CHAPTER # 1 I. Introduction Rose water is water that has been flavored with roses.

The flavoring is done by distilling rose petals. A distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. Rose water has been a popular flavoring for centuries in the cuisines of the Middle East, India and China. Roses are a group of herbaceous shrubs found in temperate regions throughout both hemispheres. All the Roses of the Antipodes, South Africa and the temperate parts of South America have been carried there by cultivation. The essential oil to which the perfume of the Rose is due is found in both flowers and leaves, sometimes in one, sometimes in both, and sometimes in neither, for there are also scentless roses. In the flower, the petals are the chief secreting part of the blossom, though a certain amount of essential oil resides in the epidermal layers of cells, both surfaces of the petals being equally odorous and secretive. 1.2. Scientific Classification of Rose Rose, common name for a medium-size family of flowering plants with many important fruit and ornamental species, and for its representative genus. Worldwide in distribution, the rose family contains about 107 genera and 3100 species. The rose family is placed in an order with 24 other families. This order is sometimes referred to as the rose order. Other important members of the order include the saxifrage family and the stonecrop family. Another family, the coco-plum family, occurs in the lowland tropics and contains about 400 species, several of which are used locally for their timber, oilseeds, and fruits. Perhaps the best-known member of the family is the coco plum, found in southern Florida on sandy beaches and swamps; its sweet fruits are made into jelly or preserves.

Plants of the rose order may vary greatly in habit, from trees to shrubs or often perennial herbs. The leaves usually have stipules (leaf like appendages at the base of the leafstalk) and are often compound. The flowers usually have five sepals (outer floral whorl) and five petals (inner floral whorl) and numerous stamens (male floral organs). The female portion of the flower consists of from one to many pistils, which are free from one another or are variously fused. The ovary or ovaries (egg-producing portion of the pistil) are hypogynous or, more often, perigynous (half-inferior), with the sepals, petals, and stamen borne on the rim of a tubular structure surrounding the ovary base. About 70 genera of the rose family are cultivated for food, ornament, flowers, timber, or other uses. Although worldwide in distribution, the family is most abundant in north temperate regions and contains many of the most important fruit trees grown in temperate areas. These include apple, pear, peach, plum, cherry, apricot, almond, nectarine, prune, loquat, and quince. The rambling, usually thorny raspberry, blackberry, and dewberry, or loganberry, are members of a genus of the rose family that also includes the common bramble. The strawberry is also a member of the family. In addition the family contains many important ornamentals: chokeberry, cinquefoil, hawthorn, shadbush, cotoneaster, firethorn, flowering cherry, flowering quince, and mountain ash. 1.3. Rose Genus and Hybrids The rose has been grown and appreciated for its fragrance and beauty since ancient times and today is the most popular and widely cultivated garden flower in the world. The genus contains some 100 species, most of them native to the North Temperate Zone. Some are cultivated in their natural form or as various similar cultivars, but most of the more than 20,000 cultivars are the result of careful hybridization and selection

from a few species. The cultivars are classed either as old rosesthat is, plants that have essentially reached the end of their horticultural development, with no new varieties having been introduced in the past 60 yearsor as contemporary rosesthat is, plants that are currently being hybridized and selected for new forms. Several hundred new contemporary rose cultivars are introduced each year. The classification of cultivated roses is complicated, because of the great numbers of cultivars involved and the amount of artificial hybridization that has taken place. Generally, the classes of old roses are based on selection from one or a few ancestral species or hybrids. Among the popular classes are the hybrid perpetual, or remnant roses, which produce large, fragrant double flowers in early summer and fewer flowers in autumn. The class of polyantha roses includes many dwarf forms, with flowers produced in dense clusters. Tea roses and China roses are old-rose classes from which the contemporary hybrid tea roses have been derived through hybridization with hybrid perpetual roses. Hybrid tea roses are less hardy but more recurrent-blooming than the old hybrid perpetual and contain a much wider variety of color and flower form. Many other contemporary-rose classes are based on the hybrid tea rosesfor example, floribunda roses were derived from crosses between hybrid tea roses and hybrid polyantha roses, the latter in turn being based on crosses between the old polyantha roses and hybrid tea roses. 1.4. Cultivation Roses may be grown in any good, well-drained soil. Although different varieties respond better to certain soil and climate than to others, sandy soils are usually not as favorable as clay soils, warm temperatures are always preferred, and the plants grow best when not set among other plants. Cow manure is the preferred fertilizer, but other

organic fertilizers, especially composts, are also used. The plants usually require severe pruning, which must be adapted to the intended use of the flowers. Most rose varieties are grown by budding on an understock (lower portion of a plant) propagated from seeds or cuttings.

