Plants & Human Affairs (BIOL106) - Stephen G. Saupe, Ph.D.; Biology Department, College of St. Benedict/St. John's University, Collegeville, MN 56321; ssaupe@csbsju.edu; http://www.employees.csbsju.edu/ssaupe |
Stimulating the
Senses - Essential Oils
A. Definition
An aromatic liquid (oil). They usually smell
pleasant. Since these oils have an odor or
essence, they are called essential oils."
B. Fixed vs. volatile oil
Essential oils are volatile, or in other words, they evaporate readily. In contrast, the fixed oils like corn, safflower
and peanut, do not evaporate. The
Grease Spot Test is a test to determine whether an oil is volatile or fixed. Simply spot a small sample of the oil on a sheet
of paper. If it leaves an oily mark, like
after eating some potato chips, the oil is fixed. If
it disappears, it is an essential oil.
C. Chemistry
Essential oils are a diverse mixtures of molecules. The
kind and concentration of molecules in the
oil determines its odor. The molecules
typically have 20 carbon atoms or fewer and are hydrocarbons, terpenes, alcohols, phenols,
esters, aldehydes and ketones. Essential oils
are soluble in organic solvents (i.e., ether).
D. Odor Perception
Why do essential oils have an odor? The molecules bind
to receptors on olfactory neurons that are part of the olfactory bulb in the
brain. The shape of the molecule is important - it determines which
neurons are activated and send signal to brain. The concentration is also
important - too much can be repulsive. Sense of smell adapts rapidly and
becomes insensitive.. Sensitivity to odor varies with gender. For
example, females are able to identify more different odors than men and this
ability seems to increase during pregnancy (Hypothesis - a way for females to
avoid exposing fetus to rotting food, etc.?)
II. Plants and essential oils
A. Occurrence
Essential oils
occur in numerous different plants, but especially tropical and subtropical species. They occur in more than 60 families and are
especially common in the Mint, Citrus, Laurel, Myrtle, Geranium and Carrot families. Most
of our commercially-important essence producing plants come from Asia, Africa and tropical
America.
B. Botany
Essential oils are found in all parts of the plant, including flowers, roots and leaves. Different organs usually yield different oils. The actual oil that is produced is dependent on
plant age, maturity and climate. The oils are
usually produced in glands or hairs or ducts in or on the plant.
C. Why do
plants produce essential oils?
Among the reasons are: (1) to attract
pollinators; (2) deter herbivores; (3) used to combat other plants (allelopathy);
and (4) antimicrobial activity. There are likely other functions, too. However, the oils are probably not waste products
of normal metabolic activities as once suggested.
III. Human Uses of Essential Oils/Oil-Containing Plants
A. Uses
give odor (and flavor) to spices
give odor to perfumes, soaps, toiletries, and cosmetics;
act as antiseptics and medicines. The main premise of aromatherapy is that essential oils can affect our mood, etc. Although of the claimed benefits seem highly exaggerated (i.e., pseudoscience), there is research that clearly supports a role of essences in treating human disease. For example, recent research suggests that odor and essences may be an important treatment for seasonal affective disorder (SAD).
insecticides; and
manufacture of many things including plastics, polish, ink and glue.
B. Why do humans put spices in food?
H1 - "Liven" up foods (=taste better, for pleasure)
H2 - Help to preserve foods (e.g., due to antimicrobial properties). High frequency of spice use in tropical areas without refrigeration provides support for this hypothesis.
H3 - Cover up the taste of food spoilage (disguise unpleasant tastes)
H4 - Communicate with spiritual world via religious ceremonies (e.g., incense, embalming)
C. Why do humans wear perfumes?
H1 - For pleasure (simply to smell good)
H2 - Medicinal value -
reduce skin and other infections, etc. (e.g., aromatherapy;
H3 - Cover up body odor (especially important when people were less conscious of hygiene)
H4 - ability to detect correlated with immune system function.
H5 -
H6 - to attract a mate (i.e., pheromones). Pheromones - volatile hormones that are released by one individual that influences the behaviour of another individual. Many examples from the animal kingdom: (a) sexual attractants (cockroaches, moths); (b) truffles - release odor that is sex hormone in testes of boar; (c) etc. Perceived in specialized structures in nasal cavity (vomernasal organs) which are important in reproductive behavior.
D.
Do humans have pheromones?
Humans are diurnal which means that smell has not been as
well developed. However evidence: (a) we each have a unique odor.
If you wear a shirt, without any deodorant or other identifying scent, most can
identify their shirt from those worn by other individuals; (b) female menstrual
cycles tend to synchronize when living in close quarters; (c) Columbus reported
that natives could identify footprints by smell; (d) male and female volunteers
shown pictures of clothed women rated them more attractive when exposed to the
sex hormone from the truffle; (e) small pits detected in nasal passage that may
serve as VMO; (f) etc.
