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W299200

Sigma-Aldrich

Rosemary oil

FG

Synonym(s):

Rosmarinus officinalis

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About This Item

CAS Number:
8000-25-7
FEMA Number:
2992
MDL number:
MFCD00148234
UNSPSC Code:
12164502
NACRES:
NA.21

biological source

Rosemarinus officinalis L.

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 182.20

optical activity

[α]20/D +1.2°, neat

refractive index

n20/D 1.467

bp

176 °C

density

0.908 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

herbaceous; balsamic

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Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

120.2 °F - closed cup

Flash Point(C)

49 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
STBK4601
STBK3094
STBJ0451
STBH9860
STBH5442

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Yang Jiang et al.
Environmental toxicology and pharmacology, 32(1), 63-68 (2011-07-27)
The composition of the essential oil of Rosemary was analyzed by gas chromatography-mass spectrometry (GC-MS). 22 components, which constitute 97.41% of the oil, were identified. The major constituents were 1,8-Cineole (26.54%) and α-Pinene (20.14%). Minimum inhibitory concentrations (MICs), minimal bactericidal
Daniel T Organisciak et al.
Molecular vision, 19, 1433-1445 (2013-07-05)
Zinc oxide effectively reduces visual cell loss in rats exposed to intense visible light and is known to slow the rate of disease progression in advanced stages of age-related macular degeneration. Our goal was to determine the efficacy of zinc
A R Hoyle Parks et al.
Journal of animal science, 90(6), 2054-2060 (2012-06-01)
Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural antioxidant, to ground beef has been shown to increase shelf life and is commonly
Kanithaporn Puangsombat et al.
Journal of food science, 76(8), T174-T180 (2011-09-15)
Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence
P Sagorchev et al.
Phytomedicine : international journal of phytotherapy and phytopharmacology, 17(8-9), 693-697 (2009-12-26)
Rosemary oil is used frequently in phytotherapy. The objective of the present study was to investigate the extent to which rosemary oil shows other effects on the smooth muscles than the familiar spasmolytic effects. The effects of rosemary oil on
View All Related Papers

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