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Cumin oil

Cumin oil structure

Cumin oil 

structure
  • CAS No:

    8014-13-9

  • Chemical Name:

    Cumin oil

  • Synonyms:

    Cumin oil;Oils,cumin;Oils,essential,cumin;Essential oils,cumin;Oils,Cuminum cyminum;Cuminum cyminum seed oil;Cuminum cyminum fruit oil;Oils,cumin fruit;Oils,cumin seed;Cumin seed oil;Cumin fruit oil;Oils,essential,cuminum

  • Categories:

    Cosmetic Ingredient  >  Perfuming

Description

Cumin oil is produced from the ripe fruits (seeds) of Cuminum cyminum L. (Apiaceae). It is a clear brown liquid with a powerful diffusive green-spicy, slightly fatty odor and a spicy herbaceous green-fatty, slightly pungent flavor.
d
20
20
0.900–0.940; n
20
D
1.490–1.5150; α
20
D
+1 ° to +9 °; solubility 1 vol inmax. 8 vol 80% ethanol; carbonyl value corresponding to a calculated content of 45–58% of cuminaldehyde.
Cumin oil is produced mainly in

Cumin oil Basic Attributes

568.9

568.428040

283-881-6

DTXSID1093703

Light-yellow to brown liquid|Volatile oil|YELLOW-AMBER LIQUID

Characteristics

0.908-0.958 g/cm3 @ Temp: 20 °C

53℃

n20/D1.505

Soluble in fixed oils, mineral oil; very soluble in glycerin, propylene glycol|1 vol in 8 vol of 80% ethanol at 20 °C|ALMOST INSOL IN WATER; VERY SOL IN CHLOROFORM, ETHER; SOL IN 10 VOL 80% ALC; MORE SOL IN STRONGER ALCOHOL

KEEP WELL CLOSED, COOL & PROTECTED FROM LIGHT.

Oral-rat LD50: 2500 mg/kg

Flammable; spicy and irritating smoke is released from the fire

Strong, somewhat fatty and green odor|Strong, somewhat disagreeable odor

SPICY, FAINTLY PUNGENT FLAVOR

Aldehyde content: 45-85% (calculated as cuminaldehyde)

Safety Information

UN 1993C 3 / PGIII

2

10-36/37/38-43-51/53-65

24/25-36/37/39-61-62

GS1305000

Xn,N

Storeroom low temperature, ventilated, dry; fireproof; stored separately from oxidants

Tends to darken on aging. QUite sensitive to daylight, air, moisture and metals, as well as alkali.

P261-P280-P301 + P310-P305 + P351 + P338-P331

H226-H304-H315-H317-H319-H335

Essential oils, oleoresins (solvent-free), and natural extractives (including distillates) that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act. Cumin is included on this list.

|Danger|H226 (55.56%): Flammable liquid and vapor [Warning Flammable liquids]|P210, P233, P240, P241, P242, P243, P261, P264, P271, P272, P273, P280, P301+P310, P302+P352, P303+P361+P353, P304+P340, P305+P351+P338, P312, P321, P331, P332+P313, P333+P313, P337+P313, P362, P363, P370+P378, P391, P403+P233, P403+P235, P405, and P501|Aggregated GHS information provided by 217 companies from 10 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.

Toxicity

moderately toxic

LD50 Rat oral 2500 mg/kg|LD50 Rabbit dermal 3560 mg/kg

Drug Information

/EXPTL THER/ The inhibitory activity of Cuminum cyminum seed-isolated component was evaluated against lens aldose reductase and alpha-glucosidase isolated from Sprague-Dawley male rats and compared to that of 11 commercially available components derived from C. cyminum seed oil, as well as quercitrin as an aldose reductase inhibitor and acarbose as an alpha-glucosidase inhibitor. The biologically active constituent of C. cyminum seed oil was characterized as cuminaldehyde by various spectral analyses. The IC(50) value of cuminaldehyde is 0.00085 mg/mL against aldose reductase and 0.5 mg/mL against alpha-glucosidase, respectively. Cuminaldehyde was about 1.8 and 1.6 times less in inhibitory activity than acarbose and quercitin, respectively. Nonetheless, cuminaldehyde may be useful as a lead compound and a new agent for antidiabetic therapeutics.

Cumin oil Use and Manufacturing

Methods of Manufacturing

It is obtained from cumin (also known as "Cumimun cyminum"), a mature fruit of the Umbelliferae family, which is dried and broken and then steam distilled. The yield is 2.4%~3.6%. Mainly produced in the Middle and Near East, China, Morocco and Malta.

Uses

Spices. Mostly used for seasoning in meat processing, but also in pickled products, jams, cheese, soups, cakes, bread, etc. The main ingredient of India~"s famous curry powder. The spice of the famous roast lamb in Xinjiang, my country.

Consumption (annual): 1500.00 lb; from the PAFA database, originating from the NAS survey of 1987 and assumes only 60% of poundage was reported. Individual: 0.001271 mg/kg/day.|Use in fragrances in the USA amounts to less than 2,000 lbs/yr.|Concentration in final product (%). [Table#3703]

GRADES: TECHNICAL; FCC /FOOD CHEMICALS CODEX/.

Oils, cumin: ACTIVE|Its odor is extremely powerful, diffusive, green-spicy, slightly fatty, but at the same time not sharp or pungent, almost soft and mellow. The softness is one of the characteristics of cumin oil and is difficult to reproduce artificially with cumin aldehyde.|THE POUNDS OF ESSENTIAL OIL NEEDED TO REPLACE 100 LB OF DRY COMMERCIAL QUALITY SPICE OR HERB OF CUMIN SEED IS 3.0 LB.|In public use before the 1900s.|Essential oil equivalent in cumin seed: 3.0 kg|For more General Manufacturing Information (Complete) data for CUMIN OIL (6 total), please visit the HSDB record page.

Computed Properties

Molecular Weight:568.9
Hydrogen Bond Acceptor Count:2
Rotatable Bond Count:5
Exact Mass:568.42803102
Monoisotopic Mass:568.42803102
Topological Polar Surface Area:34.1
Heavy Atom Count:42
Complexity:592
Defined Atom Stereocenter Count:2
Covalently-Bonded Unit Count:4
Compound Is Canonicalized:Yes

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