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Extraits and absolutes of Thai Plumeria obtusa L. flowers and their preference for cosmetics

corresponding

MAYUREE KANLAYAVATTANAKUL, NATTAYA LOURITH*, JITPINAN JANWATTANAPOL
*Corresponding author
School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand

Abstract

Comparative volatile constituents and odour preference of Plumeria obtusa was done by enfleurage and solvent extractions. Two enfleurage bases, one consisting of spermaceti wax and palm oil and the other consisting of white beeswax and sunflower oil, were prepared. The extraits of each base were analyzed using (GC-MS) and compared to the absolutes obtained from maceration in n-hexane and ether. The same aromatic components were found in each extract, which were linalool, nerolidol, benzyl benzoate, trans-farnesol and benzyl alcohol. Enfleurage in spermaceti wax and palm oil was the most preference fragrance (42.6%) with the least difference (38.8%) from the fresh flower as evaluated in 50 Thai volunteers.


INTRODUCTION

Fragrance applications including perfumes and aromatherapy, are increasing and are presented in a large variety of products for personal care, cleansing, and washing, as well as in consumer goods such as toilet paper, paper tissues, candles etc. In addition, fragrance applications for indoor air modification such as in shopping malls, offices, and restaurants are also becoming important in current society. Production levels to supply a greater demand are, therefore, increasing (1). Furthermore, the number of fragrances in each application product is higher for particular perfumes (2). Fragrance materials are balanced by the perfumer with the intention to create a cosmetic product pleasing the users’ expectations. Of which natural odourants are mainly in demand particularly floral notes (3).
Enfleurage or cold fat extraction is one of the classical methods for aroma preparation from flowers in addition to expression, distillation and solvent extraction. Enfleurage is based on the absorption of the volatile oil present in the fragrant flowers into the fat over a period of time (which can vary according to the flowers). The fragrant ...




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