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Oils, basil

pharmaceutical raw materials
Oils, basil structure

Oils, basil 

structure

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

Oils, basil Basic Attributes

0.00000

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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