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Concept
Castor oil
Summary
Castor oil is a vegetable oil pressed from castor beans.
It is a colourless or pale yellow liquid with a distinct taste and odor. Its boiling point is and its density is 0.961 g/cm3. It includes a mixture of triglycerides in which about 90% of fatty acids are ricinoleates. Oleic acid and linoleic acid are the other significant components.
Castor oil and its derivatives are used in the manufacturing of soaps, lubricants, hydraulic and brake fluids, paints, dyes, coatings, inks, cold-resistant plastics, waxes and polishes, nylon, and perfumes.
The name probably comes from a confusion between the Ricinus plant that produces it and another plant, the Vitex agnus-castus. An alternative etymology, though, suggests that it was used as a replacement for castoreum.
Castor oil is well known as a source of ricinoleic acid, a monounsaturated, 18-carbon fatty acid. Among fatty acids, ricinoleic acid is unusual in that it has a hydroxyl functional group on the 12th carbon atom. This functional group causes ricinoleic acid (and castor oil) to be more polar than most fats. The chemical reactivity of the alcohol group also allows chemical derivatization that is not possible with most other seed oils. Because of its ricinoleic acid content, castor oil is a valuable chemical in feedstocks, commanding a higher price than other seed oils. As an example, in July 2007, Indian castor oil sold for about US0.41/lb), whereas U.S. soybean, sunflower, and canola oils sold for about 0.14/lb).
Annually, 270,000–360,000 tonnes (600–800 million pounds) of castor oil are produced for a variety of uses.
Castor oil has been used orally to relieve constipation or to evacuate the bowel before intestinal surgery. The laxative effect of castor oil is attributed to ricinoleic acid, which is produced by hydrolysis in the small intestine. Use of castor oil for simple constipation is medically discouraged because it may cause violent diarrhea.
In the food industry, food-grade castor oil is used in food additives, flavorings, candy (e.
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