Essential Oils: A New Perspective

Abstract

Introduction:

Full text

Indian Farmer, Vol. 10 (03); March-2023 Sheetal et al
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Indian Farmer
Volume 10, Issue 03, 2023, Pp. 56-59
Available online at: www.indianfarmer.net
ISSN: 2394-1227 (Online)
Essential Oils: A New Perspective
Sheetal1*, Monika Sood2, Julie D. Bandral3 and Zoya Ali4
1,4M.Sc. Research Scholar, 2Associate Professor, 3Professor,
Division of Post Harvest Management1,2,3,4,
Sher-e-Kashmir University of Agricultural Sciences and Technology-Jammu, Chatha, 180009,
Jammu and Kashmir.
*Corresponding author: sheetalbhagat700@gmail.com
Article Received: 2 March 2023 Published: 07 March 2023
Introduction:
Essential oils (EOs) are colourless liquids that are mostly composed of aromatic and
volatile molecules found in all parts of plants, including seeds, flowers, peel, stem, bark
and whole plants. They are widely utilised as medication, fragrances, cosmetics and food
preservatives in many nations. Because of their scent and flavour, they were initially
utilised as medicine in the nineteenth century (Bhavaniramya et al., 2019). Essential oils are
complicated mixtures of many different molecules, but the main component is
monoterpenes, which have the highest number of hydrocarbons. Essential oils are
produced and stored in particular locations near cavities, glandular trichomes or epidermal
cells, canals, secretory cells or other spreading sections. Photoperiod, temperature,
cultivation practices, relative humidity and irradiance all have a significant impact on
essential oil composition. Essential oils are typically connected with major storage
structures such as fruit, bark, flower, seeds, leaves, roots, rhizome and so on. Essential oils
are highly volatile and complex combinations of chemicals such as terpenoids and
aromatic molecules. Because of the diverse composition of bioactive compounds in
essential oils such as carvacrol and thymol in oregano, eugenol in cloves, allyl
isothiocyanate in mustard, menthol in peppermint, allicin in garlic and so on, each essential
oil has its own distinct functional characteristic (Saeed et al., 2022).
History of Essential Oils:
Since the 16th century, the term EOs has been used to refer to the medication
Quinta Essentia, which was named by Swiss physician Paracelsus von Hohenheim. Because
of their flammability, they are known as essential oils (EOs) or essences. Numerous
Original paper

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researchers have attempted to define EOs. According to the Association Francaise de
Normalisation (AFNOR), EO is a product obtained from a vegetable raw material, either by
steam distillation or mechanical procedures from the epicarp of citrus, or "dry" distillation.
Physical procedures will be used later to separate it from the aqueous phase. EOs were
created by traditional hydro distillation in the late 12th century. Previous to this, the
Romans and Greeks produced turpentine and camphor using a crude kind of distillation.
Because of its importance, popularity, and broad use, EO-based aromatherapy became
increasingly popular in the late twentieth century. EOs are extremely soluble in volatile
substances like alcohol, ether, and fixed oils, but they are insoluble in water. The presence
of volatile compounds in EOs such as ketones, aldehydes and aromatic compounds play
important roles in aromatherapy because inhaling those compounds effectively reduces
mental and physical stresses. EOs also function as chemical signals in plants, allowing them
to control and regulate their own environments, such as protecting themselves from pests
and attracting beneficial insects such as pollinating insects (Saeed et al., 2022).
Types of Essential Oils:
1. Lemongrass Essential Oil:
Cymbopogon spp. are C4 perennial sedges from the grass family Poaceae that are
grown principally for their essential oils. Lemongrass is made up of over 180 species,
including Cymbopogon citratus, Cymbopogon flexuosus, Cymbopogon winterianus,
Cymbopogon martinii, Cymbopogon nardus and Cymbopogon refractus. Lemongrass,
also known as Cochin grass, has a high levels of vitamins A, C, E, folate, niacin and
riboflavin, protein, antioxidants and mineral nutrients such as N (0.74 %), P (0.07 %), K
(2.12 %), S (0.19 %), Mg (0.15 %), Ca (0.36 %), Zn (35.51 ppm), Mn (155.82 %) and Fe (56.64
ppm). Most lemongrass species contain neral, isoneral, geranial, isogeranial, geraniol,
geranyl acetate, citronellal, citronellol and germacrene-D which account for 60-80% of
LEO (Mukarram et al., 2022).
2. Thyme Essential Oil:
Thymus vulgaris L. (common thyme) is a Lamiaceae herb native to the Mediterranean
region, where it has a long history of usage for whooping and spasmodic cough, cold,
respiratory tract infections, sore throat, tonsillitis, colic, dyspepsia and intestinal
infections and infestations. Thymus vulgaris L. is a culinary, fragrant and medicinal herb
with chemical polymorphism. Geraniol, α-terpineol, sabinene hydrate, linalool, 1,8-
cineole, carvacrol, or thymol are the most common terpenes in these chemotypes.
Thymol (40.6%), p-cymene (33.8%), terpinen-4-ol (2.74%), and linalool (2.72%) were the
most abundant elements (Ahmed et al., 2021).
3. Lavender Essential Oil:
Lavandula angustifolia, also known as English lavender, is a Mediterranean-native
evergreen woody plant. Because of its biological qualities, lavender essential oil, which
contains several chemicals such as linalool and linalyl acetate, is commonly utilised in
the food business. The lavender essential oil has analgesic, anti-inflammatory,

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antioxidant, antibacterial, antifungal, sedative and anti-depressant properties and can
help heal burns and insect bites (Kazemi et al., 2020).
4. Peppermint Essential Oil:
Mentha piperita (Peppermint), is a natural hybrid of Mentha spicata and Mentha
aquatica and it belongs to the family Lamiaceae. It contains roughly 1.2-1.5 % essential
oil, and menthol, its principal active constituent, has anti-inflammatory, anti-oxidant,
anti-bacterial, anti-cancer and analgesic properties (Mohammadifar et al., 2021).
5. Rosemary Essential Oil:
The plant Rosmarinus officinalis L. (Rosemary) belongs to the Lamiaceae family. This
plant is grown all over the world for its essential oils, extracts, use as a spice and various
biological activity. This plant's essential oils have numerous pharmacological
characteristics. There are changes in the chemical profile of rosemary due to
regionality, seasonality, environmental conditions, agronomic circumstances and
variety. In most situations, the primary components in rosemary essential oil are α-
pinene, eucalyptol and camphor. However, additional chemicals such as verbenone,
borneol, camphor and bornyl acetate have also been identified as major constituents
of the essential oil (Micic et al., 2021).
Conclusion:
Essential oils are secondary metabolites found in plants that allow them to fight against
intruders such as bacteria, fungi, insects and herbivorous animals. Essential oils have been
shown to be effective against pathogenic as well as food deterioration agents. Essential
oil bioactive components directly or indirectly disrupt cellular systems; disruption in one
system disrupts other cellular operations. EOs have been studied and employed in a variety
of disciplines, including the food, pharmaceutical and cosmetic industries, and their
presence has been seen to combat foodborne pathogens and other microbes to a larger
extent. However, more research on a wider range of EOs is still required. Because EOs are
natural, safe and GRAS-compliant, and hence they can be used in little or large doses to
improve quality and safety without creating losses.
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