OLEA EUROPAEA (OLIVE) FRUIT OIL
Oil of Olive
CAS: 8001-25-0
Molecular Formula:
OLEA EUROPAEA (OLIVE) FRUIT OIL - Names and Identifiers
| Name | Oil of Olive |
| Synonyms | OLIVE Olive oil OLIVE OIL OLIVAE OLEUM Oil of Olive OLIVE POMACE OIL OLIVE OIL, REFINED A OLIVE OIL, EXTRA VIRGIN OLEA EUROPAEA (OLIVE) FRUIT OIL |
| CAS | 8001-25-0 |
| EINECS | 232-277-0 |
OLEA EUROPAEA (OLIVE) FRUIT OIL - Physico-chemical Properties
| Molar Mass | 97.9 |
| Density | 0.9135 |
| Flash Point | 225 °C |
| Water Solubility | Insoluble in water |
| Solubility | It is miscible with ether, chloroform and carbon disulfide, slightly soluble in ethanol, insoluble in water |
| Vapor Density | >1 (vs air) |
| Appearance | Bright yellow liquid |
| Specific Gravity | 0.912 (20/4℃) |
| Color | Yellow |
| Odor | pleasing, delicate flavor |
| Storage Condition | room temp |
| Refractive Index | 1.467-1.471 |
| MDL | MFCD00131764 |
| Use | For ointment, liniment, special fabrics with the preparation of soap and laxative and biliary agent preparation, also used as friction reducing agent |
OLEA EUROPAEA (OLIVE) FRUIT OIL - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 38 - Irritating to the skin |
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | nwg |
| RTECS | RK4300000 |
| HS Code | 15099000 |
| Toxicity | skn-hmn 300 mg/3D-I MLD 85DKA8 -,127,77 |
OLEA EUROPAEA (OLIVE) FRUIT OIL - Reference
| Reference Show more | 1. Zhu Pingsheng, Meng Yufu, Shuangnan, Miao Ming, Sanjiao, Yanjie. Changes of 24 h biomarkers in liver injury induced by CCl_4 in rats [J]. Chinese Journal of Experimental prescriptions, 2019, 25(02):124-128. 2. Lu Feng, Zhang Shiqing. Effect of curcumin intervention on calcium oxalate nephrolithiasis induced by ethylene glycol in rats [J]. Journal of Shanghai Jiaotong University (Medical Sciences), 2012, 26 (06):44-49. 3. Qiao Jingyi, Li Hanwei, Fu Shuangnan, etc. Protective effect of Hawthorn flavonoids on acute liver injury induced by carbon tetrachloride in rats [J]. Pharmacology and Clinic of Traditional Chinese Medicine, 2016(5):52-55, a total of 4 pages. 4. Liang Hui, Zhang Jianwen, Zhang Shengping, et al. Inhibitory effect of extract of extract from Quercus mongolica on renal calcium oxalate stone formation in rats [J]. Journal of Tropical Medicine, 2015(07):886-8888. 5. Yu Han, Zhong Xianggen, Li Yunzhou, Xu zonying, Shi Shaohua, Deng Xiulan. Effects of melatonin on NO, MDA, GSH and NADPH in rats with intrahepatic cholestasis [J]. Chinese Journal of Clinical Pharmacology and Therapeutics, 2019,24(11):1221-1226. 6. Qiao Jing-Yi, Li Hanwei, Hu Min, Song Ya-gang, Fang Xiao-yan, Wu Xiang-xiang, Miao Ming-san. Protective effect of Portulaca total flavone on acute liver injury induced by carbon tetrachloride in rats [J]. Pharmacology and Clinic of traditional Chinese medicine, 2020,36(05):91-95. 7. [IF = 5.01] Jing Ni et al."Informed lucelation of vegetable oils with nano-particle." J Manuf Process. 2021 Oct;70:518 8. [IF=3.943] Jia-xiang Zhang et al."Kupffer cell depletion attenuates IL-6/STAT3 mediates hepatocyte apoptosis in immunological liver injury of trichloroethylene sensitized mice."Int Immunopharmacol. 2020 Nov;88:106897 |
OLEA EUROPAEA (OLIVE) FRUIT OIL - Standard
Authoritative Data Verified Data
This line is a fatty oil extracted from the mature stone fruit of Olea europaea.
Last Update：2024-01-02 23:10:35
OLEA EUROPAEA (OLIVE) FRUIT OIL - Trait
Authoritative Data Verified Data
- This product is light yellow clear liquid; Odorless or almost odorless.
- This product can be miscible with ether or chloroform, very slightly soluble in ethanol, almost insoluble in water.
relative density
The relative density of this product (General 0601) is 0.908~0.915.
acid value
should not be greater than 1.0 (General 0713).
saponification value
should be 186 to 194 (General 0713).
iodine value
should be 79 to 88 (General 0713).
Last Update：2022-01-01 11:28:26
OLEA EUROPAEA (OLIVE) FRUIT OIL - Introduction
It is a dry vegetable oil. Slightly special smell. Sensitive to light and air. 5-10 ℃ began to become muddy, lower than 0 ℃ can form granular or massive. rancidity in the exposed air.
