Chemical Process Laboratory
CHE120.1
Lab Report No. 4
Extraction of Coconut Oil
Name
Maureen L. Vega
Members
Sophia Jane N. Galido
Rania-Raihan M. Magangcong
Charity G. Tuba
Course
Instructor
Kristine
Marfe
Marohomsalic
Laboratory
Supervisor
Iris T. Berangel
A.
Group No.
2
Date
November
6, 2025
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Submitted
Experiment No:
1
Experiment Title:
Extraction of Coconut Oil
Description of the Experiment
Coconut oil, obtained from the endosperm of Cocos nucifera, has gained
significant attention due to its wide range of applications in food, medicine,
and cosmetic industries. It is known for being rich in medium-chain
triglycerides (MCTs), especially lauric acid, which possesses antimicrobial,
antioxidant, and anti-inflammatory properties (Dayrit, 2015; Marina et al.,
2009). Beyond its commercial value, coconut oil also plays a role in
household remedies, personal care routines, and even in small-scale
entrepreneurial ventures, making it a highly accessible and multipurpose
product.
There are several ways to extract coconut oil, but traditional methods
remain widely practiced due to their low cost, minimal processing
requirements, and ability to produce relatively pure oil without chemical
solvents. Two well-known techniques include the wet rendering or cooking
method, which relies on controlled heat to break down coconut milk
emulsions, and the fermentation or natural coagulation method, which
utilizes natural enzymatic reactions and microbial activity to separate oil
from water and protein components (Bawalan & Chapman, 2006; Marina et
al., 2009). Although both methods aim to extract oil efficiently, they differ
in terms of processing time, energy requirements, and potential effects on
the physical and sensory qualities of the final oil product.
Coconut abundance in tropical countries makes this experiment highly
relevant from an economic and sustainability perspective, as coconutderived products serve as a major contributor to agricultural productivity
and local businesses (FAO, 2019). Understanding coconut oil extraction also
opens opportunities for innovation in improving yield, enhancing product
quality, and reducing waste—especially since by-products such as coconut
meat residue and coconut water can be repurposed rather than discarded.
Overall, this experiment not only serves as a learning tool for oil
extraction and separation techniques but also emphasizes the value of
natural resources, the importance of sustainable processing, and the
potential of combining scientific understanding with traditional methods to
produce safe and useful products.
Objectives
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The objectives of this experiment are to:
1. Extract coconut oil through a wet rendering method.
2. Extract coconut oil through fermentation or natural coagulation method.
3. Compare the physical qualities (color and odor), and the yield of the two
extraction methods.
Materials and Equipment
Materials, Supplies, Glassware:
1. Coconut meat
2. Water
Equipment and Testing:
1. Hotplate
4. Spatula
5. Beaker/cooking pan
Procedure
Raw Material Preparation
1. Select mature coconuts and remove the husk and shell. Then,
separate the meat from its shell using a mechanical or manual grater.
2. Weigh the freshly grated coconut meat, then add the water (1:1 w/v
coconut meat-to-water ratio).
3. Extract the coconut milk by squeezing the mixture, then filter through
a clean cheesecloth to separate the meat from the liquid mixture.
4. Collect the extracted coconut milk in a clean container to be used for
both extraction methods.
Cooking Method
1. Pour the extracted coconut milk into a clean cooking pan or beaker.
1. Heat the mixture at medium heat while stirring continuously to
prevent burning
2. Maintain heating until the water has completely evaporated and the oil
becomes clear, with brown solid residues forming at the bottom.
3. Turn off the heat and allow the mixture to cool slightly.
4. Filter the oil using cheesecloth or filter paper into a clean container to
remove the solid residues.
5. Allow the oil to cool completely before storing in a sealed container for
further analysis.
Fermentation Method
1. Transfer the freshly extracted coconut milk into a clean, transparent
container or jar.
2. Cover the container and leave it undisturbed at room temperature
(approximately 24–48 hours) to allow natural fermentation.
3. After fermentation, observe the formation of three layers:
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Top layer: coconut oil
Middle layer: water
Bottom layer: curds/proteins
4. Carefully decant or scoop out the top oil layer, making sure not to
disturb
the lower layers.
5. Transfer the purified oil into a clean, airtight container for storage and
analysis.
Analysis and Calculations
The experiment was successfully carried out, enabling the extraction of
coconut oil using two traditional techniques and the evaluation of both yield
and physical quality. Table 1 shows the summary of results measured and
observed during the experiment.
Table 1. Summary of results emphasizing the physical qualities, measured
parameters, and the duration of extraction of the two extraction processes.
Extraction
Method
Physical Qualities
Measured
Parameters
Extracti
on
Duration
Color
Odor
Coconut
Milk, mL
Extracte
d
Coconut
Oil, mL
1. Wet
Rendering
Method
Slightly
Yellow
Strong
aromatic
coconut
scent
with a
toasted,
nutty
fragranc
e.
700 mL
43 mL
Approxi
mately 2
hours
1. Fermentatio
n or Natural
Coagulation
Method
Clear/
transpare
nt
Noticeab
le tangy
or mildly
sour
vinegarlike
700 mL
39 mL
48
hours
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smell
due to
natural
ferment
ation
acids
Percent Yield Calculation:
a. Cooking Method
43
𝑂𝑖𝑙 𝑦𝑖𝑒𝑙𝑑 = 700 (100) = 6.14%
b. Fermentation Method
𝑂𝑖𝑙 𝑦𝑖𝑒𝑙𝑑 =
39
(100) = 5.57%
700
Based on the results, the cooking method produced a higher oil yield
of 6.14% compared to the fermentation method at 5.57%, indicating that
heat application plays a significant role in breaking the coconut milk
emulsion more rapidly and efficiently. The continuous heating process
promotes faster water evaporation and oil separation, contributing to
increased oil recovery within a shorter time.
