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75343

Sigma-Aldrich

Olive oil

tested according to Ph. Eur.

Synonym(s):

Olivae oleum virginale

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About This Item

CAS Number:
8001-25-0
MDL number:
MFCD00131764
UNSPSC Code:
12352211
NACRES:
NA.21

Agency

USP/NF
tested according to Ph. Eur.

Quality Level

200

form

viscous liquid

density

0.910 g/cm3

functional group

ester
oleic acid

lipid type

oils

shipped in

ambient

storage temp.

room temp

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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

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Animal and vegetable oils
Hazardous rank III

JAN Code

75343-BULK:
75343-VAR:
75343-1L:

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Certificates of Analysis (COA)

Lot/Batch Number
BCCL2467
BCCK8718
BCCK1977
BCCJ8783
BCCJ1252

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María-Isabel Covas
Pharmacological research, 55(3), 175-186 (2007-02-27)
Olive oil is the primary source of fat in the Mediterranean diet which is associated with a low mortality for cardiovascular disease. In spite of this, data concerning olive oil consumption and primary end points for cardiovascular disease are scarce.
Emily Waterman et al.
Alternative medicine review : a journal of clinical therapeutic, 12(4), 331-342 (2007-12-12)
The olive tree, Olea europaea, is native to the Mediterranean basin and parts of Asia Minor. The fruit and compression-extracted oil have a wide range of therapeutic and culinary applications. Olive oil also constitutes a major component of the "Mediterranean
Shani Poleg et al.
Translational psychiatry, 11(1), 524-524 (2021-10-15)
Autism spectrum disorder (ASD) is a neurodevelopmental disease with a wide spectrum of manifestation. The core symptoms of ASD are persistent deficits in social communication, and restricted and repetitive patterns of behavior, interests, or activities. These are often accompanied by
Alexandra Foscolou et al.
Maturitas, 118, 60-66 (2018-11-13)
The potential health benefits of olive oil consumption, particularly within the context of the Mediterranean diet, have been extensively investigated. However, its specific health benefits remain to be confirmed. The aim of the present work is to review the scientific
Kian Kun Yap et al.
Scientific reports, 11(1), 11537-11537 (2021-06-04)
Prolonged use of tight-fitting PPE, e.g., by COVID-19 healthcare workers leads to skin injuries. An important contributor is the shear exerted on the skin due to static friction at the skin-PPE interface. This study aims to develop an optimised wax-oil
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