Carrot seed oil

Latin name :

The carrot is a biannual root of the Apiaceae family and the genus Daucus.

Botanical profile :

Daucus carota L.
Synonyms : Daucus vulgaris Lam // Daucus carota f. carota

Geographic origin :

Data not available.

Chemotypes :

Although they belong to the same botanical genus, we distinguish the eastern carrots (mainly Afghanistan) and the western carrots (Mediterranean).
Similarly, there are 2 species of Daucus Carota : ssp sativa (cultivated species) and ssp maximus (wild species).

Extraction process :

Harvested from June to November in France, after its second year of cultivation. White flowers umbels take shape at the end of spring. Only a small red flower unfolds in the center of the umbel. After giving a mature fruit, the flowers straighten around the seeds to protect them.
The harvest is done manually before extraction of the fresh seeds to obtain an absolute (extraction made with volatile solvents, first with hexane then with alcohol to glaze the concrete), or dried to obtain an essential oil (extraction by steam distillation). In the case of the EO, the yield is 2 to 3%, for a 3 to 4 hours distillation. It is important to note that the EO density is superior to 1, so it is located under water inside the decanter.

Major Components :

Carotol (50-80%)
Beta-Bisabolene (8-10%)
Daucol (≈5%)
Alpha-Pinene (≈5%)
Beta-Pinene (≈5%)
Beta-Caryophyllene (≈5%)
Plotter(s) : Carotol