IV. Extracting Essences from Plant Material
The technique must be gentle because the oils are easily changed. There are three major techniques:
The plant material is placed in water, heated to a boil and the steam carrying the
essential oil is condensed and collected in a receiver flask.
B. Steam Distillation
This is similar to regular distillation except the plant material is suspended above the
water. The plant material is extracted with
steam.
C. Effleurages (Cold fat extraction)
This technique is especially good for delicate and easily changed oils and for those
plants (flowers) that continue to produce essential oils after theyve been
harvested. In this method, lard (tallow) is
spread on a glass plant and flower petals are laid on the surface. When one layer is finished, the process is
repeated essentially making a lard/glass plate sandwich.
The odor is absorbed by the lard. The
flowers are removed and then replaced by others until the lard is saturated with essence. The lard is then extracted with alcohol to remove
the essence but not the fat.
D. Solvent extraction
The plant material is directly mixed with solvent. This
is a popular method because it is simple and inexpensive.
It is good for plant material that doesnt continue to produce odors.
E. Expression
Mostly used with citrus oils. The rind is
scored and the oil is collected under pressure.
V. A Survey of Some Essential Oils
A. Allspice
Derived from the berry of Pimenta dioica, a tree native to the West Indies. Much of world crop is grown in Jamaica. The berry is steam-distilled to yield
an oil with a general spice note.
B. Ambergris - secretion of sperm whales.
Since whales eat lots of cuttlefish, which are
like squid and have a hard bone (used for parakeets), the whales secrete
ambergris to protect the lining of the gut. Ambergris
is now obtained synthetically, to protect sperm whales which are endangered.
C. Citronella
Derived from the leaves of the grass,
Cymbopogon nardus, which is native to India and
Sri Lanka. Used in soap making, i.e., Ivory Soap,
because of its germicidal action. Citronella
also repels insects.
D. Cloves
Derived from the undeveloped flower buds
of Syzgium aromaticum, which is probably native to the Moluccas in
Indonesian. The hand-picked buds are
distilled to produce a spicy-sweet odor. The
leaves also produce an oil. One
of the main ingredients, eugenol, is used as an anesthetic in dentist offices.
E. Coriander
Derived from the seeds of coriander (Coriandrum sativum) which is native to southern
Europe and Near East. Pleasant odor, spicy,
sweet and somewhat woody. Used more for
flavor than fragrance. Russia is the major
producer.
F. Fennel
Obtained from the seeds of fennel
(Foeniculum vulgare), which is a member of the
carrot family native to the Mediterranean.
G. Lavender
Derived from the flowers of Lavandula angustifolia and relatives (Lavandula hybrida, which is a hybrid). France is a major producer, but it is also grown
in Spain, Italy, s. Russia and Tasmania. The
flowering tops and stalks are steam distilled. Refreshing
floral-herbal odor with balsamic undertones.
H. Lemon
Expressed from the peel of lemon, Citrus limonia, a small tree native to China. Many areas produce lemon oil including
California, Sicily, Brazil and Israel. Lemon
grass oil is derived from Cympopogon citralis.
I. Myrrh
Sweet smelling resin from trees in the genus Commiphora,
which are native to Africa and southwest Asia.
J. Oil of bay
Odor is strong and spicy. The oil is derived from the leaves of Laurus nobilis, the laurel. The leaves were also used as crown of
victors in Rome. Native of the Mediterranean.
K. Orange
The
peel of the sweet orange, Citrus
sinensis, is expressed from the oil. Especially
produced in Sicily, Israel, Spain Florida, California and Brazil.
L. Patchouli
Derived from the leaves of Pogostemon cablin, a plant in the mint family
native to the Philippines. China, India,
Indonesia, and Philippines are major producers. The
leaves and stems are cut and steam distilled. The
resultant oil is allowed to age. The
leaves yield about 3-5% oil by dry weight. This
oil was especially popular during the 1960s.
M Sassafras
Derived from the roots of Sassafras albidum, an understory tree native to the
eastern US. The active ingredient is safrole,
which has a root-beer like odor. Many people
make tea from sassafras roots, but safrole is a suspected carcinogen.
N. Sweet birch
This oil with a wintergreen-odor is
derived from the sap of the sweet birch tree, Betula
lenta. This tree is native to the
eastern US.
O. Ylang ylang
Derived from flowers of Cananga odorata, a tree in the Magnolia family that
is native to Indonesian and the Philippines.
A. A brief history of perfumes
Perfume comes from the Latin words, "per" - meaning through and
"fumus" - for air or smoke. Thus,
perfume literally translates into through the air, which is how the odors
reach our nose. Perfumes have had a long and
influential role in world history since the beginning of recorded history. They were particularly important in India, China,
Babylon, Egypt, Rome and Greece. This is
particularly interesting since they are not necessary (essential) for survival and are
mostly products of vanity. Today perfumes are
a multimillion-dollar industry. Perfumes were
first used in religious ceremonies. They
stimulated European exploration and global colonization.
Many were prized as highly as gold.