In terms of physical characteristics, the cooking method resulted in
slightly yellow oil with a strong nutty coconut aroma, which can be attributed
to heat exposure that enhances the natural fragrance but may also cause
slight color change due to mild browning reactions.
In contrast, the fermentation method produced clear and more
transparent oil, suggesting that the absence of high temperatures helped
preserve its natural visual properties. However, the oil extracted through
fermentation exhibited a distinct vinegar-like or sour scent, likely caused by
the production of organic acids during microbial activity throughout the
fermentation period. While this indicates natural biochemical processes
taking place, the resulting odor may affect product acceptability without
additional refining or deodorization.
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These findings highlight the trade-off between yield and sensory quality.
The cooking method demonstrated superior oil recovery and a more
favorable coconut aroma, making it practical for faster and higher-volume
extraction. Meanwhile, the fermentation method preserved better oil clarity
but resulted in lower yield and a stronger acidic smell, implying that although
it is a gentle and less energy-intensive process, it may require further postprocessing to improve sensory attributes.
Overall, the experiment underscores how extraction conditions influence
not only the quantity of oil produced but also its physical quality. It also
reinforces the importance of selecting appropriate extraction methods
depending on the desired product characteristics, available resources, and
processing time.
Market Study
The global demand for coconut oil has steadily increased due to its
expanding applications in the food, pharmaceutical, and personal care
industries, largely driven by consumer preference for natural and plantbased products (Grand View Research, 2022). Virgin coconut oil (VCO), in
particular, has gained strong market appeal because it is minimally
processed, free from synthetic chemicals, and associated with various health
benefits, including skin nourishment, antimicrobial properties, and metabolic
support (Dayrit, 2015).
Health and wellness trends further contribute to market growth, as
consumers increasingly seek clean-label, functional, and organic oil
alternatives for daily use (Statista, 2023). In tropical countries, coconut oil
remains not only a key cooking ingredient but also a widely used product for
hair care, skin treatments, massage therapy, and traditional medicine (FAO,
2019). The rising preference for sustainable and ethically sourced
commodities also boosts consumer willingness to purchase products that
support local farmers and small enterprises (International Trade Centre,
2021).
The accessibility of digital marketplaces, social commerce platforms,
and local trade networks has made it easier for small-scale coconut oil
producers to enter the market and directly reach consumers (Statista,
2023). Because raw materials are abundant, inexpensive, and renewable in
coconut-producing regions, small businesses are positioned to compete
through affordability, authenticity, and artisanal branding (FAO, 2019; ITC,
2021).
Key market segments include:
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● Health-conscious consumers seeking organic and chemical-free
products.
● Households using coconut oil for cooking and personal care.
● Beauty, wellness, and cosmetic micro-businesses requiring
natural oil ingredients.
● Local retailers and resellers catering to regional market demand.
● Online consumers purchasing through social platforms and ecommerce stores.
The overall market outlook indicates continued demand expansion,
especially for products marketed as natural, sustainably sourced, and
community-based (Grand View Research, 2022; ITC, 2021).
Market Strategies
To successfully penetrate the coconut oil market, strategic positioning
must emphasize both product value and consumer trust. The product can be
marketed as naturally processed, chemical-free, and suitable for both
personal care and culinary use, appealing to health-conscious and
sustainability-oriented buyers. Since modern consumers increasingly
prioritize clean-label and plant-based products, highlighting artisanal
extraction methods and local sourcing can strengthen product identity and
differentiation.
Branding should integrate minimalist and eco-friendly packaging to
reflect purity and environmental responsibility. Moreover, pricing strategies
may adopt competitive or slightly lower introductory pricing to attract early
buyers, while gradually transitioning into value-based pricing once brand
credibility is built.
Digital marketing also plays a crucial role, as online platforms such as
Facebook, Instagram, and TikTok provide cost-effective promotion through
product demonstrations, testimonials, and educational content. Communitybased marketing such as local bazaars, partnerships with wellness
advocates, sample distributions, and reseller programs can further expand
visibility. Establishing transparent communication with consumers through
storytelling, product origin disclosure, and consistent engagement can
increase customer loyalty and long-term market retention.
Competition Analysis
The coconut oil market consists of large commercial brands, imported
products, and small local producers, each competing through pricing, brand
reputation, and product accessibility. Large-scale commercial coconut oil
manufacturers benefit from wide distribution and established brand
presence, but they often rely on refined oil processing, which may be
perceived by consumers as less natural compared to traditional or coldprocessed oils (Grand View Research, 2022).
Imported coconut oil products also compete strongly in terms of
packaging and international credibility; however, they tend to be more
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expensive due to logistics and import costs, making them less accessible to
price-sensitive markets (International Trade Centre, 2021). Local smallscale producers, on the other hand, compete through affordability,
freshness, and handcrafted appeal, though they may lack marketing reach
and standardized packaging (FAO, 2019). Given these conditions, a
competitive advantage can be established by emphasizing local sourcing,
small-batch authenticity, traditional extraction methods, and chemical-free
production.
