Product

 

 

Storage: To keep the material cool and dark palace below at 25°C        

MODE OF EXTRACTION-

Garlic oil is extracted by means of steam distillation of bulbs.

USES-

 It is used in herbal medicine, garlic has been traditionally used for such ailments as asthma, deafness, leprosy, bronchial, congestion, arteriosclerosis, fevers, worms and liver and gall bladder troubles.

It is a very good immune enhancer and cell protector.

It is used as spice oil worldwide for flavorings the dishes, beverages, etc.

Garlic may help prevent heart disease. It may slow down atherosclerosis
Garlic has also been found to reduce metabolism of glucose in diabetes.
Garlic is taken raw in a syrup or tincture and in capsule. It can be used externally for skin problem and fungal infection.It also stimulates cell production and circulation both of blood and lymph.

It is also an expectorant and is regarded to rejuvenate, detoxify and is also seen as an aphrodisian in some culture.

It act as an antibacterial, antiviral. It also has a lipid lowering properties and the intact fresh herb contain aliin which is regarded by the enzyme alliinase to the end product allicin.

PROPERTIES-

Garlic is an important condiment crop. It is an erect biennial herb normally grown as an annual—i.e. a plant that only lasts for an year

Pale yellow to reddish orange clear liquid with spicy, intense garlic order

Garlic oil has various chemical compounds that include volatile oil,aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, glycosides, arginine, allinase, peroxidases, myrosinase etc.  

 

Product Name     : Garlic Oil (Natural)           

Batch no               : BA/EO/FM/56-2010211

Mfg. Date             : 20 Oct 2021

Expiry Date         : 19 Sep 2024

Botanical name  : Allium sativum L.                                            

INCI name           : Allium Sativum (Garlic) Oil            

Date of retest       : 19 Sep 2022

 

 

Oragnoleptic properties

Specification

Test Method

Result

Appearance

Golden yellow to reddish orange

Visual

Complies

Odour 

Pungent and characteristic and aromatic

Sensory

 

Solubility

Insoluble in water, soluble 1 vol. of solute in 3vol. of solvent (96%)

In House Method

Complies

Physical Characteristic

 

 

 

Refractive index @ 20 oC

1.024 to 1.595

BA-QC-016-008

1.575

Specific gravity @ 25 oC

 0.945 to 1.095

BA-QC-016-007

1.088

Optical rotation

-5.0 to +4.0

BA-QC-016-048

+0.5

Acid value

NMT 2.00mgKOH/gm

BA-QC-016-001

0.35

Water content

0.20% Max

BA-QC-016-047

0.15

Chromatographic Analysis:%

Allicin Content

Diallyl sulphide

Diallyl disulphide

 

 

2 to 18

22 to 58

 

By GC

 

11.25

28.35

 

In the mention of the above product  is of standards quality.  

 

Storage: To keep the material cool and dark palace below at 25°C        

MODE OF EXTRACTION-

Garlic oil is extracted by means of steam distillation of bulbs.

USES-

 It is used in herbal medicine, garlic has been traditionally used for such ailments as asthma, deafness, leprosy, bronchial, congestion, arteriosclerosis, fevers, worms and liver and gall bladder troubles.

It is a very good immune enhancer and cell protector.

It is used as spice oil worldwide for flavorings the dishes, beverages, etc.

Garlic may help prevent heart disease. It may slow down atherosclerosis
Garlic has also been found to reduce metabolism of glucose in diabetes.
Garlic is taken raw in a syrup or tincture and in capsule. It can be used externally for skin problem and fungal infection.It also stimulates cell production and circulation both of blood and lymph.

It is also an expectorant and is regarded to rejuvenate, detoxify and is also seen as an aphrodisian in some culture.

It act as an antibacterial, antiviral. It also has a lipid lowering properties and the intact fresh herb contain aliin which is regarded by the enzyme alliinase to the end product allicin.

PROPERTIES-

Garlic is an important condiment crop. It is an erect biennial herb normally grown as an annual—i.e. a plant that only lasts for an year

Pale yellow to reddish orange clear liquid with spicy, intense garlic order

Garlic oil has various chemical compounds that include volatile oil,aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, glycosides, arginine, allinase, peroxidases, myrosinase etc.