Page 73 - phytochemistry I - PharmD Clinical

The oxygenation of the terpene hydrocarbons would naturally account for

the presence of:

(1) Alcohols. (2) Aldehydes. (3) Ketones. (4)

Phenols. (5) Phenolic ethers. (6) Esters.

(7) Oxide. (8) Peroxides.

These oxygenated compounds are responsible for the characteristic odor,

taste, and therapeutic properties of the volatile oils.

Terpeneless volatile oil:
 Definition: It is the oil after the removal of terpene hydrocarbons.

Because the terpenes and sesquiterpenes oxidize and resinify easily
under the influence of air and light or under improper storage condition
which means spoilage of odor and flavor.
 Properties: with stronger odor, more soluble in alcohol, more stable.
 Preparation:
- Repeated fractional distillation under high vacuum, washing with dilute
alcohol (in which the oxygenated constituents are soluble, but not the
hydrocarbons).
- Chromatography.

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