Pricing accessibility, combined with emotional branding that supports
community livelihood and sustainability, can further position the product
favorably against mass-produced alternatives. To remain competitive,
maintaining consistent product quality and strengthening digital presence
are essential to bridging the gap between artisanal appeal and broader
market reach.
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Appendices
1.
Photo Documentation
Raw Material Preparation
● Weighing of the freshly grated coconut meat
● Addition of water
● Extraction of coconut milk by squeezing and filtering
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Cooking method
● Heating the mixture
● Filtering oil and removing its residues
● Measuring and cooling of oil
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Fermentation method
● Transferring the extracted coconut milk in a container and
allowing it to naturally ferment
● Measuring the purified oil
2.
References
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Dayrit, C. S. (2015). The properties of lauric acid and their significance
in coconut oil. Journal of the American Oil Chemists’ Society,
92(1), 1–15.
Food and Agriculture Organization. (2019). Coconut production and its
contribution to economies in tropical regions.
Grand View Research. (2022). Virgin coconut oil market size, share &
trends report.
International Trade Centre. (2021). The coconut sector: Market
opportunities for small-scale producers.
Statista. (2023). Consumer trends in natural and organic personal care
products.
Bawalan, D. D., & Chapman, K. R. (2006). Virgin coconut oil:
Production manual for micro- and village-scale processing. FAO
Regional Office for Asia and the Pacific.
Marina, A. M., Che Man, Y. B., & Amin, I. (2009). Virgin coconut oil:
Emerging functional food oil. Trends in Food Science &
Technology, 20(10), 481–487.
Nevin, K. G., & Rajamohan, T. (2004). Beneficial effects of virgin
coconut oil on lipid parameters. Clinical Biochemistry, 37(9),
830–835.
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Lab Report No. 5
Production of Essential Oil from Melaleuca
(Melaleuca alternifolia) Leaves
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Name
VEGA, Maureen L.
Members
GALIDO, Sophia Jane N.
MAGANGCONG, Rania-Raihan M.
TUBA, Charity G.
A.
Group No.
2
Date
November
06, 2025
Course
Instructor
Kristine
Marfe
Marohomsalic
Laboratory
Supervisor
Iris T. Berangel
Experiment No:
5
Experiment Title:
Production of Essential Oil from Melaleuca (Melaleuca
alternifolia) Leaves
Submitted
Description of the Experiment
This experiment focuses on extracting essential oil from Melaleuca
alternifolia (melaleuca or tea tree) leaves through the maceration method
and determining how different volumes of coconut oil as carrier oil affect the
efficiency of the extraction. Essential oils are volatile, aromatic compounds
produced and stored in specialized plant structures such as oil sacs or
trichomes, and their release requires disrupting these structures either
mechanically or through heating (Baser & Buchbauer, 2015). Melaleuca
leaves were selected because they contain high concentrations of bioactive
compounds, primarily terpinen-4-ol and α-terpineol, which are responsible
for the oil’s known antimicrobial and medicinal properties (Carson, Hammer,
& Riley, 2006). Unlike steam distillation which separates oil from the plant
using vapor, maceration is a solvent extraction technique, where crushed
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plant material is submerged in a carrier oil at mild temperatures to allow
diffusion of the volatile compounds from the plant matrix into the solvent
(Sarker, Nahar, & Kumarasamy, 2006). The mechanism driving the
extraction is the concentration gradient between the high concentration of
essential oil inside the plant tissues and the lower concentration in the carrier
oil, allowing passive diffusion while heat accelerates the breakdown of cuticle
barriers and softens leaf tissues, promoting oil release. Coconut oil was
specifically used as the carrier oil because of its non-polar, lipophilic nature
which is highly compatible with terpene-based compounds, allowing efficient
absorption while remaining chemically stable and resistant to oxidation
during heating (Guenther, 1972). Two trials were performed using different
volumes of coconut oil (200 mL and 150 mL), keeping the mass of melaleuca
leaves constant at 50 g. The leaves were crushed to increase surface area
and submerged in the carrier oil. After maceration, the mixtures were filtered
to remove solid residues, and the infused oil obtained was measured to
calculate percent yield. By comparing the yields from both trials, the
experiment evaluates how carrier-oil volume influences solubilization
capacity and extraction efficiency, demonstrating the principle that an
increase in solvent volume may enhance the extraction of plant-derived
aromatic compounds.
Objectives
This experiment aims to extract essential oils from Melaleuca leaves
using a maceration process. Specifically, this experiment seeks to:
1. To extract essential oil from Melaleuca leaves using the maceration
method with different volumes of carrier oils.
2. To determine the effect of varying volumes of carrier oils on the
extraction efficiency and quality of the essential oil.
3. To compare the physical characteristics (such as color, aroma
intensity, and viscosity) of the extracted oil for each volume of
carrier oil used.
4. To calculate and compare the percent yield of Melaleuca-infused oil
for each carrier oil volume variation.
5. To evaluate which volume of carrier oil is most efficient in extracting
mint aromatic compounds based on the resulting aroma strength
and yield.
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Materials and Equipment
Materials, Supplies, Glassware:
1. Melaleuca leaves
2. Coconut oil
3. Protective gloves
4. Lab coat
5. Beakers
6. Stirring rod
7. Graduated cylinder
8. Spatula
9. Petri dish
10.
