Carrot seed oil
The essential carrot seed oil is obtained by steam distillation from the crushed seeds of the carrot ( Daucus carota ).
properties
| safety instructions | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Surname |
Carrot seed oil |
|||||||||
| CAS number |
84929-61-3 |
|||||||||
|
||||||||||
The yellow to light orange-brownish liquid has a woody, earthy scent. The oil content of the plants is very variable from 0.15–7.15%. The ingredients are 18–50% carotene , 10–13% α- pinene , β-pinene and up to 10% geranyl acetate ; also Daucol , Limonene , Geraniol , β-Bisabolene , Caryophyllene , β- Elemen , Eugenol , Asaron .
The density of carrot seed oil is between 0.900 and 0.945 g · cm −3 . One part oil is soluble in two parts 90% ethanol .
use
It is used as a flavor additive in liqueurs and non-alcoholic beverages, baked goods , confectionery , meat and meat products, ready meals, puddings and gelatine ; and as an odor component in soaps, detergents , lotions and perfumes . It is a source of beta- carotene and vitamin A , and is used in aromatherapy .
nutrition
With its high content of monounsaturated oleic acids, carrot seed oil is a good alternative to a reduced-fat diet during a diet. The blood cholesterol levels can be lowered and the immune function can be supported. The monounsaturated fatty acids reduce the risk of hardening of the arteries to a greater extent than the polyunsaturated fatty acids do. This is due to the fact that monounsaturated fatty acids prevent a local accumulation of oxidized LDL in the aorta , which is a trigger and risk factor for vascular wall calcification and narrowing .
literature
- Y. Kumarasamy et al .: The assessment of biological activities associated with the major constituents of the methanol extract of 'wild carrot' (Daucus carota L) seeds. Journal of Herbal Pharmacotherapy. 5/1/ 2005 p 61-72.
Individual evidence
- ↑ a b Data sheet carrot seed oil from Sanabio , accessed on June 13, 2016.
- ↑ a b J. B. Harborne and H. Baxter: Dictionary of Useful Plant Products. Wiley and Sons, 2001. ISBN 0471492264 , p. 71.
- ↑ Horst Surburg and Johannes Panten: Common Fragrance and Flavor Materials. Wiley-VCH, 2006. ISBN 3527607897 , p. 191.
- ^ Sabine Krist, Gerhard Buchbauer, Carina Klausberger: Lexicon of vegetable fats and oils . 1st edition. Springer-Verlag Vienna, 2008, ISBN 978-3-211-75607-2 , p. 205 .