Lecture 35 - Volatile Oils-II [Compatibility Mode]

8/3/2019 Lecture 35 - Volatile Oils-II [Compatibility Mode]

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PHARM. DChemical Pharmacognosy- I

Lecture 35June 1st, 2011

Volatile Oils-II

M. Ahsan KhalidM. Ahsan Khalid, B., B. PharmPharm, Pharm. D, Pharm. DM. Phil Scholar (RIPS/RIU)M. Phil Scholar (RIPS/RIU)

HIPSHIPS--HUKICHUKIC


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2- German chamomile

Origin: the dried expandedflower heads of MatricariachamomillaF. Compositae(Asteraceae).

Morphology: flower head

(capitulum) is hemisphericalwith hollow receptaclecarrying two types of smallsessile flowers called florets:

Marginal or ray florets (white incolour)

Central or disc florets (yellow incolour)

Surrounded by an involucre.


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Active constituents: 1- volatile oil contains

matricarin which converted to chamazuleneby heating.

2- flavonoid glycosides.

Uses: 1- carminative, antispasmodic.

2- tranquilizer.

3- local anti-inflammatory for sun burns and

diaper rashes.

Chemical test: sudan III : red colour


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3- Anise Fruit(Fructus Anisi, Aniseed)

Origin: the dried ripe fruits ofPimpinella AnisumF.Umbelliferae

Morphology: cremocarp,partly separated into itsmericarps, often entireattached to a slenderpedicel, 2-12 mm long,ovoid, enlarged at thebase and tapering at theapex, grayish or greenishgrey in colour rough totouch due to the presenceof hairs, each mericarpwith 5 raised ridges.


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Powder: grey, greenishbrown or yellowishbrown, having strongaromatic agreeablecharacteristic taste andsweet strongly aromatictaste, showing fragmentsof:

1. non-glandular,unicellular warty hairs.

2. Branching vitta usuallycrossed by the cells ofthe endocarp.

3. Aleurone grains.4. Microrosette crystals of

calcium oxalate.5. Few fibres and pitted

parenchyma.


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Active constituents: 1- volatile oilcontaining anethol

2- fixed oil and protein.

Uses: stimulant, carminative andflavoring agent.

Chemical test: Sudan III


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4- Cinnamon Bark

(Cortex Cinnamomi)

Origin: the dried bark of thebranches of the coppicedtrees of CinnamomumzylanicumF. Lauraceae.

deprived of most of itscork and cortex andknown as CeylonCinnamon.

Morphology: occurs inlong, slender sticks about1 meter in length,compound quills.


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Powder: a reddish brownpowder with acharacteristic pleasant and

aromatic odour and taste,showing fragments of:

1. Sclereids, isodiametric,thick wall, lignified, theouter wall is less thickenedthan the others.

2. Fibres, thick walledlignified, narrow lumen, slit-shaped pits and pointedapices.

3. Starch granules andneedle crystals of calciumoxalate.

4. Oil cells.

5. Cork cells are rare.


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Active constituents: 0.5-1% volatile oil

contains cinnamaldehyde and eugenol

Mucilage and tannins.

Uses: 1- carminative and flavoring agents2- Antiseptic and mild astringent.

3- Emmenagogue.

Chemical test: Sudan III, Rhuthenium red,FeCl3 and KOH for eugenol.


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5- Cassia Bark

(Chinese Cinnamon)

Origin: the dried stembark of CinnamomumcassiaF. Lauraceae

Morphology: channeledor single quills, up to 40cm long, earthy browncolour with patches of

the thin grayish cork.


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Powder: differs than

cinnamon in:1. Odour is less delicate,

taste as cinnamon butslightly mucilaginous.

2. Numerous fragmentsof cork cells, polygonalwith slightly thick wall,contains reddish

brown content.

3. Fibres are shorter andthicker.


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Active constituents: volatile oilcontains cinnamaldehyde and noeugenol.

Uses: substitute for cinnamon.

Chemical test: all as cinnamon butnegative test for eugenol


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6- Cardamom Seed

(Semen Cardamomi) - -

Origin: the dried ripe or nearly ripeseeds of Elettaria cardamomumF. Zingiberaceae, recentlyseparated from the fruit.

Morphology: cardamom has astrong aromatic odour andagreeable aromatic pungenttaste. Fruit is ovoid or oblongcapsule, green to pale buff incolour contains many seeds.

Seed is oblong, ovoid pale orngeto dark reddish brown usuallyenveloped by a thin colourlessmembranous arillus.


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Active constituents: 1- volatile oil contains terpinyl

acetate and cineole.2- starch, fixed oil and calcium oxalate

Uses: 1- flavoring agent in pharmaceutical industry.

2- spice


Adulterants:

1. Loose seeds: they yield less volatile oil than thosewhich stored in the pericarp until required for use.

2. Cardamom husk: characterized by the presenceof fibres, sclereids and large vessels which areabsent in the seeds.


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7- Mentha Herb (Peppermint)(Herba Mentha Piperitae)

Origin: the dried leavesand flowering tops ofMentha piperitaF.Labiatae


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Powder: green to light olive green, withan aromatic characteristic odourand an aromatic taste followed by asensation of cold in the mouth. It ischaracterized microscopically bythe presence of fragments of:

1. Epidermal cells with wavy wallsand diacytic stomata.

2. Non-glandular hairs.

3. Glandular labiaceous hair,unicellular stalk multicellular headconsists of 8-16 cells radiating froma common center.

4. Different types of xylem vessels,fibres and wood parenchyma.

5. Smooth spherical pollen grains.

6. NO CALCIUM OXALATE.


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Active constituents: 1- volatile oil contains menthol

2- tannin.

Uses:1. carminative, flavoring agent and aromatic

stimulant.

2. Menthol is used in pharmaceutical preparationsas local antipruritic, counter irritant andantiseptic.

3. Used in tooth paste, mouth wash and similar oralpreparations.

4. Recently the oil is used for treatment of colitis.



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8- Ginger, Zingiber, Zanjabeel(Rhizoma Zingiberis)

Origin: the dried rhizome ofZingiber officinaleF.Zingiberaceae, deprived ofthe dark outer tissues andknown as unbleachedJamaica ginger.

Morphology: ginger occurs inhorizontal laterally flattenedbranching pieces, 4-16 cmlong,1.5-6.5 cm wide andup to 2 cm thick, pale buff

or light brown, longitudinallystriated. It has anagreeable aromatic odourand an agreeable pungentaromatic taste.


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Powder: powdered ginger isyellowish white having anagreeable aromatic odour and anagreeable aromatic pungent

taste. Microscopically, it ischaracterized by the presence of:1. thin walled parenchyma

containing starch granules.

2. Starch granules: simple, flat, oval,oblong with terminalprotruberance in which eccentrichilum is situated with transversestriations.

3. Thin walled septate fibres.

4. Non-lignified xylem vessels.

5. Yellowish brown oleo-resinmasses, free or in cells.

6. Absence of scleried cells or

calcium oxalate.


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Active constituents:

1. volatile oil contains monoterpenes(phellandrene, camphene, cineole, citraland borneol) and sesquiterpenes(zingiberene and bisabolene).

2. Resin, starch and mucilage.

Uses:1. carminative and stimulant.2. Antiemetic.

3. Antirheumatic.4. Condiment.

Lecture 35 - Volatile Oils-II [Compatibility Mode]

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