Filter cloth
11.
Tissue or Clean Cloth for Pat Drying
12.
Glass bottles or vials
13.
Mortar and Pestle
Equipment and Testing
1. Weighing scale
Procedure
1. Preparation of Materials
a. Gather all necessary materials including fresh melaleuca leaves,
coconut oil (carrier oil), two clean glass containers with lids,
weighing scale, measuring cylinder, mortar and pestle, strainer
or cheesecloth, funnel, and labeled sample bottles.
2.Weighing of Plant Material
a. Using an analytical or digital balance, weigh 50 g of fresh
melaleuca leaves for Trial A.
b. Weigh another 50 g of melaleuca leaves for Trial B.
c. Record the mass for both trials.
3.Leaf Pre-Treatment
a. Wash the leaves with clean water to remove dust and impurities.
b. Pat dry using tissue or clean cloth to remove excess moisture.
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c. Using a mortar and pestle, lightly crush the leaves to rupture the
oil sacs and increase surface area, but do not grind into a paste.
d. Observe the release of aroma, indicating that oil glands have
opened.
4.Maceration Setup
a. Place the crushed 50 g leaves into Container A.
b. Pour 200 mL of coconut oil into Container A, ensuring the leaves
are fully submerged.
c. Gently stir using a clean glass rod to distribute the leaves evenly
in the oil.
d. Repeat the same process for Container B: place the second 50 g
of leaves into the container and add 150 mL of coconut oil.
5.Sealing and Storage
a. Seal both containers tightly to prevent contamination and
oxidation.
b. Label the containers as:
Trial A: 50 g leaves + 200 mL coconut oil
Trial B: 50 g leaves + 150 mL coconut oil
c. Store the containers at room temperature, away from direct
sunlight to avoid degradation of the volatile compounds.
6.Maceration Period
a. Allow the plant–oil mixture to sit for 7 days , letting the essential
compounds diffuse into the carrier oil naturally.
b. Gently shake or swirl each container once daily to promote
mixing and diffusion throughout the oil.
7.Filtration
a. After maceration, open the containers and filter the infused
mixture using a strainer or cheesecloth into a clean beaker.
b. If fine particles remain, perform a second filtration using filter
paper and funnel to ensure clarity of the final infused oil.
8.Volume Collection and Measurement
a. Transfer the filtered infused oil to a graduated cylinder and
measure the volume of oil obtained from each trial.
b. Record the final volume.
9.Storage of Extracted Essential Oil
a. Transfer the infused oils into glass bottles to protect them from
light exposure and oxidation.
b. Seal and label the bottles properly.
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Analysis and Calculations
A. Experimental Data for Essential Oil Extraction by Maceration
Mass of
Melaleuc
a Leaves
(g)
Volume
of
Carrier
Oil Used
(mL)
Final
Infused
Oil
Recovere
d (mL)
Percent
Yield to
Carrier
Oil (%)
Yield per
Gram of
Leaves
(mL·g⁻ ¹
)
1
50
200
75
37.50
1.50
2
50
150
50
33.33
1.00
Trial
Where the Percent Yield and Volumetric Yield per gram of leaf are
solved as follows:
𝐹𝑖𝑛𝑎𝑙 𝑣𝑜𝑙𝑢𝑚𝑒 𝑟𝑒𝑐𝑜𝑣𝑒𝑟𝑒𝑑 (𝑚𝐿)
Percent Yield (%)= 𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑐𝑎𝑟𝑟𝑖𝑒𝑟 𝑜𝑖𝑙 𝑣𝑜𝑙𝑢𝑚𝑒 (𝑚𝐿) 𝑥 100
Yield (mL·g⁻ ¹)=
𝐹𝑖𝑛𝑎𝑙 𝑣𝑜𝑙𝑢𝑚𝑒 𝑟𝑒𝑐𝑜𝑣𝑒𝑟𝑒𝑑 (𝑚𝐿)
𝑀𝑎𝑠𝑠 𝑜𝑓 𝑙𝑒𝑎𝑣𝑒𝑠 (𝑔)
The results show that Trial A, which used a larger amount of coconut
oil (200 mL), produced 75 mL of infused oil with a 37.50% yield, while Trial
B (150 mL of carrier oil) produced 50 mL of infused oil with a 33.33% yield.
In terms of efficiency relative to the leaves, Trial A yielded 1.50 mL of infused
oil per gram of leaf, while Trial B yielded only 1.00 mL per gram. These
results demonstrate that increasing the solvent volume improved extraction
efficiency. A higher volume of carrier oil provides a greater capacity to
dissolve plant constituents and maintain the concentration gradient
necessary for mass transfer (Guenther, 1972). The difference in yield
confirms the principle that maceration efficiency is influenced by both
solvent volume and solute equilibrium limits.
Qualitative observations also supported this trend: the infused oil
from Trial A developed a stronger odor intensity, implying a higher
concentration of extracted volatile terpenes such as terpinen-4-ol, γterpinene, and α-terpinene, which are known active constituents of
melaleuca oil (Carson et al., 2006). However, the maceration method
inherently produces infused oil rather than pure essential oil, since the
volatile components remain dissolved in the carrier oil rather than being
directly separated. Despite that limitation, the method is simple, low-cost,
and does not require specialized distillation equipment.
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Several factors may have influenced the extraction yield. First,
because no heat was applied, diffusion was slower compared to heatassisted infusion methods, potentially resulting in incomplete extraction.
