Chemical Property of Basil oil
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Chemical Property:
- Refractive Index:n20/D 1.516(lit.)
- Boiling Point:215 °C(lit.)
- Flash Point:190 °F
- PSA：0.00000
- Density:0.9
- LogP:0.00000
- Purity/Quality:
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99%min *data from raw suppliers
Basil oil, methyl chavicol type natural, FG *data from reagent suppliers
Safty Information:
- Pictogram(s):
- Hazard Codes:Xn,N
- Statements:
22-36/37/38-52/53
- Safety Statements:
26-36-61
- MSDS Files:
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Useful:
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Physical properties
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. It is a pale-yellow to yellow liquid with a floral, spicy odor. It is soluble in most fixed oils and
with turbidity, in mineral oils: 1 mL is soluble in 20 mL of propylene glycol with slight haziness, but it is insoluble in glycerin and
mineral oil (FCC, 1996).
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Uses
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.
