Essential oil of Spearmint obtained from the aerial part of Mentha spicata and/or Mentha cardiaca (Lamiaceae) obtained by distillation

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

19/10/2012

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

comparable to guideline study with acceptable restrictions

Remarks:

Non-GLP study according to methodology comparable to international guideline (OECD guideline 103).

Reason / purpose for cross-reference:

reference to same study

Qualifier:

equivalent or similar to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

no

Principles of method if other than guideline:

200 ml (178.0 g) of sample were heated by means of a hemispherical heating mantle. Bottom and head temperatures and amount of distillate were read and correlated to the distillation time to develop a distillation curve diagram. Samples were stored in full bottles at room temperature prior to testing.

GLP compliance:

no

Type of method:

distillation method

Specific details on test material used for the study:

spearmint oil
Spearmint, ext. (Mentha spicata L.)
EC 283-656-2
CAS 84696-51-5
Oil of spearmint - Native type
Oil of spearmint - Indian type

Key result

Boiling pt.:

101 °C

Atm. press.:

1 013 hPa

Remarks on result:

other: Standard deviation: +/- 10ºC

Distillation curve:

Time (Mins)	Bottom Temperature ('C)	Head Temperature ('C)	Amount of Distillate (g)	Amount of Distillate (%)	Comments
0	22	23.0	0.00	0.00
4	40	23.0	0.00	0.00
9	70	23.0	0.00	0.00
14	92	23.0	0.00	0.00
20	128	23.0	0.00	0.00
21	133	23.0	0.00	0.00
22	138	23.0	0.00	0.00
23	143	23.0	0.00	0.00	Starts boiling
24	148	23.0	0.00	0.00
25	152	23.0	0.00	0.00
26	156	23.0	0.00	0.00
27	159	23.0	0.00	0.00
28	162	23.0	0.00	0.00
29	167	23.0	0.00	0.00
30	172	23.0	0.00	0.00
31	175	23.0	0.00	0.00
32	178	23.0	0.00	0.00
33	183	30.0	0.00	0.00
34	185	75.0	0.00	0.00
35	194	83.0	0.00	0.00
36	200	92.0	0.00	0.00
37	206	94.0	0.00	0.00
38	211	101.0	0.41	0.23	First distillate
39	215	102.0	0.75	0.42
40	217	135.0	1.55	0.87
41	219	182.0	6.70	3.75
42	222	190.0	39.10	21.89
43	224	192.0	49.16	27.53
44	226	195.0	57.60	32.25
45	230	201.0	69.77	39.06
46	233	207.0	80.06	44.83
47	235	212.0	92.12	51.58
48	236	217.0	103.72	58.07
49	237	220.0	114.95	64.36
50	238	222.0	127.61	71.45
51	238	223.0	138.28	77.42
52	239	224.0	147.39	82.53	End distillation

·        The sample started to boil at a bottom temperature of 143°c

·        First distillate was obtained at (head temperature) 101°c

·        Head temperature reached a plateau around 224°c

·        Bottom temperature continued to rise due to composition change.

Conclusions:

The boiling point of spearmint oil (Mentha spicata) is 101ºC at 1013 hPa.

Executive summary:

The boiling point of spearmint oil (Mentha spicata) was determined according to methodology comparable to OECD guideline 103 using the distillation method. The boiling point (first distillate) was found to be 101 +/- 10ºC at 1013 hPa.

Description of key information

Boiling point: 101°C at 1013hPa

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

101 °C

Additional information

In a key study, the boiling point of Spearmint oil (Mentha spicata) was determined according to methodology comparable to OECD guideline 103 using the distillation method. The boiling point (first distillate) was found to be 101 +/- 10ºC at 1013 hPa. A supporting study with Spearmint oil (Mentha cardiaca) reported a boiling point of 105 +/- 10ºC at 1013 hPa.