1.5. Rose water Rose water is water that has been flavored with roses. The flavoring is done by distilling rose petals. Rose water has been a popular flavoring for centuries in the cuisines of the Middle East, India and China. In addition to culinary uses, rose water is also used in religious ceremonies and as a fragrance in some cosmetics. A fragrant preparation made by steeping or distilling rose petals in water, used in cosmetics, as toilet water, and in cookery. Rose water or rose syrup is the hydrosol portion of the distillate of rose petals. Rose water, itself a by-product of the production of rose oil for use in perfume, is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. 1.6. History of Rose water preparation & use The birthplace of the cultivated Rose was probably Northern Persia, on the Caspian, or Faristan on the Gulf of Persia. Thence it spread across Mesopotamia to Palestine and across Asia Minor to Greece. And thus it was that Greek colonists brought it to Southern Italy. It is beyond doubt that the Roses used in ancient days were cultivated varieties. Horace, who writes at length on horticulture, gives us an interesting account of the growing of Roses in beds. Pliny advises the deep digging of the soil for their better cultivation. In order to force their growth, it was the practice to dig a ditch round the plants and to pour warm water into the ditch just as the rose-buds had formed. The

varieties were then very limited in number, but it would appear that the Romans, at all events, knew and cultivated the red Provins Rose (Rosa gallica), often mistakenly called the Provence Rose. The word rosa comes from the Greek word rodon (red), and the rose of the Ancients was of a deep crimson colour, which probably suggested the fable of its springing from the blood of Adonis. The voluptuous Romans of the later Empire made lavish use of the blossoms of the Rose. Horace enjoins their unsparing use at banquets, when they were used not only as a means of decoration, but also to strew the floors, and even in winter the luxurious Romans expected to have petals of roses floating in their Falernian wine. Roman brides and bridegrooms were crowned with roses, so too were the images of Cupid and Venus and Bacchus. Roses were scattered at feasts of Flora and Hymen, in the paths of victors, or beneath their chariot-wheels, or adorned the prows of their war-vessels. Nor did the self-indulgent Romans disdain to wear rose garlands at their feasts, as a preventive against drunkenness. To them, the Rose was a sign of pleasure, the companion of mirth and wine, but it was also used at their funerals. As soon as the Rose had become known to nations with a wide literature of their own, it was not only the theme of poets, but gave rise to many legends. Homer's allusions to it in the Iliad and Odyssey are the earliest records, and Sappho, the Greek poetess, writing about 600 B.C., selects the Rose as the Queen of Flowers. (The 'Rose of Sharon' of the Old Testament is considered to be a kind of Narcissus, and the 'Rose of Jericho' is a small woody annual, also not allied to the Rose.) It was once the custom to suspend a Rose over the dinner-table as a sign that all confidences were to be held sacred. Even now the plaster ornament in the centre of a ceiling is known as 'the rose.' It has been suggested that because the Pretender could

only be helped secretly, sub rosa, that the Jacobites took the white rose as his symbol. Although we have no British 'Order of the Rose,' our national flower figures largely in the insignia of other orders, such as the Garter, the order of the Bath, etc. 1.7. Constituents of Rose 1.7.1 ROSE OIL The essential oil to which the perfume of the Rose is due is found in both flowers and leaves, sometimes in one, sometimes in both, and sometimes in neither, for there are also scentless roses. In the flower, the petals are the chief secreting part of the blossom, though a certain amount of essential oil resides in the epidermal layers of cells, both surfaces of the petals being equally odorous and secretive. An examination of the stamens, which are transformed into petals in the cultivated roses, shows that the epidermal cells also contain essential oil. More than 10,000 roses are known in cultivation and three types of odours are recognized, viz. those of the Cabbage Rose (R. centifolia), the Damask Rose (R. damascena) and the Tea Rose (R. indica), but there are many roses of intermediate character as regards perfume, notably the 'perpetual hybrid' and 'hybrid tea' classes, which exhibit every gradation between the three types and no precise classification of roses by their odour is possible. The flowers adapted for the preparation of essence of roses are produced by several species of rose trees. The varieties cultivated on a large scale for perfumery purposes are R. damascena and R. centifolia. R. damascena is cultivated chiefly in Bulgaria, Persia and India: it is a native of the Orient and was introduced into Europe at the period of the Crusades. R. centifolia is cultivated in Provence, Turkey and Tunis; it has been found wild in the forests of the Caucasus, where double-flowered specimens are

