Isolation of Thymol from Carom Seeds

Ram S. Mohan; Leonard T. Onsen

Isolation of Thymol from Carom Seeds

Ram S. Mohan, Leonard T. Onsen

Illinois Wesleyan University

Research output: Journal Article › Article › peer-review

Abstract

A simple protocol for the isolation and characterization of thymol from Trachyspermum ammi, commonly known as Bishop’s weed or carom seed, is reported. Carom seeds are commonly used in Indian cooking as a digestive aid, to treat stomach pain, and for their carminative properties. The protocol, developed as an experiment for introductory organic chemistry laboratories, provides instruction in natural product isolation, chromatographic techniques, acid-base concepts and NMR spectroscopy.

Original language	American English
Journal	The Chemical Educator
Volume	20
State	Published - Mar 30 2015

Disciplines

Chemistry
Organic Chemistry

Cite this

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title = "Isolation of Thymol from Carom Seeds",

abstract = " A simple protocol for the isolation and characterization of thymol from Trachyspermum ammi, commonly known as Bishop{\textquoteright}s weed or carom seed, is reported. Carom seeds are commonly used in Indian cooking as a digestive aid, to treat stomach pain, and for their carminative properties. The protocol, developed as an experiment for introductory organic chemistry laboratories, provides instruction in natural product isolation, chromatographic techniques, acid-base concepts and NMR spectroscopy.",

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AU - Onsen, Leonard T.

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N2 - A simple protocol for the isolation and characterization of thymol from Trachyspermum ammi, commonly known as Bishop’s weed or carom seed, is reported. Carom seeds are commonly used in Indian cooking as a digestive aid, to treat stomach pain, and for their carminative properties. The protocol, developed as an experiment for introductory organic chemistry laboratories, provides instruction in natural product isolation, chromatographic techniques, acid-base concepts and NMR spectroscopy.

AB - A simple protocol for the isolation and characterization of thymol from Trachyspermum ammi, commonly known as Bishop’s weed or carom seed, is reported. Carom seeds are commonly used in Indian cooking as a digestive aid, to treat stomach pain, and for their carminative properties. The protocol, developed as an experiment for introductory organic chemistry laboratories, provides instruction in natural product isolation, chromatographic techniques, acid-base concepts and NMR spectroscopy.

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M3 - Article

VL - 20

JO - The Chemical Educator

JF - The Chemical Educator

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Isolation of Thymol from Carom Seeds

Abstract

Disciplines

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