75343
Olive oil
tested according to Ph. Eur.
Synonym(s):
Olivae oleum virginale
Sign Into View Organizational & Contract Pricing
All Photos(1)
About This Item
Recommended Products
Agency
USP/NF
tested according to Ph. Eur.
Quality Level
form
viscous liquid
density
0.910 g/cm3
functional group
ester
oleic acid
lipid type
oils
shipped in
ambient
storage temp.
room temp
Looking for similar products? Visit Product Comparison Guide
Related Categories
General description
Olive oil is extracted from the fruit of the olive tree. Oleic acid, phenolic compounds, and squalene are the key constituents of olive oil.
Application
Olive oil has been used:
- as a source of energy and carbon in the medium for lipase and biosurfactant production
- in pharmacological preparations of exemestane and estradiol
- in preparation of wax-oil lubricants to reduce the shear between skin and personal protective equipment (PPE)
Biochem/physiol Actions
Olive oil has a wide range of therapeutic and culinary applications. It is used as a source of fat in Mediterranean food. The anti-atherogenic effects of olive oil can contribute to the low rate of cardiovascular mortality. Long-term consumption of olive oil is proven to be good for human health and it aids in preventing breast cancer, and type 2 diabetes mellitus.
The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.
Storage Class Code
10 - Combustible liquids
WGK
WGK 1
Flash Point(F)
235.4 °F - closed cup
Flash Point(C)
113 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service