often met with. Although the Rose was highly esteemed in the dawn of history, it does not appear that it was then submitted to the still, the method of preserving the aroma being to steep the petals in oil, or possibly to extract it in the form of a pomade. The Oleum Rosarum, Ol. rosatum or Ol. rosacetum of the Ancients was not a volatile oil, but a fatty oil perfumed with rose petals. The first preparation of rosewater by Avicenna was in the tenth century. It was between 1582 and 1612 that the oil or OTTO OF ROSES was discovered, as recorded in two separate histories of the Grand Moguls. At the wedding feast of the princess Nour-Djihan with the Emperor Djihanguyr, son of Akbar, a canal circling the whole gardens was dug and filled with rose-water. The heat of the sun separating the water from the essential oil of the Rose, was observed by the bridal pair when rowing on the fragrant water. It was skimmed off and found to be an exquisite perfume. The discovery was immediately turned to account and the manufacture of Otto of Roses was commenced in Persia about 1612 and long before the end of the seventeenth century the distilleries of Shiraz were working on a large scale. The first mention of Persian Otto or Attar of Roses is by Kampfer (1683), who alludes to the export to India. Persia no longer exports Attar of Roses to any extent, and the production in Kashmir and elsewhere in India - probably as ancient as that of Persia practically serves for local consumption only. Through the Turks, the manufacture was introduced into Europe, by way of Asia Minor, where it has long been produced. It is probable that the first otto was distilled in Bulgaria, then part of the Turkish Empire, about 1690 - its sale in Europe, at a high cost, is first alluded to in 1694 - but the importance of the Turkish otto industry is of comparatively late growth, and Turkish otto is not mentioned as an article of English

commerce until the beginning of the last century. 1.7.1.1. Chemical constituents of rose oil The most common chemical compounds present in rose oil are: citronellol, geraniol, nerol, linalool, phenyl ethyl alcohol, farnesol, stearoptene, pinene, -pinene, -terpinene, limonene, p-cymene, camphene, -caryophyllene, neral, citronellyl acetate, geranyl acetate, neryl acetate, eugenol, methyl eugenol, rose oxide, -damascenone, -damascenone, benzaldehyde, benzyl alcohol, rhodinyl acetate, phenyl ethyl formate The key flavor compounds that contribute to the distinctive scent of rose oil, however, are beta-damascenone, beta-damascone, beta-ionone, and rose oxide. Beta-damascenone presence and quantity is considered as the marker for the quality of rose oil. Even though these compounds exist in less than 1% quantity of rose oil, they make up for slightly more than 90% of the odor content due to their low odor detection thresholds. [1] 1.7.1.2. Collection and Preparation of Rose oil Due to the labor-intensive production process and the low content of oil in the rose blooms, rose oil commands a very high price. Harvesting of flowers is done by hand in the morning before sunrise and material is distilled the same day. When employed for the preparation of the drug, only flower-buds just about to open are collected, no fully-expanded flowers. They must only be gathered in dry weather and no petals of any roses that have suffered from effects of damp weather must be taken. The whole of the unexpanded petals are plucked from the calyx so that they remain united in small conical masses, leaving the stamens behind. Any stamens that may have come away with the petals should be shaken out. The lighter-coloured, lower portion is then

cut off from the deep purplish-red upper part. The little masses, kept as entire as possible, are used in the fresh state for preparation of the 'confection,' but for making the infusion, they are dried carefully and quickly on trays in a good current of warm air. They are dried until crisp and while crisp packed in tins that the colour and crispness may be retained. If exposed to the air, they will re-absorb moisture and lose colour. 1.7.1.3. Extraction There are three main methods of extracting the oil from the plant material: * Steam distillation, which produces oil called rose otto or attar of roses. * Solvent extraction, which results in an oil called rose absolute. * Supercritical carbon dioxide extraction, yielding an essential oil that may be marketed as either an absolute or as a CO2 extract. 1.7.1.4. Distillation In the process of distillation, large stills, traditionally of copper, are filled with roses and water. The still is fired for 60105 minutes. The vaporized water and rose oil exit the still and enter a condensing apparatus and are then collected in a flask. This distillation yields a very concentrated oil, direct oil, which makes up about 20% of the final product. The water which condenses along with the oil is drained off and redistilled, cohobation, in order to obtain the water-soluble fractions of the rose oil such as phenyl ethyl alcohol which are a vital component of the aroma and which make up the large bulk, 80%, of the oil. The two oils are combined and make the final rose otto. Rose otto is usually dark olive-green in color and will form white crystals at normal room temperature which disappear when the oil is gently warmed. It will tend to become more viscous at lower temperatures due to this crystallization of some of its components.