B. Perfume
Making
The perfume
master works like a composer mixing different fragrances, called notes, to produce a
perfume. The perfumes are classified by the
dominant "note" into groups or families. These
are (including an example): (1) chypre -
patchouli; (2) citrus - lemon, orange; (3) floral - lily of the valley, frangipani,
Magnolia; (4) Fougere - lavender; (5) green - spearmint, thyme; (6) Oriental - ylang ylang, clove; (7) Woodsy -
cedar, balsam. The largest amount of money
spent on the development of a new perfume is in marketing.
C. Ingredients
Few perfumes are pure essential oils, most are mixtures of:
Odorants - the
basic ingredients that give the perfume its odor. The
odorants can be: (a) concretes - immerse the plant in solvent to extract the oil and then
evaporate the solvent; or (b) absolutes - extract the concretes with alcohol; or (c)
distilled oils; or (d) expressed oils. Most
perfumes are mixtures of absolutes. Synthetics
are rapidly replacing natural plant odorants;
Fixatives - mostly animal products, like musk, civet and ambergris, that serve to retard evaporation of the oil and to equalize the volatility of the ingredients in the essential oils; and
Alcohol - the
amount varies but is usually in a ratio of 8 parts alcohol to 2 parts essential oil.
D. Storage
Light and oxygen can ruin perfume. Keep in small bottle in a cool and dark place.
Try on a perfume before purchase since it reacts with an individuals chemistry to produce a unique odor. It takes about an hour for the full effect. Strength: perfume (19%+ oils) > toilet water (11-18% oils) > cologne (5-10% oil). Fragrance chemists can predict scent by chemical structure of the molecule.
VI. Spices
A. Herbs vs. spices vs. seeds
There is no clear-cut distinction, though the general usage is given in the table
below:
Table 1: Comparison of herbs, seeds and spices | ||
Herbs | Spices | Seeds |
temperate | tropical | temperate |
leaves | fruits/flowers (bark, root) | used whole |
B. Brief History the importance of spices in world history cant be understated
Mint
Family (Lamiaceae)
Square stems, bilabiate flowers, aromatic, Mediterranean, dry
climate. Rosemary (Rosmarinus officinalis), Thyme (Thymus vulgaris), Oregano
(Origanum vulgare), marjoram (Origanum marjoram), Basil (Occium basilicum),
Sage (Salvia officinalis), Mints (Mentha)
Carrot
Family (Apiaceae).
Umbel inflorescence, fruits that split into two one-seeded
sections, fluted hollow stem, dissected leaves).
This
group includes parsley, chervil, dill, cilantro, coriander, fennel, cumin, anise, celery
seed, caraway seed
Cinnamon
(Cinamomum zeylandica, C. cassia, Lauracee)
From the inner bark. Cassia cinnamon is the less
expensive product and the one we find commonly in our markets. Root sprouts cut, outer bark removed, clean inner
bark, dry, curls. Sri Lanka, India and
Seychelles are big producers.
Cloves
(Eugenia caryophylata; Myrtaceae)
Spice Islands, Moluccas; flower buds. Rich in the chemical eugenol (90%). Often used in toothpaste. Deadens nerves in the dentistry.
Ginger
Family (Zingiberaceae)
Cardamom (Elettaria
cardamom), seeds; Ginger, rhizome, major producers include Nigeria and Sierra Leone;
Turmeric, rhizome
Black
pepper (Piperaceae; Piper nigrum)
SW Asia; vines related to Peperomia. Fruit harvested
→
ferment
→
black (black
pepper)
→
remove
outer husk
→
endocarp (white
pepper). Grown extensively in India,
Indonesia, Malagasy Republic, and Brazil
Allspice
Native to the West Indies & Jamaica; dried green berries; also called pimento (different than
the one in a cocktail olive)
Capsicum peppers
Native to Peru/Andes. Note this group includes chiles,
bell peppers, and jalapenos and is different from "Black pepper"
Pods allowed to ferment, extracted in alcohol
Saffron (Iridaceae)
Stigma of crocus, dyes, food; Spain and Portugal major producers. Labor intensive. It takes about 5200 flowers to make one ounce.
D. Miscellaneous
Many spices associated with cuisines due to recent association. For example, red (capsicum) peppers
Szechwan, India; and cumin/coriander in Mexican cuisine comes from the Old World
References:
Dalby, Andrew. 2000. Dangerous Tastes: The Story of Spices. Univ of California Press.
Kunzig, Robert. 2000. A fragrant revolution. Discover. pp 22 23. February.
LeGueres, A. 1992.
Scent. The Mysterious and essential powers of smell. Turtle Bay Books.
Morris, ET. 1984.
Fragrance. The Story of Perfume from Cleopatra to Chanel. Charles Scribners Sons, NY
Pendick, Daniel. 2000. Heaven scent. New Scientist pp 25 28. 8 January
Last updated: 11/30/2005 � Copyright by SG Saupe