Holy Basil Oil

Storage/ Shelf life:    The essential oil has shelf life of 1 year when kept in cool preferably at about 20-25'c 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 35-40'c for emulsions while cooling. The activities of essential oil are best maintained when not heated. 

Application:   This oil is applied in food industries and cosmetic industries.

Uses:    0.5-5.0%

Chemical constituents:    Methyl charvicol, borneol, salinene, methyleugenol, eugenol, caryophyllene

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):    1.5093-1.5243

Specific gravity (20/20 c):    0.9658-0.9858

Odour:   Characteristic holy basil odour

Colour/ Appearance :    Pale yellow to yellow and clear liquid

Production:    This essential oil is obtained by steam distillation from the flowering herb of Ocimum sanctumLinn.

Ethnomedical Uses:    Antibacterial, antifungal,anti-inflamatory, carminative, promoting sweat, antipyretic, mucolytic,flavouring agent for food

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

Common Name:    Holy basil, sacred basil

We're a wholesaler of Essential Oil ,Fragrance, Extract, Flavor for Food, Pharmaceutical & Cosmetic.

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