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Antioxidants
- Carvacrol
Cymophenol
Carvacrol is a monoterpenoid phenol. Carvacrol is a compound of many aromatic plants, usually used as a spice in cooking and for therapeutic/preventive purposes in folk medicine. It is contained in the essential oil of Origanum vulgare (oregano), thyme oil, oil of pepperwort and wild bergamot. Carvacrol can be produced synthetically in various ways by chemical and biotechnological methods.
Technical aspects
The antimicrobial activity of Carvacrol is higher than that of other volatile compounds found in essential oils. This is due to the presence of the free hydroxyl group, hydrophobicity and phenolic component. Carvacrol has a characteristic pungent, warm smell of oregano, and colorless or pale yellow.
| Physical and chemical properties | Value |
|---|---|
| Form | Liquid |
| Colour | Colorless to pale yellow |
| Odour | Thymol odor |
| pH | Not applicable |
| Flash Point | 100 °C |
| Specific gravity | 0.9700 – 0.9800 |
| Refractive index | 1.521 – 1.523 |
| Optical rotation | -2°C – +2°C |
| Solubility | 0.1/10ml Acetone, clear |
| GC Purity | Min. 99% |
Download specification
Storage period
The shelf life of Carvacrol is Product should be stored in cool, dry and ventilated areas away from heat sources and protected from light. Keep air contact to a minimum.
Packaging
Foodcom supplies its Business Partners with Carvacrol in liquid form, in 200 kg drums.
Application
Carvacrol has high antioxidant activity and, mainly in combination with thymol, has been successfully used as a dietary phyto additive to improve the antioxidant status of animals.
Carvacrol is used in the food industry mainly as a flavoring agent, additive and preservative, but also as a fragrance in various cosmetic products. Carvacrol has a strong antioxidant effect, thanks to which it helps fight the excessive production of free radicals.
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