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«“√ “√°“√·æ∑¬å·ºπ‰∑¬·≈–°“√·æ∑¬å∑“߇≈◊Õ° Vol. 5 No. 1 January-April 2007
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Original Article

Comparison of the Chemical Constituents

in Michelia alba Flower Oil Extracted

by Steam Distillation, Hexane Extraction and

Enfleurage Method

Worraruethai Pensuk*
Tanit Padumanonda*
†
Chayan Pichaensoonthon*

Abstract
White champaka (Michelia alba DC.) is a fragrant flower with a gentle scent that has long been utilized
by Thai people; M. alba products remain widely popular in the Thai market. There are several methods for
extracting aromatic oil from M. alba flowers and one of them is the enfleurage method which is believed to
yield an aromatic oil with closely similar odor to fresh flowers. In this study, M. alba flower oil was extracted
by a newly modified enfleurage method using developed buffalo fats along with other aromatic extraction
methods; steam distillation and hexane extraction. The chemical composition of M. alba oil extracted from
each technique was studied and compared using gas chromatography-mass spectrometry (GC-MS) data. Ac-
cording to the comparison study of M. alba flower oil, the enfleurage method gave a light yellow oil with
similar odor to fresh M. alba flowers and its main composition was indole (1H) (35.5%), whereas the steam
distillation method gave a colorless oil with similar odor to boiled M. alba flowers rather than fresh ones. Its
major component was linalool (66.92%). The hexane extraction method gave a transparent oil sample with
similar but more pungent odor to that of fresh M. alba flowers and its major compounds were 2-methyl bu-
tanoic acid and linolool (33.01% and 28.92%, respectively). Indole was also found as a minor component in
M. alba flower oil extracted by the steam distillation technique, but was absent in oil extracted by hexane.
With further comparison, linalool and 2-methyl butanoic acid were also found in oil extracted by the enfleurage
method but in negligible amounts. With regard to perfumery, indole is the natural compound that increases
the perceived odor strength and improves the stability of other aromatic compounds in volatile oils. The
major components of indole in M. alba flower oil extracted by the enfleurage method could be an obvious
benefit of this method. In conclusion, M. alba flower oil extracted by the enfleurage method, using developed
buffalo fats, has a desirable quality of aromatic oil, which should meet the high demands of the aromatherapy
market.

Key words: white champaka, enfleurage, volatile oil, chemical composition, indole, buffalo fat

Introduction alba flowers are the source of a fragrant oil used exten-
1,2
Michelia alba DC. (white champaka), Family sively for making perfume . The tree producing these
Magnoliaceae, is a native Thai plant that is widely cul- flowers ranges from 10 to 15 meters in height and can
tivated in home gardens as an ornamental plant. M. grow up to 20 meters if cultivated in a high-moisture
area. Ramification is constituted in clustering branches

*Department of Pharmaceutical Botany and Pharmacognosy, Faculty with brittle twigs. Cracks in the stem bark is in a
of Science, Khon Kaen University, Thailand reticulated pattern along the trunk. M. alba is an annual
Academy of Science, the Royal Institute, Thailand flowering plant; generally the flowers begin to bloom
†

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