Second, oil absorbed by plant material during filtration likely reduced the
measurable recovered volume. Third, leaves were used in their natural
state; higher yield might have been achieved by slightly crushing or grinding
the leaves to increase surface area (Baser & Buchbauer, 2015). Additionally,
some infused oil may remain trapped within the plant matrix after pressing
or straining, introducing unavoidable extraction loss.
B. Comparison of Physical Characteristics of Extracted Essential
Oil at Different Carrier Oil Volumes
Parameter/
Observation
Sample 1 (200 mL
Carrier Oil)
Sample 2 (150 mL
Carrier Oil)
Color
Dark green
Darker green; more
concentrated color due
to lower dilution
Aroma Intensity
Mild
to
moderate
aroma; lighter scent
due to higher dilution
of essential oil in the
carrier oil
Strong and noticeable
herbal aroma; scent is
more concentrated and
lasts longer
Thinner consistency
Slightly thicker
Appears to have a
larger
volume,
but
essential
oil
concentration is lower
Appears
denser
because the essential
oil
is
more
concentrated in the
smaller carrier volume
Viscosity(feel
application)
during
Yield Appearance
Based on the observations, the essential oil extracted using 150 mL of
carrier oil (Sample A) demonstrated darker color, stronger aroma intensity,
and thicker viscosity compared to the sample extracted using 200 mL
(Sample B). This happens because using a smaller volume of carrier oil
increases the concentration of the extracted compounds, making the oil
more potent in terms of scent and color. Meanwhile, the higher carrier oil
volume (200 mL) results in more dilution, leading to a little lighter color,
weaker aroma, and thinner texture.
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This indicates that carrier oil volume directly affects the quality and
concentration of the essential oil extract, less carrier oil results in a more
concentrated output, while more carrier oil dilutes the extract.
Market Studies
The global essential oils market is rapidly expanding as consumers
increasingly shift toward natural, plant-derived, and therapeutic wellness
products. According to Fortune Business Insights (2024), the global essential
oils market was valued at USD 9.62 billion in 2023 and is projected to reach
USD 15.33 billion by 2030, driven by rising consumer interest in
aromatherapy, massage therapy, and natural remedies. Melaleuca (tea tree)
oil, known for its antimicrobial and soothing properties, is among the most
in-demand essential oils in the personal care and wellness sector. The use
of essential oils in massage is also increasing due to the growing popularity
of spa services, physical therapy clinics, and holistic wellness centers (Grand
View Research, 2024).
The Asia-Pacific region is projected to be the fastest-growing market
for essential oils due to increasing disposable income, rising spa and wellness
facilities, and the region’s strong cultural use of plant-based remedies (Allied
Market Research, 2023). In the Philippines, demand for natural and artisanal
personal care products continues to increase alongside consumer preference
for organic and locally sourced ingredients. This trend aligns with the market
shift toward chemical-free and environmentally sustainable self-care
solutions.
Given these trends, the Melaleuca massage essential oil holds
significant potential as a competitive product in both local and international
markets. Its unique value proposition combines natural aroma, skinsoothing effects, and therapeutic benefits such as antimicrobial and antiinflammatory properties that appeals to health-conscious individuals, spa
and wellness businesses, and consumers seeking plant-based massage oils.
Highlighting that the product is locally sourced and handcrafted may further
differentiate it within a market that values authenticity and sustainability.
Furthermore, emphasizing the gentleness of coconut oil as the carrier
oil enhances customer perception of the product's moisturizing and skinconditioning benefits. The growing preference for natural massage oils over
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synthetic mineral oils in massage therapy creates additional market
opportunities. By promoting product benefits such as relaxation, stress
relief, and skin nourishment, Melaleuca massage essential oil can effectively
position itself within the premium aromatherapy segment.
Competition Analysis
The essential oil and massage oil market is moderately competitive,
with both established commercial brands and emerging small-scale
producers targeting consumers seeking natural wellness products. Large
international brands such as Young Living, doTERRA, and Plant Therapy
dominate the premium segment by emphasizing product purity, therapeuticgrade claims, and strong branding supported by global distribution networks.
However, these brands are priced significantly higher, making them less
accessible to price-sensitive consumers in local markets. In the Philippines,
there is also a strong presence of mid-range brands such as Human Nature
and various local artisanal producers selling through online platforms such
as Shopee, Lazada, and Facebook Marketplace. These local sellers typically
offer more affordable options, but product differentiation is often weak due
to similar generic packaging and lack of product education. In comparison,
the Melaleuca massage essential oil offers a distinctive competitive
advantage by being locally sourced, handcrafted, and infused using a natural
maceration process, which may appeal to consumers who value authenticity
and sustainability over mass-produced imports. Its combination of carrier
coconut oil and Melaleuca leaves targets both wellness and skincare benefits,
setting it apart from competitors whose oils are not formulated specifically
for massage application. By focusing on product uniqueness, eco-friendly
positioning, and strategic digital marketing, the product can successfully
penetrate both niche markets, such as wellness centers and spas, and the
rapidly growing online personal care sector.
Appendices
1. Photo Documentation
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Preparation of materials
Melaleuca Leaves Pre-Treatment
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Weighing of Melaleuca Leaves
Maceration Set-up
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Storage of Extracted Essential Oil
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References
Baser, K. H. C., & Buchbauer, G. (2015). Handbook of essential oils:
Science, technology, and applications (2nd ed.). CRC Press.
