Marula Oil
(Sclerocarya Birrea)
Sclerocarya meaning “hard nut” and Birrea derived from the word birr, the common name used in Senegal.
Marula trees are indigenous to Southern Africa and parts of West and East Africa.
In addition to being used as a spice, baked Marula nuts have been used to season meats and as a natural preservative.
The plum sized fruit is sweet-sour in flavor and is commonly eaten fresh or used to prepare juices. These fruits are very popular among elephants and after excessive consumption, they can become quite inebriated.
Rich in antioxidants and oleic acid, this natural oil is cold pressed from the nut of the marula fruit. The bark, fruit kernel and nut of this tree are all used in one form or another. Marula oil is suitable for use in cosmetics and as a carrier oil for aromatherapy.
Marula Oil is rich in components necessary for healthy skin, such as antioxidants, vitamins E and C, and oleic acid. It has a high concentration of palmitic acid which forms a protective coating on the skin’s surface. Because of this, it is a great ingredient for dry skin care products. Marula Oil is commonly used as a super fatting oil in soap formulas.
Marula Oil has a high nutritional value and has a long shelf life due to its natural stability.
Common Uses of Marula Oil
- Soap and skin care products
- Carrier oil for aromatherapy formulas
Benefits of Marula Oil
- Hydrates skin and reduces redness
- Prevents transepidermal water loss
- Helps heal skin tissue
- Absorbs quickly
MARULA OIL TECHNICAL DATA SHEET
TRADE NAME:OBN 636 MU/R
CHEMICAL NAME:MARULA OIL
INCI NAME:SCLEROCARYA BIRREA
|
U.M. |
Test Methods |
Range |
|
Physical status at 25C° |
|
Visual |
Liquid |
|
Acid value |
mgKOH/g |
AOCS Cd3a-63 |
<1.0 |
|
Iodine value |
gI2/100 |
AOCS Tg2a-64 |
70 – 80 |
|
Saponification value |
mgKOH/g |
ISO 3657-1988 |
180 – 195 |
|
Peroxide value |
meq02/Kg |
Internal method |
<5.0 |
|
Color |
Yellow/Red |
Lovibond cell 5” ¼ |
<30Y/3.0R |
|
Density at 20C° |
g/cc |
ASTM D1298-85 |
0.905 – 0.918 |
|
Refractive index |
|
ASTM 1248-92 |
1.4600 – 1.4740 |
Fatty acids composition %(GLC):
|
Myristic acid |
C14:0 |
<1.5 |
|
Palmitic acid |
C16:0 |
9 – 12 |
|
Palmitoleic acid |
C16:1 |
<0.2 |
|
Margaric acid |
C17:0 |
|
|
Margaroleic acid |
C17:1 |
|
|
Stearic acid |
C18:0 |
5 – 8 |
|
Oleic acid |
C18:1 |
70 – 78 |
|
Linoleic acid |
C18:2 |
4 – 7 |
|
Alpha-Linolenic acid |
C18:3 |
<0.6 |
|
Arachidic acid |
C20:0 |
<1.0 |
|
Eicosanic acid |
C20:1 |
<0.5 |
|
Behenic acid |
C22:0 |
<0.5 |
|
Erucic acid |
C22:1 |
<0.5 |
|
Lignoceric acid |
C24:0 |
<0.4 | |
