Garlic Oil Properties, Molecular Formula, Applications - WorldOfChemicals

Garlic Oil Properties

Garlic Oil



Garlic oil is obtained from the bulbs of Allium sativum.Garlic has a strong flavour and taste. Oil of garlic is used as a flavouring agent in soups, canned foods, sauces etc. The other properties are anti-bacterial, fungicidal and insecticidal. In the area of medicine, it is used for various ailments of stomach, skin diseases. It has wider applications in indigenous medicines and is also considered as highly nutritive.

Chemical Properties

Appearance Colorless to Pale yellow liquid
Chemical Composition Alpha-pinene, Betapinene, Limonene, Linalool, Alphaterpeneol, Paracymene, Camphene, Octanol, Octyl Acetate, Cineol
Solubility Insoluble in water;1 volume soluble in 3 volumes 90% alcohol