Herbal Food and Beverage

By:
Kresensia Amanda 17.I1.0001
Agnes Putri 17.I1.0077
Yessivica Dinda 17.I1.0078
Gema Mutiara 17.I1.0089
Definition of Jasmine
• Place of origin of jasmine is India
• Some species of jasmine which from India are J.
multiflorum, J. sambac, J. officinale, J. parkeri, and J.
revolutum
• Another place: Indonesia (J. multiflorum), China (J.
officinale), Thailand (J. rex)
• In the 16th century: the first time jasmine was
cultivated
• In 1625: J. officinale planted in Italy  as perfume
• In 1655: J. sambac are cultivated in England
• In 1812: England added variety of jasmine plant (J.
revolutum from India)
• In 1919: J. parkeri was found in India, cultivated in
England
•The flower can bloom throughout the
year
•Cutting for breeding the plant
•Grow better at porous soil and sandy
•Grow in hot climate and has good
drainage
Taxonomy of Jasmine Plant
• Kingdom : Plantae
• Division : Spermatophyte
• Subdivision : Angiosperm
• Class : Dicotyledonae
• Ordo : Oleales
• Family : Oleaceae
• Genus : Jasminum
• Species : Jasminum sambac (L.)
• The plant can grow more than 1 year
• It has 3 meters long or more and will spread
• It has branched tap root
• It has woody stem, branch off a lot
• The color of leaves: shiny green
• The flower has trumpet shaped
• Three kinds of jasmine: white jasmine, bright yellow jasmine,
light pink jasmine
• White jasmine

Jasminum multiflorum Jasminum sambac Jasminum rex

Credit: Google Picture

• Bright yellow jasmine

Jasminum revolutum Jasminum mesnyi

Credit: Google Picture

• Light pink jasmine (a cross of J. beesianum and J. offinale will have a
light pink jasmine)

Jasminum beesianum Jasminum officinale

Credit: Google Picture
• Some jasmines have good fragrant, but others are not
• Good fragrant: Jasminum sambac ver. Grand Duke of
Tuscany and Jasminum trifoliatum
Processing of
Jasmine
When is the best time to harvesting jasmine?

• The best time in harvesting jasmine is done in the morning or evening

when the sun is not too hot and the temperature is not too hot. This
is done to prevent volatile compounds and other chemical
components that are sensitive to heat and the light is not damaged by
sun exposure.

