Scribd Logo
Upload

Welcome to Scribd!

  • Chem

    Uploaded by

    api-489740544
    25 views7 pages
    This document provides information on peppermint and its properties. It states that peppermint is a hybrid mint that originated in Europe and the Middle East. It is widely cultivated and used in foods, cosmetics, soaps and medicines. Menthol is extracted from peppermint oils and gives peppermint its cooling sensation. Caffeic acid is also discussed, which is classified as a hydroxycinnamic acid found in peppermint. It has antioxidant effects and inhibits cancer cell growth.

    Original Description:

    Original Title

    chem

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document provides information on peppermint and its properties. It states that peppermint is a hybrid mint that originated in Europe and the Middle East. It is widely cultivated and used in foods, cosmetics, soaps and medicines. Menthol is extracted from peppermint oils and gives peppermint its cooling sensation. Caffeic acid is also discussed, which is classified as a hydroxycinnamic acid found in peppermint. It has antioxidant effects and inhibits cancer cell growth.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    25 views7 pages

    Chem

    Uploaded by

    api-489740544
    This document provides information on peppermint and its properties. It states that peppermint is a hybrid mint that originated in Europe and the Middle East. It is widely cultivated and used in foods, cosmetics, soaps and medicines. Menthol is extracted from peppermint oils and gives peppermint its cooling sensation. Caffeic acid is also discussed, which is classified as a hydroxycinnamic acid found in peppermint. It has antioxidant effects and inhibits cancer cell growth.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 7

    ORGANIC COMPOUND :

    PEPPERMINT
    Wiracha Utenpitak (Pure) 1103
    PEPPERMINT : GENERAL INFORMATION
    - Hybrid mint. Cross between water mint & spearmint
    - Indigenous to Europe & Middle East
    - Cultivated all over the world nowadays
    - Widely used in food, cosmetic, soaps, toothpastes, mouthwash, and even
    some medicinal use
    - Can help with nausea, skin condition, headache, flu, etc
    Menthol
    General Information :

    - Extracted from
    peppermint/mint oils
    - Act as fortifier for peppermint
    flavor
    - Has counterirritant on skin
    - Produce local analgesic effect
    PROPERTIES

    PHYSICAL CHEMICAL

    - EITHER WHITE OR COLORLESS - MELTING POINT : 42 CELSIUS


    - WAXY & CRYSTALLINE - BOILING POINT : 216 CELSIUS
    - SOLID AT ROOM TEMPERATURE - SOLUBLE IN ETHANOL
    - MELT IN SLIGHTLY WARMER - IS MISCIBLE WITH OIL
    - GIVE COOLING SENSATION
    Caffeic Acid
    General Information :

    - Classified as a
    hydroxycinnamic acid
    - Is orally bioavailable
    - Consist both phenolic &
    acrylic functional groups
    - Prevent oxidative stress
    - Inhibits cancer cell
    proliferation
    - Used in cosmetic
    PROPERTIES
    PHYSICAL CHEMICAL

    - YELLOW PRISM/PALE YELLOW - CONSIST PHENOLIC & ACRYLIC


    GRANULES FUNCTIONAL GROUP
    - ALKALINE SOLUTION TURN IT TO - CLASSIFIED AS HYDROXYCINNAMIC
    ORANGE ACID
    - EASILY SOLUBLE IN HOT WATER, COLD - WHEN PRECIPITATED IN
    ETHANOL, ETHYL ACETATE CONCENTRATED SOLUTION IT
    CONTAINS NO CRYSTAL WATER
    REFERENCES :
    https://pubchem.ncbi.nlm.nih.gov/compound/Caffeic-acid#section=Other-Experimental-Properties
    https://www.chemicalbook.com/ChemicalProductProperty_EN_cb6281061.htmhttps://pubchem.ncbi.nlm.nih.gov/compoun
    d/Caffeic-acid#section=Other-Experimental-Properties
    https://www.chemicalbook.com/ChemicalProductProperty_EN_cb6281061.htm
    https://www.chemicalbook.com/ChemicalProductProperty_EN_cb7498497.htm
    https://www.scienceofcooking.com/menthol.htm

    You might also like