PHARM.

D Chemical Pharmacognosy- I Lecture 35 June 1st, 2011

Volatile Oils-II
M. Ahsan Khalid, B. Pharm, Pharm. D Pharm,
M. Phil Scholar (RIPS/RIU) HIPSHIPS-HUKIC

2- German chamomile
Origin: the dried expanded flower heads of Matricaria chamomilla F. Compositae (Asteraceae). Morphology: flower head (capitulum) is hemispherical with hollow receptacle carrying two types of small sessile flowers called florets: Marginal or ray florets (white in colour) Central or disc florets (yellow in colour) Surrounded by an involucre.

Active constituents: 1- volatile oil contains matricarin which converted to chamazulene by 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

3- Anise Fruit
(Fructus Anisi, Aniseed) Origin: the dried ripe fruits of Pimpinella Anisum F. Umbelliferae Morphology: cremocarp, partly separated into its mericarps, often entire attached to a slender pedicel, 2-12 mm long, ovoid, enlarged at the base and tapering at the apex, grayish or greenish grey in colour rough to touch due to the presence of hairs, each mericarp with 5 raised ridges.

Powder: grey, greenish brown or yellowish brown, having strong aromatic agreeable characteristic taste and sweet strongly aromatic taste, showing fragments of: 1. non-glandular, unicellular warty hairs. 2. Branching vitta usually crossed by the cells of the endocarp. 3. Aleurone grains. 4. Microrosette crystals of calcium oxalate. 5. Few fibres and pitted parenchyma.

Active constituents: 1- volatile oil containing anethol 2- fixed oil and protein. Uses: stimulant, carminative and flavoring agent. Chemical test: Sudan III

4- Cinnamon Bark
(Cortex Cinnamomi)

Origin: the dried bark of the branches of the coppiced trees of Cinnamomum zylanicum F. Lauraceae. deprived of most of its cork and cortex and known as Ceylon Cinnamon. Morphology: occurs in long, slender sticks about 1 meter in length, compound quills.

Powder: a reddish brown powder with a characteristic pleasant and aromatic odour and taste, showing fragments of: 1. Sclereids, isodiametric, thick wall, lignified, the outer wall is less thickened than the others. 2. Fibres, thick walled lignified, narrow lumen, slitshaped pits and pointed apices. 3. Starch granules and needle crystals of calcium oxalate. 4. Oil cells. 5. Cork cells are rare.

Active constituents: 0.5-1% volatile oil contains cinnamaldehyde and eugenol Mucilage and tannins. Uses: 1- carminative and flavoring agents 2- Antiseptic and mild astringent. 3- Emmenagogue. Chemical test: Sudan III, Rhuthenium red, FeCl3 and KOH for eugenol.

5- Cassia Bark
(Chinese Cinnamon) Origin: the dried stem bark of Cinnamomum cassia F. Lauraceae Morphology: channeled or single quills, up to 40 cm long, earthy brown colour with patches of the thin grayish cork.

Powder: differs than cinnamon in: 1. Odour is less delicate, taste as cinnamon but slightly mucilaginous. 2. Numerous fragments of cork cells, polygonal with slightly thick wall, contains reddish brown content. 3. Fibres are shorter and thicker.

Active constituents: volatile oil contains cinnamaldehyde and no eugenol. Uses: substitute for cinnamon. Chemical test: all as cinnamon but negative test for eugenol

6- Cardamom Seed
(Semen Cardamomi)- - Origin: the dried ripe or nearly ripe seeds of Elettaria cardamomum F. Zingiberaceae, recently separated from the fruit. Morphology: cardamom has a strong aromatic odour and agreeable aromatic pungent taste. Fruit is ovoid or oblong capsule, green to pale buff in colour contains many seeds. Seed is oblong, ovoid pale ornge to dark reddish brown usually enveloped by a thin colourless membranous arillus.

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 Chemical test: Sudan III Adulterants: 1. Loose seeds: they yield less volatile oil than those which stored in the pericarp until required for use. 2. Cardamom husk: characterized by the presence of fibres, sclereids and large vessels which are absent in the seeds.

7- Mentha Herb (Peppermint)

(Herba Mentha Piperitae)

Origin: the dried leaves and flowering tops of Mentha piperita F. Labiatae

Powder: green to light olive green, with an aromatic characteristic odour and an aromatic taste followed by a sensation of cold in the mouth. It is characterized microscopically by the presence of fragments of: 1. Epidermal cells with wavy walls and diacytic stomata. 2. Non-glandular hairs. 3. Glandular labiaceous hair, unicellular stalk multicellular head consists of 8-16 cells radiating from a common center. 4. Different types of xylem vessels, fibres and wood parenchyma. 5. Smooth spherical pollen grains. 6. NO CALCIUM OXALATE.

Active constituents: 1- volatile oil contains menthol 2- tannin. Uses: 1. carminative, flavoring agent and aromatic stimulant. 2. Menthol is used in pharmaceutical preparations as local antipruritic, counter irritant and antiseptic. 3. Used in tooth paste, mouth wash and similar oral preparations. 4. Recently the oil is used for treatment of colitis. Chemical test: Sudan III

8- Ginger, Zingiber, Zanjabeel

(Rhizoma Zingiberis)
Origin: the dried rhizome of Zingiber officinale F. Zingiberaceae, deprived of the dark outer tissues and known as unbleached Jamaica ginger. Morphology: ginger occurs in horizontal laterally flattened branching pieces, 4-16 cm long,1.5-6.5 cm wide and up to 2 cm thick, pale buff or light brown, longitudinally striated. It has an agreeable aromatic odour and an agreeable pungent aromatic taste.

Powder: powdered ginger is yellowish white having an agreeable aromatic odour and an agreeable aromatic pungent taste. Microscopically, it is characterized by the presence of: 1. thin walled parenchyma containing starch granules. 2. Starch granules: simple, flat, oval, oblong with terminal protruberance in which eccentric hilum is situated with transverse striations. 3. Thin walled septate fibres. 4. Non-lignified xylem vessels. 5. Yellowish brown oleo-resin masses, free or in cells. 6. Absence of scleried cells or calcium oxalate.

Active constituents: 1. volatile oil contains monoterpenes (phellandrene, camphene, cineole, citral and borneol) and sesquiterpenes (zingiberene and bisabolene). 2. Resin, starch and mucilage. Uses: 1. carminative and stimulant. 2. Antiemetic. 3. Antirheumatic. 4. Condiment.