Topics: Distillation, Clove, Water Pages: 4 (970 words) Published: July 25, 2010
Isolation and Identification of Eugenol: The Fragrant Component of Cloves *Adri, Kiersten Jayne R., Aguinaldo, Samuel Jr.
Group 2
Department of Chemistry, College of Science
University of Santo Tomas, España, Manila 1008

Abstract. In this experiment, the primary objective was to isolate eugenol from cloves. An amount of 30 grams of dried cloves and 300 mL of water was distilled over a flame for over 2 hours. The distillate underwent extraction with dichloromethane, water and sodium hydroxide. Concentrated hydrochloric acid was added to the aqueous extract to lower it to pH 9; it was again extracted with 2 x 30 mL of DCM. These organic extracts were dried over anhydrous magnesium sulfate, filtered into a pre-weighed flask and had their solvent removed on the rotary evaporator. The amount in grams of the eugenol obtained was 0.4770 g, which gave a % yield of 1.578 %.


Cloves are small, tropical evergreen trees (Syzygium aromaticum or Eugenia caryophyllata) which are members of the myrtle family. Its unopened flower bud is considered as an important spice which is dried and used whole or ground for cooking. The clove bud’s aroma and medicinal uses are attributed to the distillate of the oil of cloves, or eugenol. Eugenol is an aromatic liquid which can either be colorless or yellowish in color, with molecular formula CH2CHCH2C6H3(OCH3)OH. It is known for its pleasantly spicy aroma. Eugenol comprises 72-90% of the essential oil extracted from cloves, making it the main component. Eugenol is used in perfumes, flavorings, essential oils, in medicine as a local antiseptic and anesthetic, and in the production of isoeugenol for the manufacture of vanilla. When mixed with zinc oxide, eugenol forms a material which has restorative and prosthodontic applications in dentistry. METHODOLOGY

The materials used in this experiment were the following: 30 g of dried cloves, 400 mL of water, 2 portions of 2 x 30 mL dichloromethane, 2 x 50 mL sodium...
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