Oils, basil
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Oils, basil
structure -
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CAS No:
8015-73-4
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Chemical Name:
Oils, basil
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Synonyms:
Oils,basil;Basil oil;Oil of Basil;Ocimum basilicum oil
- Categories:
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CAS No:
Description
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.
d
20
20
0.895–0.920; n
20
D
1.4750–1.4950; α
20
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. Basil is an annual h
Characteristics
0.00000
0.00000
0.957g/mLat 25°C(lit.)
215°C(lit.)
190°F
n20/D 1.516(lit.)
LD50 orl-rat: 1400 mg/kg FCTXAV 11,855,73
Safety Information
3
22-36/37/38-52/53
26-36-61
CR3325000
Xn,N
P261-P305 + P351 + P338
H302-H315-H319-H335
Oils, basil Use and Manufacturing
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.
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