LAUREL LEAF OIL

Chemical properties

Bay oil/Bay rum oil is obtained by steam distillation of the leaves of Pimenta racemosa (Mill.) J.W. Moore (Myrtaceae). It is a dark brown liquid with a strong, spicy, clove-like odor.
d²⁰₂₀20_D 1.505–1.517; phenols content: min. 52%.
Evergreen bay trees or bay-rum trees, which are up to 12m high, grow wild and are also cultivated in northern South America and in the West Indies. The main cultivation area is the island of Dominica where with ～20 t/yr, 85% of the worldwide demand are produced.
Themajor components of the oil aremyrcene (20–30%), eugenol (42–56%), and chavicol (8–13%).The phenol content is determined largely by the last two compounds.
Bay oil has antiseptic properties because of its high phenol content and is, therefore, a classical ingredient for perfuming after-shave lotions.

Chemical properties

The volatile oil is distilled from the leaves of Pimenta acris Kostel. It has a pleasant aromatic odor and a pungent spicy taste

Physical properties

It occurs as a yellow to brownish-yellow liquid and is soluble in alcohol and glacial acetic acid. Solutions in alcohol are acid to litmus.

Occurrence

Found in the leaves of Laurus nobilis L(Fam. Lauraceae).

The Uses of LAUREL LEAF OIL

Bay rum, fragrances, and flavors.

Definition

A yellow essen-tial oil, slightly levorotatory.

Preparation

By steam distillation of the leaves of Laurus nobilis(Gildemeister & Hoffman, 1959).

Essential oil composition

The main constituent of laurel leaf oil is cineole

Pharmacology

Pharmacological effects on circulation, such as the action on excised toad heart, rabbit heart, respiration and blood pressure, and on blood vessels of the hind legs of the toad were studied for various essential oils, including leaf oil from Laurus nobilis. The oils generally depressed the heart rate and decreased blood pressure (Haginiwa, Harada, Nakajima & Sakai, 1962).

Safety Profile

Moderately toxic by ingestion. When heated to decomposition it emits acrid smoke.