Pimenta Oil Property

Boiling point:

250-258 °C(lit.)

Density 

1.044 g/mL at 25 °C(lit.)

FEMA 

2018 | ALLSPICE OIL (PIMENTA OFFICINALIS LINDL.)

refractive index 

n20/D 1.5335(lit.)

Flash point:

229 °F

Odor

at 10.00 % in dipropylene glycol. sweet spicy clove phenolic woody nutmeg powdery

Odor Type

spicy

CAS DataBase Reference

8006-77-7

EPA Substance Registry System

Oils, pimenta (8006-77-7)

Safety

Hazard Codes 

Xi

Risk Statements 

38

Safety Statements 

36

WGK Germany 

2

RTECS 

LY4055000

F 

8

Toxicity

The acute oral LD₅₀ value in rats was reported as > 5 g/kg (Moreno, 1973). The acute dermal LD₅₀ value in rabbits was reported as 2.5 g/kg (Moreno, 1973).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

Pimenta Oil Chemical Properties,Usage,Production

Chemical Properties

Pimento oils (allspice oil) are derived from pimento fruits and leaves. Pimento berry oil is obtained by steam distillation of the dried, fully grown, unripe, berrylike fruits of the pimento shrub, Pimenta dioica (L.) Merr. (Myrtaceae), growing in the islands of the West Indies and Central America. The main producer of the oils is Jamaica. Pimento berry oil is a pale yellow to brown liquid with a spicy odor, reminiscent of eugenol.
d²⁰₂₀ 1.027–1.048; n²⁰_D 1.5250–1.5400; α²⁰_D ?5 ° to 0 °; solubility: 1 vol in 2 vol of 70% ethanol at 20 °C; phenol content: min. 65%.
Themajor components of pimento oils are eugenol (up to 75%), 1,8-cineole, and caryophyllene. Distillation of the leaves gives an oil that has an even higher content of eugenol (80–90%). Annual production of leaf oil exceeds that of the berry oil.
Pimento oils, similar to the spice, are used mainly in the food industry, as well as in perfume compositions for creating spicy, clove-like notes.

Chemical Properties

Obtained by steam distillation of the berry. It has a warm, spicy odor and a hot, burning, peppery taste. Allspice oil is affected by light.

Physical properties

The oil is a colorless, yellow or reddish-yellow liquid, which becomes darker with age.

Occurrence

Found in a variety or strain of the parent plant, Pelargonium graveolens, Ait. (Fam. Geraniaceae).

Preparation

By steam distillation of the fresh plants, harvested at the period of initial bloom.

Definition

Extractives and their physically modified derivatives. Pimenta dioica, Myrtaceae.

Manufacturing Process

Pimenta Oil is obtained from the semi-ripe fruit of the evergreen shrub Pimenta officinalis of the Myrtaceae family, which is dried, crushed and then steam distilled, with a yield of 3.3% to 4.3%.

Essential oil composition

Main constituents of the oil include eugenol, l-α-phellandrene, caryophyllene, methyl eugenol and cineol.

General Description

The dried product of the immature berries of the evergreen tree of Myrtaceae (Pimentadioica, formerly known as P. Offinalis). Almost round, about 6.5mm in diameter, about the size of a pea, reddish-brown. It has a mild aroma of a mixture of Ceylon cinnamon, nutmeg, and cloves, but the clove is more prominent. Native to the West Indies and Latin America, with the best quality from Jamaica.

Safety Profile

Moderately toxic by ingestion and skin contact. A severe skin and eye irritant. Mutation data reported. A weak sensitizer that may cause dermatitis on local contact. Eugenol is moderately toxic. Combustible. See also EUGENOL.