W262440
Lemongrass oil
Certified organic (NOP)
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About This Item
Organoleptic:
lemon
Grade:
Certified organic (NOP), Halal, Kosher
Food allergen:
no known allergens
grade
Certified organic (NOP), Halal, Kosher
reg. compliance
FDA 21 CFR 117, FDA 21 CFR 182.20
refractive index
n20/D 1.486
bp
224 °C (lit.)
density
0.899 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
lemon
General description
Lemongrass oil is mainly used as a mosquito repellent in the form of ointment and cream formulations. It is generally composed of geranial, neral and β-myrcene.
Legal Information
Certified organic by MOSA
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_f
194.0 °F - closed cup
flash_point_c
90 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
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Repellent activity of essential oils: a review.
Nerio LS, et al.
Bioresource Technology, 101(1), 372-378 (2010)
Chemical Composition and Antimicrobial Study of Essential Oil of Lemongrass (Cymbopogon citratus).
Hamad A, et al.
Der Pharmacia Lettre, 9(5), 109-116 (2017)
Formulation of an effective mosquito-repellent topical product from lemongrass oil.
Oyedele AO, et al.
Phytomedicine, 9(3), 259-262 (2002)
Mehraj Ahmad et al.
International journal of food microbiology, 155(3), 171-178 (2012-03-01)
Microbiological, chemical and physical changes of sea bass slices wrapped with gelatin film incorporated with 25% (w/w) lemongrass essential oil (LEO) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with LEO film had the
Raúl Avila-Sosa et al.
International journal of food microbiology, 153(1-2), 66-72 (2011-11-22)
Antimicrobial agents can be incorporated into edible films to provide microbiological stability, since films can be used as carriers of a variety of additives to extend product shelf life and reduce the risk of microbial growth on food surfaces. Addition
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