The essence has a very strong odor, but is pleasant when diluted and used for perfume. Attar of roses was once made in India, Persia, Syria, and the Ottoman Empire. The Rose Valley in Bulgaria, near the town of Kazanlak, is among the major producers of attar of roses in the world.[2] Due to the heat required for distillation, some of the compounds extracted from the rose undergo denaturing or chemical breakdown. As such, rose otto does not smell very similar to "fresh" roses. The hydrosol portion of the distillate is known as rosewater. This inexpensive by-product is used widely as a food flavoring as well as in skin care. 1.7.1.5. Solvent extraction In the solvent extraction method, the flowers are agitated in a vat with a solvent such as hexane, which draws out the aromatic compounds as well as other soluble substances such as wax and pigments. The extract is subjected to vacuum processing which removes the solvent for re-use. The remaining waxy mass is known as a concrete. The concrete is then mixed with alcohol which dissolves the aromatic constituents, leaving behind the wax and other substances. The alcohol is low-pressure evaporated, leaving behind the finished absolute. The absolute may be further processed to remove any impurities that are still present from the solvent extraction. Rose absolute is a deep reddish brown with no crystals. Due to the low temperatures in this process, the absolute may be more faithful to the scent of the fresh rose than the otto. 1.7.1.6. Carbon dioxide extraction A third process, supercritical carbon dioxide extraction, combines the best aspects of the other two methods. When carbon dioxide is put under at least 72.9 atm of pressure and at a temperature of at least 31.1C (the critical point), it becomes a supercritical fluid

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with the permeation properties of a gas and the solvation properties of a liquid. (Under normal pressure CO2 changes directly from a solid to a gas in a process known as sublimation.) The supercritical fluid CO2 extracts the aromatics from the plant material. Like solvent extraction, the CO2 extraction takes place at a low temperature, extracts a wide range of compounds rendering an essence more faithful to the original, and leaves the aromatics unaltered by heat. Because CO2 is gas at normal atmospheric pressure, it leaves no trace of itself in the final product. The equipment for COs extraction is expensive, which is reflected in the price of the essential oils obtained from the process. 1.7.1.7. Adulteration It takes many pounds of rose petals to distill one ounce of essential oil. Depending on extraction method and plant species, the average yield can range from 1:1500 to 1:10000.[3] To mitigate the cost, some dishonest dealers will dilute rose oil with geranium (Pelargonium graveolens) or Palmarosa (Cymbopogon martinii) EO's, both of which are rich in geraniol, the main constituent of rose oil. Some of these 'rose oils' are up to 90% geranium or palmarosa to 10% rose. This is referred to as extending the Rose fragrance. This may be done to compensate for chemotype, e.g. Bulgarian distilled Rose oil is naturally low in phenylethanol, and Ukrainian or Russian rose oil is naturally high in phenylethanol. 1.7.2. Constituents, Red Rose Petals The important constituent of Red Rose petals is the red colouring matter of an acid nature. There have also been isolated two yellow crystalline substances, the glucoside Quercitrin, which has been found in many other plants and Quercetin, yielded when Quercitrin is boiled with a dilute mineral acid. The astringency is due to a little gallic acid, but it has not yet been definitely proved whether quercitannic acid, the tannin of

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oak bark, is also a constituent. The odour is due to a very small amount of volatile oil, not identical with the official Ol. Rosae. A considerable amount of sugar, gum. fat, etc., are also present. 1.7.3. ROSE-WATER. Rose water is water that has been flavored with roses. The flavoring is done by distilling rose petals. A distillation of rose petals that has the intensely perfumy flavor and fragrance of its source. Rose water has been a popular flavoring for centuries in the cuisines of the Middle East, India and China. In addition to culinary uses, rose water is also used in religious ceremonies and as a fragrance in some cosmetics. 1.7.3.1. Composition Depending on the origin and type of manufacturing method of rosewater obtained from the sepals and petals of Rosa damascena from Central Iran through steam distillation, the following monoterpenoid and alkane components could be identified with GC-MS: mostly citronellol, nonadecane, geraniol andphenyl ethyl alcohol, and also henicosane, 9-nonadecen, eicosane, linalool, citronellyl acetate,

methyleugenol, heptadecane, pentadecane, docosane, nerol, disiloxane, octadecane, and pentacosane. Usually, phenyl ethyl alcohol is responsible for the typical odour of rose water but not always present in rosewater products. 1.7.3.2. Preparation of rose water The British Pharmacopceia directs that the rose water shall be prepared by mixing the distilled rose-water of commerce, obtained mostly from R. damascena, but also from R. centifolia and other species, with twice its volume of distilled water immediately before use. It is used as a vehicle for other medicines and as an eye lotion. Triple rose-water is water saturated with volatile oil of Rose petals, obtained as a by-product in the 12