Carson, C. F., Hammer, K. A., & Riley, T. V. (2006). Melaleuca
alternifolia (Tea Tree) oil: A review of antimicrobial and other medicinal
properties. Clinical Microbiology Reviews, 19(1), 50–62.
Guenther, E. (1972). The essential oils: Vol. 1. History, origin in plants,
production, analysis. D. Van Nostrand.
Sarker, S. D., Nahar, L., & Kumarasamy, Y. (2006). Microextraction
and isolation of volatile oils: A practical approach. In Natural Products
Isolation (pp. 123–128). Humana Press.
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Lab Report No. 6
Fragrance Oil Extraction from Thevetia peruviana
Flower and Cupressus sp. Leaves
Name
Vega, Maureen L.
Members
Galido, Sophia Jane N.
Magangcong, Rania-Raihan M.
Tuba, Charity C.
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Group No.
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Date
November
6, 2025
Course
Instructor
Prof.
Kristine
Marohomsalic
Laboratory
Supervisor
Iris T. Berangel
Experiment No:
6
Experiment Title:
Fragrance Oil Extraction from Thevetia peruviana
Flower and Cupressus sp. Leaves
Submitted
Description of the Experiment
The study investigates process establishment for fragrance oil
production from cypress leaves (Cupressus sp.) using solvent extraction.
Cypress leaves were selected as a source material due to their robust profile
of naturally existing aromatic compounds that make them suitable to obtain
fragrance. C. sempervirens essential oil has dominant compounds such as
α-pinene (14.37%), δ-3-carene (15.54%), limonene (6.37%), α-terpinolene
(4.66%), carvacrol methyl ether (4.00%), α-terpinyl acetate (5.86%),
propanamide (5.48%), and totarol (21.50%) identified by GC–MS (Farasat
et al., 2012). These various volatile fractions provided a woodsy and
refreshing fragrance as noted, producing a strong natural option for use in
perfumery, cosmetic, and aromatherapy formulations.
Prior to the extraction of cypress leaves, yellow oleander (Thevetia
peruviana) was initially utilized as a model source material to determine
optimal extraction for cypress leaves. The same ethanol-based solvent
system was used, and extraction time was varied (1, 2, and 3 hours) to
identify the time of extraction that provided the optimal fragrance recovery.
After the optimal extraction hour was determined for the yellow oleander,
the same condition was used for cypress leaves to evaluate if the parameter
was appropriate and process consistent across a different plant source. This
also confirmed that established specifications relative to extraction were
validate before extraction was completed on the primary source material.
During the extraction stage, the chopped cypress leaves, along with
ethanol, a well-known solvent due to its effectiveness for dissolving polar
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and nonpolar aromatic compounds. Extraction relies on mass transfer,
diffusion processes by which the volatile solutes will migrate out of the solid
plant matrix phase to the liquid solvent phase, the driving force is the
concentration gradient from the solid matrix. The process of mass transfer
is governed by Fick's laws of diffusion, which states the solute depends on
factors such as surface area, the properties of the solvent, and contact time
to move into the solvent phase (Azzaz, et al., 2019 & McCabe, 2009 &
Geankoplis, 2005).
It is crucial to control factors like extraction temperature, extraction
time, and the ratio of solid to solvent to maximize yield while minimizing
solvent and energy usage. The extraction time ultimately determines how
closely the system approaches an equilibrium state. A time that is too short
will not allow the solutes enough time to diffuse from the solid plant matrix
into the solvent phase, whereas, an extended time may "overload" the
solvent with solute saturation, or solute compounds may start degrading
(Sulaiman, et al., 2017). Thus, the time duration for the extraction step is
critical in balancing efficiency and product quality.
The experiment reflects a number of key principles of chemical
engineering, including mass transfer operations, solubility equilibrium, and
process optimization. In addition to facilitating technical efficiency, the
utilization of ethanol supports green engineering principles, as ethanol is a
safe, biodegradable, and recoverable solvent that is suitable for sustainable
extraction processes. By selecting cypress leaves with a well-characterized
composition of highly aromatic compounds, the study demonstrates both the
technical feasibility and industrial potential of producing sustainable, natural
fragrance oils as alternatives to synthetic products.
Objectives
1. To extract aromatic compounds from cypress leaves (Cupressus sp.)
using ethanol as a solvent under varying extraction times.
2. To determine the optimal extraction time that produces the most
favorable extraction result based on observed yield and quality.
3. To apply the optimized extraction condition obtained from the
preliminary yellow oleander (Thevetia peruviana) experiment to
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cypress leaves and characterize the resulting extract.
Materials and Equipment
Materials, Supplies, Glassware:
1. Cleaned and dried cypress leaves
2. Cleaned and dried yellow oleander flower
3. Ethanol
Equipment and Testing
1. Beakers (250 mL)
2. Graduated cylinders
3. Digital weighing scale
4. Filter paper or fine cloth
5. Glass bottles or vials
6. Stirring rod
7. Thermometer
Procedure
1. Weigh 5g of finely chopped cypress leaves and transfer them into a
clean beaker or flask.
2. Add 25 mL of ethanol to the beaker as the extraction solvent.
3. Subject the mixture to extraction for three different durations to
determine the effect of time on yield and odor intensity:
Trial 1 – 1 hour
Trial 2 – 2 hours
Trial 3 – 3 hours
4. Perform extraction by gentle heating with occasional stirring to ensure
uniform mass transfer between the solid and solvent phases.