• Jasmine flowers that have been harvested are then stored in a cold
place at a temperature of 0 – 5 0C, this is done to prevent the flowers
from blossoming quickly and wither
Jasmine flower for external uses are..
• For irritated eyes: The flowers are boiled then the filter water is used to wash
the irritated eyes.
• Stop excessive production of breast milk: jasmine flowers are crushed and
then placed around the breast, replace them several times a day if needed.
• If you get an bugs bite: enough jasmine flowers are washed and mashed and
then placed on the part of the wound that has been cleaned before.
• For fever: in processing it requires a combination of jasmine leaves and jasmine
flowers. The steps are 10 pieces of jasmine leaves, 10 jasmine flowers are spread
by hand then soaked with enough water. Soaking water is used to compress the
forehead.
• For zits or acne: 20 jasmine flowers and 2 acid segments are needed
(Tamarindus indica L) 0, 3 grams of sulfur, washed and then mashed, after that 2
tablespoons of lime juice are added, then squeezed. Squeeze the face with acne
twice a day as much as needed.
Besides all of that..
• Jasmine flowers can also
be processed into
essential oils
• Jasmine flowers that can
produce good quality oil are
picked in the morning between
6:00 - 10:00 or the best picked
before sunrise . Flowers that
are harvested or picked are
flowers in the state of buds
before blooming.
J. auriculatum J.grandiflorum J.ambac J.officinale
• Before entering into the next processing, it is better to
eliminate jasmine flowers before the excessive water
content that exists because of the habit of farmers in
refreshing the mixture with water after harvesting. The
moisture content is removed using a centrifugation device.
Enfluation extraction
• Enfluation extraction is a method of extraction by depositing
oil from jasmine flowers by placing fresh jasmine flowers on
top of the chassis or a box with a glass surface that is
smeared with fat of a certain thickness which is then closed
for 24 hours .
Steps :
1. Fresh jasmine flowers which
are sorted by removing the
stalks and then removing the
water content by using a
centrifuge
2. Chasis is prepared by
applying fat on the surface
of the glass with a thickness
of approximately 3 mm then
the fat is given a scratch to
increase the surface area
Chasis
3. Jasmine flowers are sprinkled on the entire surface of the fat until
the surface of the fat is completely covered with jasmine flowers,
then the chassis is closed and allowed to stand for 24 hours
4. Wilted jasmine flowers are then carefully separated from the
surface of the fat so that not much fat is wasted
5. Then the fat is sprinkled with jasmine flowers again, and let stand
for 24 hours again then do step number 4 to 7 - 9 times
6. The fat from the last recovery is removed from the chassis and
dissolved with 95% alcohol at a temperature of 50 - 60 0C
7. Fat that has dissolved in alcohol, is
deposited in cold temperatures (-5
0C). After the fat settles, filtering is
done to separate the fat with
alcohol
8. The filtered fat is washed repeatedly
until it doesn't smell jasmine
anymore and until the solution is
free from the sediment
9. The solution is then evaporated
with a vacuum evaporator with a
temperature of 45 0C to produce a The fat that will be
brownish absolute which is then vacuumed until it is
stored in a brown glass bottle formed is absolute
Chemical Compound of
Jasmine
 Jasmine has a wide range of chemical content
This chemical content makes the jasmine had unique aroma and
fragrance.

The chemical content:

Phytol The most highest:
Isophytal Benzyl acetate 15,78%
Formic acid
Phytylacetat Acetic linalil 10,23%
Acetic acid
Hexenil benzoate Cis-jasmone 10,04%
Benzoic acid
Methyl palmitate Z-jasmone 8,32%
Linalool
Linolenic acid methyl Linalool 6,10%
Salicylic acid
Linalool benzyl ester Geranil linaloal
Linalool methyl ester Cis-Jasmone
Benzyl alcohol Z-Jasmone However, the only compounds that make unique smell of
Methyl antranilat Livalyacetaat Jasmine are
Sesquiterpene Linalil acetate Cis-jasmone, Z-jasmone, and methyl jasmonate
Sesquiterpenealcohol Benzyl acetate
Jasmone and methyl jasmonate are formed from
polyunsaturated fatty acid and it is helped by the presence of
oxygen.

Hormone
Prostaglandins

(Phybus et al., 1999).

 The flower petals of jasmine usually are added on tea because it has
relaxing effect and can cure some diseases

Some strong aroma are from indol, linalcohol, benzilic acetate, benzilic
alcohol, and jasmone.

Linalool, geraniol, cis-

Benzyl acetate, indol, livalyacetate jasmone, and eugenol

Linalool from jasmine

Credit: Google Picture

Fresh jasmine that picked in the morning where the sun is still not
shining brightly and the flowers are already bloom 90-100% are good
quality of jasmine

The essential oil does not evaporate

yet and still fresh When the water are evaporated:

Credit: Google Picture

The Benefits of
Jasmine
Credit: Google Picture
 There’s chemical
compounds such as
saponin, alkaloid,
glycoside, terpenoid and
flavonoid which are all
beneficial as antioxidant
(Jayalandri et al, 2016)
•Influenza
•Asthma
•Diarrhea
•Fever
 Headache
swelling
maintaining body
weight
nurturing the
digestive system.
 it can also be used to
maintain body immune
due to the presence of
antioxidant activities that
can help maximized the
performance of body
immune.
• as aroma therapy
for relaxation
• reducing muscle
tension,
• providing calming
effects and can
also
• treat shortness of
breath
• eye soak to deal with
red and itchy eyes
• help accelerate
healing of external
wounds
• excess production of
breast milk in nursing
mothers