distillation of oil of Roses. The finest rose-water is obtained by distillation of the fresh petals. It should be clear and colourless, not mucilaginous, and to be of value medicinally must be free from all metallic impurities, which may be detected by hydrogen sulphide and ammonium sulphide, neither of which should produce turbidity in the water. Ointment of rose-water, commonly known as Cold Cream, enjoys deserved popularity as a soothing, cooling application for chapping of the hands, face, abrasions and other superficial lesions of the skin. For its preparation, the British Pharmacopceia directs that 1-1/2 OZ. each of spermaceti and white wax be melted with 9 OZ. of Almond oil, the mixture poured into a warmed mortar and 7 fluid ounces of rose-water and 8 minims of oil of Rose then incorporated with it. 1.8. Medicinal Action and Uses of Rose oil The petals of the dark red Rose, R. gallica, known as the Provins Rose, are employed medicinally for the preparation of an infusion and a confection. In this country it is specially grown for medicinal purposes in Oxford shire and Derbyshire. The petals of this rose are of a deep, purplish-red, velvety in texture, paler towards the base. They have the delicate fragrance of the Damask Rose and a slightly astringent taste. The British Pharmacopoeia directs that Red Rose petals are to be obtained only from R. gallica, of which, however, there are many variations, in fact there are practically no pure R. gallica now to be had, only hybrids, so that the exact requirements of the British Pharmacopoeia are difficult to follow. Those used in medicine and generally appearing in commerce are actually any scented roses of a deep red colour, or when dried of a deep rose tint. The main point is that the petals suitable for medicinal purposes must yield a deep rose-coloured and somewhat astringent and fragrant infusion when boiling

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water is poured upon them. The most suitable are the so-called Hybrid Perpetuals, flowering from June to October, among which may be specially recommended the varieties: * Eugne Furst, deep dark red, sweet-scented. * General Jacqueminot, a fine, rich crimson, scented rose. * Hugh Dickson, rather a large petalled one, but of a fine, deep red colour and sweet scented. * Ulrich Brunner, bright-red. Richmond, deep crimson-red. * Liberty, scarlet-red.

1.8.1 Uses Rose perfumes are made from rose oil, also called attar of roses, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Persia and Bulgaria Rose water is a by-product of this process. Rose water has a very distinctive flavour and is used heavily in Iranian cuisine especially in sweets. For example, rose water is used to give gulab jamuns and some types of loukoum (or "Turkish Delight", "Cyprus Delight") their distinctive flavours. Beside food usage, they used it as perfume especially in religious ceremonies (both Muslims and Zoroastrians). From April through June, during the ceremony of "Golab Giran" (Persian: ) in Kashan, local people distill the region's most famous rose water in the region using the traditional method. The Cypriot version of mahalepi uses rosewater.[1] In Iran it is also added to tea, ice cream, cookies and other sweets in small quantities, and in the Arab world and India it

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is used to flavour milk and dairy-based dishes such as rice pudding. It is also a key ingredient in sweet lassi, a drink made from yoghurt, sugar and various fruit juices, and is also used to make jallab. In Malaysia and Singapore, rose water is mixed with milk, sugar and pink food colouring to make a sweet drink called bandung. Rose water is frequently used as a halal substitute for red wine and other alcohols in cooking. In Western Europe, rose water (as well as orange flower water) is sometimes used to flavour both marzipan and madeleine, a petite scallop-shaped French sponge cake. Rose water was also used to make Waverly Jumbles, a type of cookie much favoured by the American President James Monroe. American and European bakers enjoyed the floral flavouring of rose water in their baking until the 19th century when vanilla flavouring became popular. The French are known for their rose syrup, most commonly made from an extract of rose petals. In the United States, this French rose syrup is used to make rose scones and marshmallows. A rose water ointment is occasionally used as an emollient, and rose water is sometimes used in cosmetics such as cold creams. Water used to clean the Kaaba, the Qibla for Muslims located in Mecca, combines Zamzam water with rose water as an additive. Rose water is used in some Hindu rituals as well. Rose water also figures in Christianity, particularly in the Eastern Orthodox church [1]. In The Kitchen Enhance the sweetness and flavor of your favorite recipes by adding a few drops of rose water. Desserts, such as cakes, puddings, and scones exude a special fragrance and floral note when prepared with rose water instead of vanilla essence. It is commonly used in preparing cookies, jams, jellies, and sweet lassi (yogurt-based milk) to bring out

