Basil oil

Химические свойства

Basil oil, linalool-type (European type; Mediterranean type) is produced mainly in the Mediterranean area (France, Egypt). It is light yellow to amber-colored oil with typical fresh, spicy odor. d²⁰₂₀ 0.895–0.920; n²⁰_D 1.4750–1.4950; α²⁰_D ?2°to ?14°; content by GC: linalool 45–62%; methyl chavicol trace to 30%; eugenol 2–15%. It is used for food flavoring and in perfumery. For additional constituents of these two basil oil types.

Физические свойства

Depending on the growing site and production conditions, the essential oil obtained by distillation may exhibit completely different organoleptic and physical–chemical characteristics. Well-known types include (1) the Réunion type produced in the Comoros Islands, (2) the Mediterranean type or true sweet basil, (3) the Bulgarian or methylcinnamate types, and (4) the phenolic type from Java. The Réunion and Mediterranean type are discussed under Derivatives. The phenolic type of basil (Ocimum gratissimum) is readily distinguished from true sweet basil by the presence of approximately 60% eugenol and some thymol in the essential oil.

Вхождение

Found in the leaves of Ocimum basilicum L.

Использование

The properties of basil oil (Ocimum basilicum) are noted to include stimulating, tonic, purifying, and anti-microbial. Basil oil’s constituents include methyl chavicol, eucalyptol, linalool, and estragol. It is often used as a carrier oil and for fragrance, and may have some application in acne preparations.

Подготовка

By steam distillation of the flowering tops of the plant Ocimum basilicum L.

Cостав эфирных масел

Food Chemicals Codex . European sweet basil oil may contain about 55 % methyl chavicol and 35 % of alcohols calculated as linalool, along with other components

Профиль безопасности

Moderately toxic by ingestion. A sktn and eye irritant. When heated to decomposition it emits acrid smoke and irritating fumes.