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Supelco

Olive oil

analytical standard

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About This Item

CAS Number:
8001-25-0
EC Number:
232-277-0
MDL number:
MFCD00131764
UNSPSC Code:
12164500

grade

analytical standard

description

refined

CofA

current certificate can be downloaded

packaging

ampule of 1000 mg

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

density

0.910 g/cm3

application(s)

food and beverages

format

neat

functional group

ester
oleic acid

shipped in

ambient

storage temp.

2-30°C

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General description

Characterized olive oil samples are available for use as controls or check samples for fatty acid methyl ester (FAME) analyses. These reference materials can be used as qualitative standards. They provide an excellent means of standardizing the lipid procedures and comparing the results to others. Packed in an amber ampule under nitrogen.

Application

Olive oil may be used as an analytical reference standard for the determination of the analyte in milk samples by high performance liquid chromatography technique.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

Biochem/physiol Actions

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

awg

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
LRAD5384
LRAD0828
LRAC6248
LRAB9948
LRAB7623

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Analysis of human milk triacylglycerols by high-performance liquid chromatography with light-scattering detection.
Pons SM, et al.
Journal of Chromatography A (1998)
Analysis of human milk triacylglycerols by high-performance liquid chromatography with light-scattering detection.
Pons SM, et al.
Journal of Chromatography A (1998)
Analysis of human milk triacylglycerols by high-performance liquid chromatography with light-scattering detection.
Pons SM, et al.
Journal of Chromatography A (1998)
Nuno Rodrigues et al.
Food research international (Ottawa, Ont.), 128, 108759-108759 (2020-01-21)
Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive
María Isabel Alarcón Flores et al.
Food chemistry, 134(4), 2465-2472 (2013-02-28)
In this study a simultaneous determination of several classes of polyphenolic compounds (benzoic acid derivates, cinnamic acid derivates, phenyl ethyl alcohols, flavones and other phenolic acids) in feed oils has been carried out by ultra-high performance liquid chromatography coupled to
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