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the freshness and flavor of these savories. It is also used as a substitute for water in gravy-based dishes to bring out the taste and aroma. In The Bathroom Due to its aromatic and sweet characteristics, rose water is perfect for bathing. Preparing a rose petal recipe with different oils, such as grape seed oil and jasmine oil, you can moisturize and soothe your body. Further, it will freshen up your mind and lightly scent your skin. Pour in some rose water into a decorative bottle and place it in your bathroom slab. The soft scent of rose will exude a sweet fragrance all over the bathroom, allowing you to enjoy your luxurious bath. In Facial Toners Since years, rose water has been a major component in cosmetics and cleansing formulas. Right from perfumes to fragrant powders, facial cleansers to toners, rose water has done wonders to the skin. Combine 1 cup of rose water with cup of witch hazel and 8 drops glycerin. Shake well and fill the solution in a bottle. Use it with a cotton swab to treat acne and wrinkles. Add in a few drops of glycerin in rose water and you have a good cleansing lotion. While rose water cleanses the skin, glycerin works as a skin softener. Dilute your regular cream or lotion with a few drops of rose water. Work into your skin to maintain the pH balance. Rose water, by itself, is a good skin cleanser for sensitive and dry skin. In Freshening & Fragrance Squirt some rose water on your neck and wrist for a mild perfume. Since it can be safely ingested, rose water makes a good alternative to mints for fighting against bad breath. Simply gargle with rose water to get rid of that foul mouth smell. Further, dip potpourri in rose water and place it in your room, drawer, or closet for long-lasting fresh

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fragrance. Fill a quarter of a cup with rose water and stir in 5 drops of jasmine essential oil. Pour the solution in a dark glass bottle and secure the lid tightly. The scent is so mild and refreshing; youll love to wear it every day. For Face: 1. Use it as a natural facial toner because rose water helps to absorb excess oil from the skin without leaving a drying effect. Make your own by combining 1 1/4 cups of rose water, eight drops of glycerin and 3/4 cup of witch hazel in a dark glass bottle (this is important because you do not want light to affect the mixture). Shake the bottle well before use, and apply daily with cotton balls or swabs. Rose water toner is perfect to combat acne. 2. Apply rose water to your face to tighten pores and prevent wrinkles. Acting as an astringent with anti-inflammatory agents, the rose water will help reduce the appearance of fine lines and wrinkles. 3. It can be used as a gentle facial cleanser. Make your own by mixing one cup of rose water, 2 teaspoons of glycerin and 10 drops of rose essential oil. The essential oil will add to the cleansing properties of this rose water cleanser as well as help preserve it. 4. Men can use rose water as an aftershave to soothe irritated skin from shaving. 5. Rose water makes a GREAT makeup setting spray! Add it to a spray bottle and spritz lightly over your face. It will set your makeup and gave you a dewy finish for hours. 6. Use it to remove your makeup. Dab with a cotton swab and gently rub in a circular motion on the face until makeup is removed. 7. Dab on temples and eye area to ward off or soothe headaches.

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8. Rose water helps to balance the pH of the skin, helping to control both dry and oily skin and can soothe many types of dermatitis. For Skin: 1. For a light, refreshing perfume, add five drops of jasmine oil to a quarter cup of rose water. Store your perfume in a dark glass bottle with a tight-fitting lid to keep away from light. 2. Soothe sunburn with rose water. Cool rose water spritzed on skin feels great, reduces puffiness and gently disinfects the skin, preventing infection and irritation. 3. Add rose water to a hot bath to help relax as well as trap moisture in the skin, making skin smoother and firmer. For Hair: 1. Pour rose water over your head while showering/bathing as it can reduce inflammation of the scalp, increasing the blood supply to the scalp and promotes hair growth. 2. Rose water benefits the hair by acting as an excellent moisturizer. Mix some rose water in your shampoo and youll be left with conditioned and moisturized hair that smells great and is extremely soft to touch. For Health: 1. Add rose water to bath water to relieve fatigue, produce a relaxing effect, improve your mood and lessen stress and depression. 2. Rinse with rose water to soothe a sore throat. 3. Soak a cotton ball soaked to treat inflamed glands.

