Rosemary, ext.

Boiling point

Link to relevant study record(s)

Reference

Endpoint:

boiling point

Type of information:

experimental study

Adequacy of study:

key study

Study period:

2014

Reliability:

1 (reliable without restriction)

Rationale for reliability incl. deficiencies:

other: The study has been conducted according to internationally recognised guideline. Minor deviation is not considered to impact reliability. The substance is adequately characterised. Therefore full validation applies.

Qualifier:

according to guideline

Guideline:

OECD Guideline 103 (Boiling point/boiling range)

Deviations:

yes

Remarks:

single run

Qualifier:

according to guideline

Guideline:

EU Method A.2 (Boiling Temperature)

Deviations:

yes

Remarks:

single run

Principles of method if other than guideline:

Not applicable

GLP compliance:

no

Type of method:

distillation method

Boiling pt.:

158 - 210 °C

Atm. press.:

1 034 hPa

Atmospheric pressure during experiment was 1034 hPa and the following observations were made:

- The sample started to boil at a bottom temperature of 148 °C

- First distillate was obtained at (head temperature) 158 °C

- Head temperature reached a plateau around 210 °C

- Bottom temperature continued to rise due to composition change.

 

Details of distillation (values and curves) are provided in the study report.

 

The above range covers the literature values for the individual main components (data source: Arctander, 1969):

- Alpha-Pinene: 156 -158°C

- Beta-Pinene: 165-166 °C

- Cineole: 174-176 °C

- Camphor: (no data)

 

When % distillate was plotted vs temperature, it can be observed that the major amounts were collected between 170 and 189 °C, suggesting that the major component cineol tends to re-condensate at the same temperature from the oil than b.p as pure.

Conclusions:

The boiling range of the test substance was determined to be 158-210 °C at 1034 hPa. The distillation curve covers the individual values for the main components, especially the major one (cineol).

Executive summary:

The boiling range of the test substance was measured according to OECD 103, distillation method. A single run was performed, and the observed range was compared to individual values for the major components.

The boiling range of the test substance was determined to be 158-210 °C at 1034 hPa.

Description of key information

Rosemary oil has a boiling range between ca 158 to 210°C under 1034 hPa determined in a study performed according to OECD 103 and EU Method A.2. 

Key value for chemical safety assessment

Boiling point at 101 325 Pa:

158 °C

Additional information

A fully reliable experimental study, conducted according to a recognized OECD/EC method, is available. Therefore it is considered as a key study. Due to the UVCB nature of the substance, boiling occurs in a range of temperatures. Note that slight variations are anticipated, due to variable batch composition. The initial boiling point is retained as indicative key value.