5. After each extraction period, allow the mixture to cool to room
temperature.
6. Filter the mixture through filter paper or a clean cloth to obtain a clear
aromatic extract.
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7. Measure and record the volume of extract (mL) obtained for each trial.
8. Using a cotton ball or paper strip, evaluate the odor intensity and
pleasantness of each extract on a 0–5 sensory scale, where 0 indicates
no detectable odor and 5 indicates a very strong or pleasant scent.
9. Using the optimal extraction time determined from the yellow oleander
trials, perform ethanol extraction of the cypress leaves sample following
the same procedure.
10. Record all observations and measurements in the prepared data
tables for further analysis and interpretation.
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Analysis and Calculations
A. EXTRACTING OF FRAGNANCE OIL USING Thevetia peruviana FLOWER
Trial
Extraction
Time (hr)
Volume
of
Extract
(mL)
Extract
Yield
(%)
Odor
Intensity
Pleasantness
(0–5)
(0–5)
1
1
19
76.0
2
3
2
2
15
60.0
4
4
3
3
12
48.0
4
3
Table 1. Effect of Extraction Time on the Yield, Odor Intensity, and
Pleasantness of Fragrance Oil Extracted from Thevetia peruviana
Flower
Where the Extraction Yield is solved as follows:
Extraction Yield=
𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝐸𝑥𝑡𝑟𝑎𝑐𝑡
𝑉𝑜𝑙𝑢𝑚𝑒 𝑜𝑓 𝑆𝑜𝑙𝑣𝑟𝑛𝑡 𝑈𝑠𝑒𝑑
𝑥 100
Effect of Extraction Time on Yield
80
Percent Yield
75
70
65
60
55
50
45
1
1,5
2
2,5
3
Extraction Time (hr)
Figure 1. Relationship Between Extraction Time and Extract Yield for
Fragrance Oil from Thevetia peruviana Flower
The graph above shows the relationship of time in extraction with
yield of fragrance oil from Thevetia peruviana flowers. The data shows a
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decreasing trend of extract yield with increasing time. Specifically, yield was
76.0% after 1 hour, 60.0% after 2 hours and 48.0% after 3 hours.
This decreased trend suggests an opposite effect of prolonged
extraction on recovery of essential oils. During the initial period of time (1
hour), the solvent is able to effectively extract and dissolve the volatile
aromatic compounds from the presence of the flower, yielding a large
amount of extraction. But by leaving it to extract longer than this initial stage
of time, the solvent is likely recovering less volatile compounds which may
have evaporated or decomposed, and be sensitive to heat or oxidation.
Additionally, prolonged extraction times may result in the co-extraction of
non-volatile or resinous materials that could complicate and decrease the
recovery of oil phase.
Although the intensity of the odor was rated as slightly higher at the
longer extraction times (4 out of 5), the pleasantness ratings did not
markedly improve, meaning that stronger odor doesn't always mean it has
a better smelling fragrance. In fact, an excessive extraction time may impart
heavier or less desirable notes which lessened the overall quality of the
fragrance. Consequently, if we consider both the quantitative yield and the
qualitative sensory evaluation, the ideal extraction time to achieve the best
extraction conditions (yielding a clean, floral aroma suitable for later
formulations or products) was at 1 hour. The 1 hour of extraction time was
hence selected as the standard extraction time for the Cupressus sp. leaves
in subsequent experiments.
EXTRACTING OF FRAGNANCE OIL USING Cupressus sp. LEAVES
After establishing the most effective extraction condition for Thevetia
peruviana flowers (iextraction time of 1 hour), the same parameters were
utilized for the leaves of Cupressus sp. to determine if the same process
could produce a fragrant and commercially viable oil from Cupressus sp. No
separate optimization tests were conducted for Cupressus sp. because the
objective was to evaluate the efficacy of the established optimal time to
another plant material.
The extraction produced (under the 1-hour extraction condition) a
clear extract with a fresh, woody, and slightly balsamic fragrance associated
with cypress oils. The fragrance intensity was 4 (moderately strong), with a
pleasantness factor of 4, indicating that the optimized condition was
effective in extracting the aromatic material present in Cupressus sp. leaves.
These findings suggest that even by using a single extraction time, a product
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can be obtained with useful sensory characteristics ready for further
development.
MARKET ANALYSIS
The worldwide fragrance market continues to flourish as consumer
demand for personal care products, home fragrance, and natural wellness
products escalates. Fragrance is no longer reserved for luxury perfumes;
fragrance is now incorporated into cosmetics, soaps, candles, and mother
aromatherapy products, and can be found in multiple sources of inspiration.
The total value of the global fragrance market was approximately USD 54
billion in 2024 and is expected to exceed USD 70 billion by 2030, driven by
innovation, premiumization, and the demand for natural and sustainable
ingredients (Statista, 2024).
The movement toward sustainability and transparent ingredient
sourcing has affected the fragrance industry, too. Consumers are now aware
of the environmental impact of synthetic chemicals and the ethical issues
surrounding raw material sourcing. This has resulted in an increased
preference for essential oils and plant-based alternatives as ethicallysourced, natural, renewable raw ingredients. Specifically, Cupressus sp. oil
is a natural, biodegradable, renewable aromatic ingredient sourced from
low-impact distillation, which fits this consumer bracket. Sourcing Cupressus
sp. oil is also an agricultural benefit to the local economy and promotes
responsible forestry, increasing its appeal amongst brands and consumers
who are concerned for the environment (Mordor Intelligence, 2024).
