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Merck
CN

61800

Lemongrass oil

natural, from Cymbopogon citratus D.C.

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About This Item

CAS Number:
UNSPSC Code:
12352103
MDL number:
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biological source

Cymbopogon citratus D.C.

quality

natural

impurities

~75% citral

refractive index

n20/D 1.49

bp

224 °C (lit.)

storage temp.

2-8°C

Other Notes

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Warning

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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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
Cristiane de Bona da Silva et al.
The Brazilian journal of infectious diseases : an official publication of the Brazilian Society of Infectious Diseases, 12(1), 63-66 (2008-06-17)
Superficial mycoses of the skin are among the most common dermatological infections, and causative organisms include dermatophytic, yeasts, and non-dermatophytic filamentous fungi. The treatment is limited, for many reasons, and new drugs are necessary. Numerous essential oils have been tested
K Moore-Neibel et al.
Journal of applied microbiology, 112(3), 485-492 (2011-12-23)
We investigated the antimicrobial effectiveness of lemongrass essential oil on organic leafy greens, romaine and iceberg lettuces and mature and baby spinach, inoculated with Salmonella Newport. The influences of exposure times and abuse temperatures on bacterial survival were also investigated.
M Maizura et al.
Journal of food science, 72(6), C324-C330 (2007-11-13)
Edible films were prepared from a mixture of partially hydrolyzed sago starch and alginate (SA). Lemongrass oil (0.1% to 0.4%, v/w) and glycerol (0% and 20%, w/w) were incorporated in the films to act as natural antimicrobial agent and plasticizer

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