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4. A cotton swab soaked in rose water can be used for treating and relieving inflamed gums. Warm rose water can also be taken in your mouth for treating gums. Regular use of rose water helps in relieving and curing paining gums, stren 1.8.2. Benefits of Rose Water Rose is always associated with anything that is pure and beautiful. It is a symbol of love and beauty. For ages, rose has been used to enhance and convey beauty through its use as perfume and other beauty products. Rose water is a must for anyone who wants a natural and radiating skin. Inducing the water with rose seems to confer the water with all its magical properties. The soft and luscious red petals soaked in water can be the best answer to all your health care needs. Even if you discount its health properties, its fragrance is so rich that it can calm and soothe the tired minds. For ladies, young and old, a bottle of rose water is one of the most prized possessions. Time was when gifting a rose symbolized love for the other person. Perhaps the time is also not far, gauging by the popularity of rose water, when a bottle of it would convey the same, and more. A bottle of rose water would not only convey your love but also care and well-being. After all, if a bottle of wine can be gifted with pride then why not a bottle of rose water, which has a far more number of health benefits than wine without the added side effects. Read below for more on the health benefits of rose water. 1.8.3. Health Benefits of Rose Water Skin Rose water provides wide range of benefits to the skin. Regular use of rose water not only cleans and purifies the skin but it also protects the skin from bacterial and fungal infections. Rose water is also a very good skin toner. It also balances the oil content of

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the skin and also acts as a coolant for sensitive skin. Various skin ailments can be effectively treated with rose water. Rose water can also heal skin wounds and sunburns. Hair Rose water improves the blood circulation in the scalp. Regular use of rose water can also promote hair growth. Rose water is also a very good hair conditioner and revitalizes the hair. It can also help in reducing inflammations. It has also been found to be very effective in countering the dandruff caused due to fungal infections. It boosts the health of the hair and so reduces the hair fall and dryness of the scalp and the hair. It also makes the hair strong and flexible and so there is minimal broken hair or split ends. Eyes Rose water is very effective in soothing tired and fatigued eyes. It is especially good for those who have to work on computers for long hours. Applying rose water eye drops can bring in instant relief to the eyes. Teeth Teeth problems like paradontosis can be effectively treated with rose water. It can also provide relief in case of gum inflammation. When used regularly, rose water can provide relief against gum pain and also strengthens the teeth. In addition, rose water is very effective in eliminating bad odor from the mouth. Headaches Applying rose water on the head can relieve headaches. The best way is to apply cold compress of rose water for about 45 minutes. Stress

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Rose water has excellent relaxing properties. Rose water can also help in countering stress and depression by uplifting the mood. Bathing with a little bit of rose water added to the water can relieve fatigue from both the mind and the body. Inflammation Rose water can treat a host of inflammation. Applying a cotton ball soaked in rose water can effectively cure inflamed glands. Medicinal Action and Uses The old herbalists considered the Red Rose to be more binding and more astringent than any of the other species: 'It strengthens the heart, the stomach, the liver and the retentive faculty; is good against all kinds of fluxes, prevents vomiting, stops tickling coughs and is of service in consumption. ' Culpepper gives many uses for the Rose, both white and red and damask. * 'Of the Red Roses are usually made many compositions, all serving to sundry good uses, viz. electuary of roses, conserve both moist and dry, which is usually called sugar of roses, syrup of dry roses and honey of roses; the cordial powder called aromatic rosarum, the distilled water of roses, vinegar of roses, ointment and oil of roses and the rose leaves dried are of very great use and effect.' * 'The electuary,' he tells us, 'is purging and is good in hot fevers, jaundice and jointaches. The moist conserve is of much use both binding and cordial, the old conserve mixed with aromaticum rosarum is a very good preservative in the time of infection. The dry conserve called the sugar of roses is a very good cordial against fainting, swooning, weakness and trembling of the heart, strengthens a weak stomach, promotes digestion and is a very good preservative in the time of infection. The dry

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conserve called the sugar of roses is a very good cordial to strengthen the heart and spirit. The syrup of roses cooleth an over-heated liver and the blood in agues, comforteth the heart and resisteth putrefaction and infection. Honey of roses is used in gargles and lotions to wash sores, either in the mouth, throat or other parts, both to cleanse and heal them. Red rose-water is well known, it is cooling, cordial, refreshing, quickening the weak and faint spirits, used either in meats or broths to smell at the nose, or to smell the sweet vapours out of a perfume pot, or cast into a hot fire-shovel. It is of much use against the redness and inflammation of the eyes to bathe therewith and the temples of the head. The ointment of roses is much used against heat and inflammation of the head, to anoint the forehead and temples and to cool and heal red pimples. Oil of roses is used to cool hot inflammation or swellings and to bind and stay fluxes of humours to sores and is also put into ointments and plasters that are cooling and binding. The dried leaves of the red roses are used both outwardly and inwardly; they cool, bind and are cordial. Rose-leaves and mint, heated and applied outwardly to the stomach, stay castings, strengthen a weak stomach and applied as a fomentation to the region of the liver and heart, greatly cool and temper them, quiet the over-heated spirits and cause rest and sleep. The decoction of red roses made with white wine and used is very good for head-ache and pains in the eyes, ears, throat and gums.'

