Chemical Properties
Bay oil/Bay rum oil is obtained by steam distillation of the leaves of Pimenta
racemosa (Mill.) J.W. Moore (Myrtaceae). It is a dark brown liquid with a strong,
spicy, clove-like odor.
d202020D 1.505–1.517; phenols content: min. 52%.
Evergreen bay trees or bay-rum trees, which are up to 12m high, grow wild
and are also cultivated in northern South America and in the West Indies. The
main cultivation area is the island of Dominica where with ～20 t/yr, 85% of the
worldwide demand are produced.
Themajor components of the oil aremyrcene (20–30%), eugenol (42–56%), and
chavicol (8–13%).The phenol content is determined largely by the last
two compounds.
Bay oil has antiseptic properties because of its high phenol content and is, therefore,
a classical ingredient for perfuming after-shave lotions.
Chemical Properties
The volatile oil is distilled from the leaves of Pimenta acris Kostel. It has a pleasant aromatic odor and a pungent spicy
taste
Physical properties
It occurs as a yellow to brownish-yellow liquid and is soluble in alcohol and glacial acetic acid.
Solutions in alcohol are acid to litmus.
Occurrence
Found in the leaves of Laurus nobilis L(Fam. Lauraceae).
Preparation
By steam distillation of the leaves of Laurus nobilis(Gildemeister & Hoffman, 1959).
Essential oil composition
The main constituent of laurel leaf oil is cineole
Pharmacology
Pharmacological effects on circulation, such as the action on excised toad heart,
rabbit heart, respiration and blood pressure, and on blood vessels of the hind legs of the toad
were studied for various essential oils, including leaf oil from Laurus nobilis. The oils generally
depressed the heart rate and decreased blood pressure (Haginiwa, Harada, Nakajima & Sakai, 1962).