Last Update：2022-10-16 17:28:59
OLEA EUROPAEA (OLIVE) FRUIT OIL - Exam
Authoritative Data Verified Data
absorbance
take this product l.OOg, put in a measuring flask, dissolve appropriate amount of cyclohexane and dilute to the scale, according to UV-visible spectrophotometry (law 0401), measured at the wavelength of 270nm, absorbance should not exceed 1.2.
peroxide
take this product lO. Add acetic acid-trichloromethane (60:40 )30ml immediately, shake to dissolve, add 0.5ml iodine solution accurately, pack, shake accurately for 1 min, add water 30ml, with sodium thiosulfate titration solution (0. Olm ol/L) titration, to the near end point, add 0.5ml of starch indication, continue titration until the blue color disappears, and correct the titration result with blank test. Consumption of sodium thiosulfate titration solution (0.01ml) should not exceed 10.0ml.
unsaponifiable matter
take 5.Og of this product, precisely weigh it, put it into 250ml cone, add potassium hydroxide ethanol solution (take 12g of potassium hydroxide, add 10ml of water to dissolve, dilute it to 100ml with ethanol, shake it well, 50ml), heated to reflux for 1 hour, let it cool to below 25°C, transfer to a separatory funnel, wash 4-shaped bottles twice with water, 50ml each time, wash solution into the separatory funnel, extract with diethyl ether, 100ml each time; Combine ether extract, wash the ether extract with water for 4 times, 40ml each time, static layer, discard the water layer; the ether layer was washed three times with 3% hydroxide solution and three times with water, each time 40m; And the ether layer was washed with 40ml of water until 2 drops of phenolphthalein indicator solution were added to the final wash solution, which did not show red color. Put the ether extract into a constant weight evaporation dish, wash with ether 10ml and divide the funnel, wash and evaporate the dish, put 5(TC water bath to distill off the ether, the residue was dissolved in 6mL of acetone and the acetone was washed away in a stream of air. Dry at 105°C until the difference between two consecutive weights does not exceed 1 mg and the unsaponifiable should not exceed 1.5%. Dissolve the residue with 20ml of neutral ethanol, add several drops of phenolphthalein indicator solution, and use B
Alcohol sodium hydroxide titration solution (0.1 mol/L) titration to pink for 30 seconds without fading, if consumption of ethanol to sodium hydroxide titration solution (O. 1 mol/L) in excess of 0.2, the total amount of residue cannot be taken as the weight of unsaponifiable matter, and the test must be repeated.
alkaline impurity
A fresh distilled solution of acetone (10ml), water (0.04% ml) and bromophenol blue () in ethanol was added to a test tube. Olmol/L hydrochloric acid solution or O.Olmol/L sodium hydroxide solution adjusted to neutral, add 10ml of this product, fully shake and let stand. With hydrochloric acid titration solution (O.Olmol/L) to the upper layer of liquid yellow, consumption of hydrochloric acid titration solution (0.01mol/L) should not exceed 0.1ml.
cottonseed oil
take 5ml of this product, put it in a test tube, add 5ml of isovolumic mixture of 1% sulfur carbon disulfide solution and pentanol, and put it in a saturated gasification sodium water bath, note that the heating is slow until the foam stops (carbon disulfide is removed), and the heating is continued for 15 minutes without appearing red.
Sesame oil
take 10ml of this product, add 10ml hydrochloric acid, add the new furfural ethanol solution (1-50) 0.1 mL, vigorously shake for 15 seconds, the acid layer should not appear pink to deep red color. If there is color, add 10ml of water, vigorously shake again, the color of acid layer should disappear.
moisture
take this product, with anhydrous methanol-decanol (1:1) as the solvent, according to the moisture determination method (General 0832 first method 1), the water content shall not exceed 0.5%.
Heavy metals
take 4.0g of this product, put it in a 50ml porcelain evaporation dish, add 4ml of sulfuric acid, mix well, slowly heat until the sulfuric acid is removed, add 2ml of nitric acid and 5 drops of sulfuric acid, after heating with small fire until the oxidation nitrogen is removed, the residue shall be completely incinerated at 500-600°C, then allowed to cool, and inspected according to law (General rule 0821, Law 2). The residue shall not contain more than 10 parts per million of heavy metals.
arsenic salt
take this product l.Og, add calcium hydroxide l.Og, mix, add water and stir evenly, after drying, first burn with small fire to charring, then burn at 500~600°C to completely Ash, cool, add hydrochloric acid 5ml and water 23ml, inspection according to law (General Principles 0822 first law), should comply with the provisions (not over 0.0002%).
