All Photos(1)

Key Documents

COO/COA

View All Documentation

W281799

Onion oleoresin

Name: Onion oleoresin
Brand: ALDRICH

FG

Sign Into View Organizational & Contract Pricing

All Photos(1)

About This Item

CAS Number:

8002-72-0

MDL number:

MFCD00241292

UNSPSC Code:

12164502

This product is discontinued. Contact Technical Servicefor assistance.

grade

FG
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 182.20

refractive index

n20/D 1.460

density

1.450 g/cm³ at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

onion

Looking for similar products? Visit Product Comparison Guide

pictograms

GHS02,GHS07

signalword

Warning

hcodes

H226,H302,H315,H319,H335

pcodes

P261 - P305 + P351 + P338

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

105.0 °F - closed cup

flash_point_c

40.56 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number

MKBC4068V

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Antioxidant effect of onion oil (Allium cepa. Linn) on the damages induced by nicotine in rats as compared to alpha-tocopherol.

A Helen et al.

Toxicology letters, 116(1-2), 61-68 (2000-07-25)

The beneficial effects of onion oil as an antioxidant has been assessed in nicotine administered rats by studying whether the peroxidative damage caused by nicotine can be effectively combated with the onion oil and the effects compared to vitamin E

Effects of garlic and onion oils on glutathione peroxidase activity, the ratio of reduced/oxidized glutathione and ornithine decarboxylase induction in isolated mouse epidermal cells treated with tumor promoters.

J P Perchellet et al.

Cancer biochemistry biophysics, 8(4), 299-312 (1986-10-01)

Garlic oil, onion oil and one of its constituents, dipropenyl sulfide, all increase, to diverse degrees, glutathione (GSH) peroxidase (GSH:H2O2 oxidoreductase, EC 1.11.1.9) activity in isolated epidermal cells incubated in the presence or absence of the potent tumor promoter 12-0-tetradecanoylphorbol-13-acetate

Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.

Jay W Kim et al.

Journal of food protection, 67(3), 499-504 (2004-03-24)

The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisulfide, diallyl tetrasulfide, and dimethyl trisulfide for

New inhibitor of platelet aggregation in onion oil.

S Kawakishi et al.

Lancet (London, England), 2(8606), 330-330 (1988-08-06)

Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato puree.

A Nincevic Grassino et al.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 18(3), 219-228 (2012-06-16)

In this research compositional changes of tinplate-canned tomato purées, with or without the addition of essential onion oil were investigated. The study was focused on the analyses of carbohydrates and carboxylic acids in two groups of canned samples (with or

View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service