction of nutmeg essential oil
15.6: Uses and applications
15.7: Safety, toxicity, and regulation of nutmeg essential oil
15.8: Conclusion
References
Chapter 16: Rosewood essential oil
Abstract
16.1: Introduction
16.2: Production of rosewood essential oil
16.3: Composition of rosewood oil
16.4: Extraction of rosewood oil
16.5: Chemical characterization
16.6: Characteristics of rosewood
16.7: Applications of rosewood essential oil
16.8: Safety and toxicity of rosewood essential oils
16.9: Storage stability
16.10: Trade of rosewood oil
16.11: Conclusion
References
Chapter 17: Juniper essential oil: An overview of bioactive compounds and functional aspects
Abstract
17.1: Introduction
17.2: Production and composition
17.3: Extraction techniques (distillation)
17.4: Applications
17.5: Health claims
17.6: Conclusion
References
Chapter 18: Patchouli essential oil
Abstract
18.1: Introduction
18.2: Production and composition
18.3: Extraction techniques
18.4: Characterization
18.5: Chemistry and properties
18.6: Applications
18.7: Safety, toxicity, and regulation
18.8: Trade, storage stability, and transport
18.9: Conclusion
References
Chapter 19: Clary sage essential oil
Abstract
19.1: Introduction
19.2: Clary sage oil production and chemical composition
19.3: Extraction techniques (distillation)
19.4: Characterization of essential oil components
19.5: Chemistry and properties
19.6: Applications
19.7: Safety, toxicity and regulation
19.8: Trade, storage, stability, and transport
19.9: Conclusion
References
Chapter 20: Tea tree essential oil
Abstract
20.1: Introduction
20.2: Phytochemistry of tea tree EO
20.3: Extraction of tea tree EO
20.4: Applications of tea tree essential oils
20.5: Safety concerns
20.6: Conclusions
References
Index

Gulzar Ahmad Nayik

Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.

Affiliations and expertise

Marwadi University Research Centre, Department of Microbiology, Marwadi University Rajkot Gujarat India.

Mohammad Javed Ansari

Dr Mohammad Javed Ansari is currently working as Assistant Professor in the Department of Botany, Hindu College Moradabad, UP, India. Dr Ansari has also worked as Assistant Professor in the Department of Plant Protection, College of Food & Agricultural Sciences, King Saud University Riyadh, Saudi Arabia from 2010 to 2017. He did his PhD in Biotechnology from Indian institute of Technology Roorkee, India and M.Sc in Botany from Ch. Charan Singh University Meerut, India. Dr Ansari has published over 130 Research/Review articles in high impact factor journals. Dr Ansari has worked as Principal Investigator in many funded projects in King Saud University Riyadh, Saudi Arabia. Dr Ansari has participated in many national and international conferences (Abu Dhabi, Belgium, Indonesia, Turkey, USA, Italy, Romania, Germany, Spain, Cuba, Australia, Egypt, Ukraine, Ethopia, Portugal etc.). Dr Ansari is editorial board member of many renowned journals and also member of many international scientific associations and societies. Dr Ansari has supervised many students at master’s level & doctorate level.

Affiliations and expertise

Assitant Professor, Department of Botany, Hindu College Moradabad, Moradabad, Uttar Pradesh, India

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health