75343

Olive oil

tested according to Ph. Eur.

• Synonym(s): Olivae oleum virginale
• CAS Number: 8001-25-0
• UNSPSC Code: 12352211
• NACRES: NA.21
• MDL number: MFCD00131764

Properties

• agency: tested according to Ph. Eur.
• Quality Segment: 200
• form: viscous liquid
• density: 0.910 g/cm³
• functional group: ester, oleic acid
• lipid type: oils
• shipped in: ambient
• storage temp.: room temp

Description

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.[1]

Application

Olive oil has been used:

• as a source of energy and carbon in the medium for lipase and biosurfactant production[2]
• in pharmacological preparations of exemestane and estradiol[3]
• in preparation of wax-oil lubricants to reduce the shear between skin and personal protective equipment (PPE)[4]

Biochem/physiol Actions

Olive oil has a wide range of therapeutic and culinary applications.[1] 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.[5] 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.[6]

The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.

Safety Information

• Storage Class: 10 - Combustible liquids
• flash_point_f: 235.4 °F - closed cup
• flash_point_c: 113 °C - closed cup
• ppe: Eyeshields, Gloves, type ABEK (EN14387) respirator filter