Applications and Market Potential of Cupressus sp. Oil
As a result of its unique woody scent and natural source, the fragrance
oil from Cupressus sp. has viable applications in various industries. The
distinctive woody scent has a calming and refreshing effect, making it an
appropriate component of aromatherapy and an ingredient in essential oil
blends, oils used in diffusers, or massage oils. Cupressus sp. is also
appealing as a fragrance component, appearing as a natural additive to
scented candles, scented soaps, perfumes, air fresheners, and personal care
formulations for a consumer base that desires organic or plant-based scents.
Because cypress oil is noted for its mild insect-repelling activity and some
antimicrobial actions, it should also be considered for household or
environmental scenting applications such as eco-friendly sprays and cleaning
products.
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Functional Fragrance and Product Integration
Beyond fine perfumery, the application of Cupressus sp. oil extends to
functional fragrances used in products such as body sprays, lotions, hair
care, and home fragrances. Its subtle yet enduring scent provides a
grounding and soothing effect, making it popular for wellness-oriented
brands and aromatherapy products. The essential oil’s mild antimicrobial and
deodorizing properties add value in personal care formulations, aligning with
consumer demand for multifunctional and natural ingredients (Galovičová et
al., 2023). This versatility allows fragrance manufacturers to utilize cypress
oil not only as a perfuming agent but also as a component that enhances
product performance.
Regional Market Insights
Market data suggests that the leading regions for fine and functional
fragrances are the Asia-Pacific, Europe, and North America. Brands in these
markets are developing niche and artisanal perfumes that highlight
botanicals and sustainability. The olfactory profile of cypress oil is clean and
natural, fitting well with the “green luxury” orientation employed by many
niche fragrance houses. Furthermore, cypress oil can be blended with other
widely used essential oils such as cedarwood, sandalwood, and bergamot,
providing perfumers options when creating distinctive and harmonious
compositions.
Versatility and Industry Relevance
The use of Cupressus sp. oil extends beyond the fine fragrance space
into functional fragrances in body sprays, lotions, hair care, and home
fragrance applications. The scent of cypress oil is subtle but long-lasting and
lends itself well to grounding and calming effects, making it suitable to
wellness focused brands and aromatherapy. The essential oil also
complements formulation for personal care products with its mild
antimicrobial and deodorizing properties, which attracts consumers looking
for multifunctional and natural products. This versatility provides fragrance
manufacturing companies with options to use cypress oil not just for
perfuming, but as a component that enhances product efficacy.
In summary, Cupressus sp. oil has strong potential as a sustainable,
multi-purpose, and fragrant raw material in the global fragrance industry.
The oil's fresh-woody scent profile fits well with contemporary fragrance
philosophies that stress nature, simplicity, and authenticity in products.
Heightening global interest in natural and sustainable products can be
expected to facilitate the general expansion of the global market, with
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cypress oil appearing to be an ingredient to help harmonize the bridging of
old perfumery with the modern sustainable movement.
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Appendices
1. Photo Documentation
For Thevetia peruviana flower:
o Collection of Raw Materials
o Washing and Drying
o Size Reduction
o Preparation of Cupressus sp. Leaves and Ethanol Mixture
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o Boiling of Mixture
o Filtration
o Storing
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For Cupressus sp. Leaves:
o Collection of Raw Materials
o Size Reduction
o Preparation of Cupressus sp. Leaves and Ethanol Mixture
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2. References
Azzaz, N., Hamed, S., & Kenawy, T. (2019). Chemical studies on cypress
leaves ( Cupressus sempervirens ) and their activity as
antimicrobial agents. Al-Azhar Journal of Agricultural Research,
44(2), 100-109. https://doi.org/10.21608/ajar.2019.102641
Farasat, N., Zangeneh, M., Salimi-Sabour, E., Eidizade, A., &
Golmohammadi, R. (n.d.). Antibacterial activities and chemical
composition of essential oils of Cupressus sempervirens L. and C.
funebris
Endl.
in
Khuzestan,
Iran.
https://doi.org/10.22104/MMB.2023.6354.1114
Geankoplis, C. J. (2003). Transport processes and separation process
principles (includes unit operations) (4th ed.). Prentice Hall.
McCabe, W. L., Smith, J. C., & Harriott, P. (2005). Unit operations of
chemical engineering (7th ed.). McGraw-Hill Education.
Mordor Intelligence. (2024). Fragrance ingredients market – Growth,
trends,
and
forecast
(2024–2029).
Retrieved
from
https://www.mordorintelligence.com/industry-reports/fragranceingredients-market
Statista. (2024). Global fragrances market size from 2018 to 2030.
Retrieved from https://www.statista.com/outlook/cmo/beautypersonal-care/fragrances/worldwide
Sulaiman, I. S. C., Basri, M., Masoumi, H. R. F., Chee, W. J., Ashari, S.
E., & Ismail, M. (2017). Effects of temperature, time, and solvent
ratio on the extraction of phenolic compounds and the anti-radical
activity of Clinacanthus nutans Lindau leaves by response surface
methodology.
Chemistry
Central
Journal,
11,
54.
https://doi.org/10.1186/s13065-017-0285-1
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