Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

1 m in diameter; native to western North

America, particularly the Pacific Coast

(California, Oregon, Washington, and British

Columbia); cultivated in Europe.

CHEMICAL COMPOSITION

Although considerable chemical data are

available on the needles, wood, and bark

(KARRER),1–6 chemical information on the

“balsam” (oleoresin) itself is practically

nonexistent, except that it has been re-

ported to be an oleoresin of the turpentine

type, yielding a volatile oil on steam dis-

tillation and has properties and uses similar

to those of Canada balsam (ARCTANDER;

CLAUS).

PHARMACOLOGY AND BIOLOGICAL

ACTIVITIES

Data on its pharmacological or toxicological

properties are not available.

USES

Similar to those of Canada balsam; used as an

adulterant of the latter oleoresin; however,

Oregon balsam is not suited for use in micros-

copy because it is less viscous and slower

drying than Canada balsam; it does not dry

to a glassy and brittle film as Canada balsam.

COMMERCIAL PREPARATION

Oleoresin (“balsam”).

REFERENCES

See the General References forARCTANDER;GOSSELIN;GUENTHER;SARGENT;UPHOF;YOUNGKEN.

1. E. Von Rudloff,Can. J. Bot., 50 , 1025
   (1972).


2. E. Von Rudloff,Pure Appl. Chem., 34 , 401
   (1973).


3. H. M. Graham and E. F. Kurth,Ind. Eng.
   Chem., 41 , 409 (1949).
   4. E. F. Kurth and H. J. Klefer,Tappi, 33 , 183
   (1950).
   5. H. L. Hergert and E. F. Kurth,Tappi, 35 ,59
   (1952).
   6. R. D. Kolesnikova et al., Khim. Prir.
   Soedin., 5 , 613 (1976).

BALSAM PERU

Source:Myroxylon pereiraeKlotzsch (syn.

M. balsamumvar.pereirae(Royle) Harms)

(Family Leguminosae or Fabaceae).

Common/vernacular names:Balsam of Peru,

balsam-of-Peru tree, black balsam, Indian

balsam, Peru balsam, and Peruvian balsam.

GENERAL DESCRIPTION

Balsam of Peru is obtained from the exposed

wood ofM. pereiraeafter strips of bark are

removed from the tree trunk. The exudation is

soaked up by rags wrapped around the trunk

that are then boiled with water. In its com-

mercial crude form, balsam of Peru is a dark-

brown, viscous liquid, reddish brown and

transparent in thin layers, with an aromatic

vanilla-like odor and a bitter acrid taste. It is a

true balsam (seeglossary). The balsam sinks

to the bottom and is separated.

Myroxylon pereiraeis a large tree growing

up to about 25 m in height and is native to

Central America.

CHEMICAL COMPOSITION

Contains not more than 70% w/w and not

less than 45% of esters, maily benzylcinna-

Balsam peru 69