Difference between revisions of "SAHounsve Fall 2017"
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Herbs are utilized for their distinctive fragrance and flavors. This flavor and smell stems from the essential oils, which get their name for embodying the essence of the plant’s smell. When choosing herbs to enhance smell and flavor it is important noting differences in essence between varieties of species. For instance, there are more than 350 species of thyme with an untold amount of cultivated varieties, all bearing slightly different essences and oils. | Herbs are utilized for their distinctive fragrance and flavors. This flavor and smell stems from the essential oils, which get their name for embodying the essence of the plant’s smell. When choosing herbs to enhance smell and flavor it is important noting differences in essence between varieties of species. For instance, there are more than 350 species of thyme with an untold amount of cultivated varieties, all bearing slightly different essences and oils. | ||
| − | The goal of this research is to extract the oils of cultivated varieties of | + | The goal of this research is to extract the oils of cultivated varieties of basil and make a chemotype table. The analysis will be done via gas chromatography and will employ standards of these chemicals as a tool for identifying compounds. The basis for the expected chemical makeup will be based on Tucker and Thomas’ The Big Book of Herbs: A Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance. |
| + | |||
===Instruments to be used=== | ===Instruments to be used=== | ||
Steam Distillation, GCMS, NMR | Steam Distillation, GCMS, NMR | ||
Revision as of 04:33, 4 September 2017
Chemistry/Biochemistry Research 430
Spring 2017
Selene Hounsve
Junior Biochemistry Major
Research Times
Mon/Wed: 8-10 AM Tue: 2-5 PM
Proposed Research Project
Extraction, characterization, and application of essential oils from various basil. The characterization of the oils will be done using GC-MS and NMR.
Project Title
Extraction and Characterization of Essential Oils from Basil Varieties
General Information
Advisor: Dr. Bradley E. Sturgeon
Proposal
Essential oils are synthesized via secondary metabolic pathways and have a role in plant defenses against pathogens and herbivores, in plant reproduction, attraction of pollinators, and in thermotolerance. Essential oils can be classified into two different groups based on their metabolic synthesis: terpenoids, which are monoterpenes and sesquiterpenes; and low molecular weight phenylpropanoids.
Herbs are utilized for their distinctive fragrance and flavors. This flavor and smell stems from the essential oils, which get their name for embodying the essence of the plant’s smell. When choosing herbs to enhance smell and flavor it is important noting differences in essence between varieties of species. For instance, there are more than 350 species of thyme with an untold amount of cultivated varieties, all bearing slightly different essences and oils.
The goal of this research is to extract the oils of cultivated varieties of basil and make a chemotype table. The analysis will be done via gas chromatography and will employ standards of these chemicals as a tool for identifying compounds. The basis for the expected chemical makeup will be based on Tucker and Thomas’ The Big Book of Herbs: A Comprehensive Illustrated Reference to Herbs of Flavor and Fragrance.
Instruments to be used
Steam Distillation, GCMS, NMR
Research pledge
I, Selene Hounsve, have read the Chem/Bioc 430 course syllabus and understand the general structure and expectations of the research program. The above material was prepared after consultation, and in conjunction with my research advisor.