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Chapter # 02 Materials and Methods 2.1. Introduction The main purpose of this study was to identify the easiest method for extraction of rose water form fresh and dry rose petals so that the method may be easily repeated at home. This project makes one enable to make the rose water at home and may become economically sound. 2.2. The materials The two types of rose petals were used to extract the rose water i.e. fresh as well as dried rose petals at room temperature. The fresh rose flowers were plucked early in the morning and immediately taken to the laboratory. The petals used for fresh extraction were immediately brought under extraction while the petals used for dry extraction were dried for 7 days under room temperature. 2.3. The extraction methods The two extraction methods were used for the rose water extraction. 1. Steam distillation 2. Soxhlet extraction 2.3.1. Steam distillation Preparation of distillation assembly: The hand made steam distillation assembly was prepared by using pressure cooker and a condenser (Fig 2.1). This assembly was fitted in the plant Ecology laboratory to conduct the extraction. Extraction from fresh petals: The freshly plucked roses were brought to plant ecology laboratory immediately and petals were separated from flowers. These petals were washed thoroughly in distilled water to remove any dirt and other superficial impurities.

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After the cleaning the petals were surface dried in air in order to remove moisture than they were weighed to 300 g. The 300 g fresh petals along with distilled water in 1:3 ratio were transferred to pressure cooker and brought to heat. The temperature was maintained at 50 0C and distillation was carried out for about 1 hour. The collected distillate was used as rose water.

Cooker Condenser

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Heat source Stand

Collecting vessel

Fig. 2.1. Schematic of the distillation assembly

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2.3.2.Soxhlet Extraction: The second method for extraction of rose water was soxhlet extraction through distilled water. The method was applied to extract rose water from fresh and dry rose petals. Extraction from fresh rose petals: The fresh rose petals plucked early in the morning were brought to laboratory, washed carefully with distilled water and airs dried to remove the extra moisture were used. The 50g of fresh rose petals partially crushed were placed in thimble and extracted through double quantity of distilled water. Extraction from dried rose petals: The fresh rose petals plucked early in the morning were brought to laboratory, washed carefully with distilled water were dried at room temperature for 7 days. After drying the petals were crushed to powder and this powder was used for extraction. The 50g of dried rose petals powder was placed in thimble and extracted through double quantity of distilled water. Purification: The extract was purified by through steam distillation using the distillation assembly. The water was evaporated through steam and filtrate was collected by passing through condenser. 2.4.Data collection: The data for the amount of rose water obtained from dried and fresh petals and its quality was recorded. The quality of rose water was recorded by essence observation as good, poor and bed.

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Figure 1. The Soxhlet apparatus Figure 2. The steam distillation assembly

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Figure 3. Students carrying extraction through steam distillation assembly

Chapter 03 RESULTS, DISCUSSION AND CONCLUSION 3.1. Introduction: The purpose of this study was to identify the easiest and cheapest method of rose water extraction which can be easily replicated in the home. Also the study was conducted to analyze the correct material used for extraction. 3.2. Results: The results suggested that high amount of high quality rose water was prepared through steam distillation and this method was found relatively cost-effective and easy to replicate at home.

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The soxhlet extraction although produced good quality rose water in large quantities from rose petals but it needs more economic inputs and care than the steam distillation through pressure cooker. The fresh rose petals were found good source for the production of rose water as compared to the dried petals. 3.3. Discussion Production of rose water at homes can be a good source of income as well as its use in the homes may reduce the economic burden on the monthly budget. Keeping in the view these considerations the present study was designed to know the easiest and cheapest method for extraction along with the appropriate material required. The results suggest that the steam distillation through hand made distillation assembly can produce high amount (Fig 3.1) and high quality rose water with in a short time. The extraction through soxhlet apparatus was also good but since this apparatus can not be purchased and assembled at home therefore the extraction through soxhlet apparatus may require more financial inputs. The soxhlet extraction also requires the purification of material thus can be more time gaining process as well as more energy requiring.
Figure 3.1. Amount of rose water extracted using two extraction methods

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References Marshall R. Crosby, Ph.D. Director of Botanical Information Resources, Missouri Botanical Garden. Adjunct Professor of Biology, Washington University. "Rose" Microsoft Encarta Online Encyclopedia 2001 http://encarta.msn.com 1997-2001 Microsoft Corporation. All rights reserved. Roses: http://www.angelfire.com/realm/shades/plants/rose.htm Rosa Centifolia, Botanical.com http://www.angelfire.com/realm/shades/plants/rose.htm "Rose" Microsoft Encarta Online Encyclopedia 2001 http://encarta.msn.com 1997-2001 Microsoft Corporation. All rights reserved. Soniya Jaraika, Botanial.com

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