Sweet Basil Oil

Storage/ Shelf life:    The essential oil has shelf life of 1 year when kept in cool preferably at about 20-25c dry place and protected from light in their original packaging. Keep containers tightly sealed. Each container that has been opened should be used rapidly or repacked in sterile packaging and conditions.

Caution for use:    This essential oil may cause skin irritation. This oil must be added at the end of cold preparations and at 35-40cfor emulsions while cooling. The activities of essential oil are best maintained when not heated.

Application:    Sweet basil oil is widely used in food industries and used as flavoring agent for mouth wash solution. This essential is also applied in cosmetic industries and perfumery.

Uses:    0.5-5.0%

Chemical constituents:    Methyl chavicol, linalool

Stability:    Not stable to excess heat, acidic and basic pH. Reactive with reducing and oxidizing agent.

Solubility:    Very soluble in ethanol

Refractive index (20 c):    1.5091-1.5219

Specific gravity (20/20 c):    0.9350-0.9730

Odour:    Sweetish aromatic with characteristic spicy fresh-hay odour with spicy cool anise like taste

Colour/ Appearance:    colourless or pale yellow to green-yellow and clear liquid

Production:    This essential oil is obtained by steam distillation of the leaves and flowering top of the shrub of Ocimum basilicumLinn.

Ethnomedical Uses:    Promoting digestion, flavouring agent for food, anthelmentic, promoting sweat, mucolytic, antipyretic, carminative,diuretic, mild laxative and wound healing

Origin/ Distribution:    Sweet basil is widely cultivated in Thailand and used as spice in Thai cuisine for long time ago.

Common Name:    Sweet basil, Common basi

Scientific Name :    Ocimum basilicum Linn.

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