OREGANO ESSENTIAL OIL
Oregano is a perennial herbaceous aromatic plant, typical of Europe and today cultivated all over the world. It reaches a height of thirty centimeters, the stem is erect and climbing, the leaves are small and oval and the flowers, collected in panicles, are pink or purple. Its name derives from two Greek words oros (mountain) and gànos (splendor) and is probably referred to the beauty with which the flowers covered the slopes of the hills where the plant grew.
Since ancient times it has enjoyed a reputation as a powerful antiseptic and antiviral, already used in China in past centuries. It was a traditional remedy for respiratory problems, fevers and various ailments. Today it is known above all for its use in the kitchen.
According to tradition, oregano was appreciated by some animals to cure certain ailments. Deer ate oregano after being hit by arrows or pricked with thorns to take advantage of the herb's antiseptic properties. The stork ate oregano to exploit its digestive qualities. It also seems that in ancient times the very intense smell of oregano was used to keep snakes away.
The essential oil of Oregano is extracted with the method of steam distillation of the flowering tops harvested in summer
ORIGINAL PLANT origanum spp
PART OF THE PLANT USED FLOWERING SUMMIT
MOLECULAR WEIGHT 0
CAS 90131-59-2; 8007-11-2
EINECS 290-371-7
FEMA 2828
TARIFF NUMBER 3301.29.41.00
SPECIFICATIONS
APPEARANCE AT 20 ° C CLEAR MOBILE LIQUID
COLOR FROM YELLOW TO BROWN
STRONG, VEGETABLE, AROMATIC ODOR
CHARACTERISTIC, SPICY, SAPID TASTE
OPTICAL ROTATION (°) -3 / 3
DENSITY AT 20 ° C (g / ml)) 0.935 - 0.960
REFRATIVE INDEX nd20 1,5000 - 1,5150
FLASH POINT (° C) 67
SOLUBILITY 1: 3 IN ETHANOL 70º
CONTENT IN PHENOLS (% GC): 60-75
ACID VALUE (mg KOH / g) -
STABILITY AND STORAGE
KEEP IN A TIGHTLY CLOSED CONTAINER IN A COOL AND DRY PLACE, AWAY FROM LIGHT. IF STORED FOR MORE THAN 24 MONTHS, QUALITY MUST BE CHECKED BEFORE USE.
olfactory note: fresh, herbaceous, spicy;
taste note: aromatic, spicy;
Main constituent:
carvacrol: 21-53%
thymol: 8-28%
γ-terpinene: 9-26%
p-cymene: 6-20%
© 2013 MARCO BELLATI - Via Umberto Saba 14/B
30010 BOJON di Campolongo Maggiore (VE) - ITALY
