Garlic oil Property

Boiling point:

150-208 °C

Density 

1.083 g/mL at 25 °C

refractive index 

n20/D 1.575

Flash point:

47 °C

solubility 

Chloroform, Methanol (Slightly)

form 

Oil

color 

Clear Colourless

Odor

at 0.10 % in propylene glycol. garlic

Odor Type

garlic

InChI

InChI=1S/C6H10S3/c1-2-3-4-5(7)6(8)9/h2,7-9H,1,3-4H2

InChIKey

XGYVEKBQAPYNLL-UHFFFAOYSA-N

SMILES

C(/S)(\S)=C(/S)\CCC=C

EPA Substance Registry System

Garlic, ext. (8008-99-9)

Safety

Hazard Codes 

Xn

Risk Statements 

10-22

Safety Statements 

16-36

RIDADR 

UN 1993 3/PG 3

RTECS 

LX3154800

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H301Toxic if swalloed

H315Causes skin irritation

H317May cause an allergic skin reaction

H319Causes serious eye irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P270Do not eat, drink or smoke when using this product.

P272Contaminated work clothing should not be allowed out of the workplace.

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

P301+P310IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician.

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

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P321Specific treatment (see … on this label).

P330Rinse mouth.

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

P333+P313IF SKIN irritation or rash occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

P363Wash contaminated clothing before reuse.

P405Store locked up.

P501Dispose of contents/container to..…

Garlic oil Chemical Properties,Usage,Production

Chemical Properties

Garlic oil is obtained by steam distillation of crushed bulbs of the common garlic, Allium sativum L.; it is produced mainly in China, Mexico, India, Egypt, and, on a smaller scale, also in Europe (France,Hungary) and is a clear, reddish-orange liquid, with a strong, pungent, characteristic garlic odor.

Chemical Properties

Garlic is an herbaceous, perennial plant of Mediterranean origin Its stalk can reach lengths of 1 m (39 in.) The plant exhibits fat, keeled leaves and is terminated by an umbellated fower cluster The bulb-like root contains several bulbils (cloves) enclosed in a common membrane The bulbs are the part used Garlic has a pungent, acrid, aromatic, garlic-like odor In addition to the natural form, garlic is marketed as minced dehydrated garlic; garlic powder, which is ground dehydrated cloves; garlic salt, which is garlic powder mixed with table salt, and, if necessary, some edible starch to prevent caking; and oil of garlic, which is steam- distilled from crushed garlic bulbs.

Occurrence

Garlic is a perennial bulb found throughout the world

Uses

garlic oil is considered a healing oil with bacteriostatic and bactericidal action. It is incorporated into skin care formulations for skin healing and to aid in clearing problems such as eczema and acne.

Definition

Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Allium sativum, Liliaceae.

Essential oil composition

Although found in only small quantities, fresh garlic is a known source of several vitamins, minerals and trace elements Garlic is known to contain the highest sulfur content of any member of the allium genus The bulbs contain a colorless and odorless sulfur-containing amino acid called alliin (S-allyl-L-cysteine sulfoxide) Major chemical constituents of whole garlic include alliin (allylsulfnyl alanine), which is rapidly converted enzymatically when garlic is crushed to allicin (responsible for the characteristic odor of the essential oil and for the odor liberated from the crushed garlic clove), volatile and fatty acids, mucilage and albumin.

Taste threshold values

Taste characteristics at 0.15 ppm: sweet, garlic, cooked brown and sauteed garlic.

General Description

Garlic (Allium sativum) is an herbal drug with references to medicinal properties that date back thousands of years. Of all the herbal remedies available to consumers, garlic is probably the most extensively researched.
Garlic contains a key component, alliin or S-methyl-lcysteine sulfoxide. Additionally, methiin (methylcysteine sulfoxide), cycloalliin, several γ-L-glutamyl-S-alkyl-Lcysteines, and alkyl alkanethiosulfinates are present. The tissues also contain enzymes (alliinase, peroxidase, myrosinase), as well as additional sulfur-containing compounds, ajoene, and other minor components.
Garlic itself has the highest sulfur content of all of the Allium species. When the garlic clove is crushed, the enzyme alliinase is released, and alliin is converted to allicin. Allicin gives garlic its characteristic odor and is believed to be the pharmacologically active ingredient from the herb. Alliinase will not survive the acidic environment of the stomach, so enteric-coated tablets are used. Garlic is most often studied for its lipid-lowering and antithrombotic effects. A cholesterol-lowering effect is well documented in both animals and humans. Garlic lowers serum cholesterol, triglycerides, and low-density lipoprotein (LDL) while increasing high-density lipoprotein (HDL).

Anticancer Research

For many centuries, garlic has been used to treat a range of illnesses (Gupta et al.2004). Garlic oil contains a sulphur-holding substance known as ajoene oil or allicin.This oil has been found to control cancer cell production. The anticancer activityof garlic is thus due to its high levels of organic sulphides and polysulphides. Themechanism behind the antitumour activity triggered by stimulating the lymphocytesand macrophages is that they kill cancerous cells and interfere with tumour cells’metabolism. The administration method involves taking 5–6 cloves of crushed garlic,around 5 g/day (Kapoor 2000). The crushed cloves should sit for at least 15 minto release the allinase enzyme before consumption (Shareef et al. 2016).