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Essential Oils: Extraction, Characterization and Applications covers sixteen essential oils from different herbal and aromatic plants, including production, composition and extraction techniques such as distillation, chemistry and properties, characterization and applications. The book also presents their safety, toxicity and regulation, alongside trade, storage, stability and transport concepts. Essential oils in plants, extraction and analysis, and current trends in the use of essential oils, like aroma therapy, agro-food and non-food usage are thoroughly explored. Remaining chapters are dedicated to different essential oils, including lavender, peppermint, sandalwood, citrus, eucalyptus, tea tree, clove, ginger, cinnamon, nutmeg, rosewood, juniper and pine, patchouli, clary, and more.
Edited by a global team of experts in essential oils, this book is designed to be a practical tool for the many diverse professionals who develop and market essential oils.
List of contents
1. Essential oils in plants: Plant physiology, chemical composition of the oil, natural variation of the oils (chemotaxonomy, environmental effects etc.)
2. Extraction and analysis of essential oils: Laboratory extraction methods, industrial extraction methods, chemical analysis
3. Importance of essential oils and current trends in use of essential oils (aroma therapy, agro-food and non-food usage)
4. Lavender essential oil
5. Peppermint essential oil
6. Sandalwood essential oil
7. Jasmine essential oil
8. Citrus essential oils (Grapefruit, Orange, Lemon)
9. Eucalyptus essential oil
10. Essential oils from Apiaceae family (parsley, lovage and dill)
11. Essential oils from Lamiaceae family (Rosemary, thyme, mint, basil)
12. Clove essential oil
13. Ginger essential oil
14. Cinnamon essential oil
15. Nutmeg essential oil
16. Rosewood essential oil
17. Juniper and pine essential oil
18. Patchouli essential oil
19. Clary essential oil
20. Tree tea essential oil
About the author
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.Dr Mohammad Javed Ansari is currently working as Assistant Professor in the Department of Botany, Hindu College Moradabad, UP, India. Dr Ansari has also worked as Assistant Professor in the Department of Plant Protection, College of Food & Agricultural Sciences, King Saud University Riyadh, Saudi Arabia from 2010 to 2017. He did his PhD in Biotechnology from Indian institute of Technology Roorkee, India and M.Sc in Botany from Ch. Charan Singh University Meerut, India. Dr Ansari has published over 130 Research/Review articles in high impact factor journals. Dr Ansari has worked as Principal Investigator in many funded projects in King Saud University Riyadh, Saudi Arabia. Dr Ansari has participated in many national and international conferences (Abu Dhabi, Belgium, Indonesia, Turkey, USA, Italy, Romania, Germany, Spain, Cuba, Australia, Egypt, Ukraine, Ethopia, Portugal etc.). Dr Ansari is editorial board member of many renowned journals and also member of many international scientific associations and societies. Dr Ansari has supervised many students at master’s level & doctorate level.