fatty acids
composition of this product O.lg, put in a 50ml Erlenmeyer flask, add 2ml of 0.5mol/L sodium hydroxide methanol solution, heat and reflux in a 65°C water bath for 30 minutes, let it cool, add 2ml of 15% methanol solution of trifluorination, after heating and refluxing in a 65°C water bath for 30 minutes, cool and add 4 ml of heptane. After heating and refluxing in a 65°C water bath for 5 minutes, cool and add 10ml of saturated sodium chloride solution, the mixture was allowed to stand to separate into layers, and the upper layer was taken and washed 3 times with 2ml of water each time. The upper layer was dried over anhydrous sodium sulfate as a test solution. GC
Method (General rule 0521) test. Bonded polyethylene glycol was used as a stationary liquid, and the initial temperature was 230 ° C., which was maintained for 11 minutes, and the temperature was raised to 250 ° C. At a rate of 5-C for 10 minutes, which was maintained for 10 minutes. The inlet temperature was 260°C and the detector temperature was 270°C. Methyl palmitate, methyl palmitoleate, methyl stearate, methyl oleate, methyl linoleate, methyl linolenic acid, methyl arachidate, methyl carbonic acid, methyl behenate and methyl ester were taken respectively, add appropriate amount of n-hexane to dissolve to make solution containing 0.lm g of each of the above reference substance per lml, take 1u1 injection human gas chromatograph, record chromatogram, the number of theoretical plate shall not be less than 10000 based on methyl oleate peak, the resolution of each chromatographic peak shall meet the requirements. Take sample solution 1u1 and inject it into human gas chromatograph, record chromatogram, calculate by peak area according to area normalization method, saturated fatty acid with carbon atom number less than 16 shall not be more than 0.1%, and palmitic acid shall be 7.5% ~ 20.0%, palmitoleic acid is not greater than 3.5%, stearic acid should be 0.5% ~ 5.0%, oleic acid should be 56.0% ~ 85.0%, linoleic acid should be
3.5% ~ 20.0%, linolenic acid is not greater than 1.2%, arachidic acid is not greater than 0.7%, carbenoic acid is not greater than 0.4%, behenic acid is not greater than 0.2%, two or four acid is not greater than 0.2%.
Last Update：2022-01-01 11:28:27
OLEA EUROPAEA (OLIVE) FRUIT OIL - Category
Authoritative Data Verified Data
pharmaceutical excipients, solvents and dispersants.
Last Update：2022-01-01 11:28:28
OLEA EUROPAEA (OLIVE) FRUIT OIL - Storage
Authoritative Data Verified Data
protected from light, sealed, stored in the cool dark.
Last Update：2022-01-01 11:28:28
OLEA EUROPAEA (OLIVE) FRUIT OIL - Reference Information
| FEMA | 4801 | OLIVE FRUIT EXTRACT |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| natural plant flavor oil | olive oil is an oleic acid-rich edible oil. Obtained from the flesh of Olive, it is a non-drying oil. Light yellow color, clear and transparent, high vitamin content, and oil olive unique fragrance. Oleic acid 60% ~ 80%, linoleic acid 8%~ 15%, palmitic acid 7%~ 11%, stearic acid 2%~ 3%, linolenic acid 0.5% ~ 0.8%. Saponification value 187~196, iodine value 79~90. Good stability, under normal circumstances can be stored for several years without deterioration of taste. Used for processing fish, canned meat, can also be used for cooking oil and cooking oil. The digestibility was about 94%. Olive oil is mainly composed of oleic acid, linoleic acid and palmitic acid glycerides. Light yellow or yellow-green liquid, non-drying oil. Aroma, relative density 0.9145~0.9190(15/15 ℃), freezing point -6 ℃, iodine value 79~88, saponification value 185~195. By olive pulp (oil content of 35% ~ 60%) obtained by pressing. Superior Oil for edible or medicinal, inferior products for soap, lubricating oil, etc. |
| efficacy and role | 1, promote blood circulation olive oil can prevent arteriosclerosis and arteriosclerosis complications, hypertension, heart disease, heart failure, renal failure, cerebral hemorrhage. 2, improve digestive function olive oil contains unsaturated fatty acids higher than any vegetable oil, rich in vitamins A, D, E, F, K and carotene and other fat soluble vitamins and antioxidants and other ingredients, and does not contain cholesterol, and thus the human body digestion and absorption rate is very high. It has the function of reducing gastric acid, preventing gastritis, duodenal ulcer and other diseases, stimulating bile secretion, stimulating the activity of pancreatic enzyme, degrading oil and fat and being absorbed by intestinal mucosa, to reduce the occurrence of cholecystitis and gallstones. 3, moisturizing skin cancer prevention olive oil and squalene ingredients, it can make our skin to maintain elasticity, nourish our skin, so it can be used for beauty. Olive oil can be used for both the body and the face. In addition, if your hair is dry, split, rough, then you can also use olive oil to moisturize your hair, as long as you use it like a conditioner, the effect is good and there is no natural stimulation. 4, improve the secretion function olive oil can improve the metabolic function of the organism. At present, olive oil has become the best edible oil for the prevention and control of diabetes. |
| olive oil | 1. According to the national standard of olive oil (GB 23347-2009), there are mainly 5 kinds of edible olive oil, quality from high to low were extra virgin olive oil, medium virgin olive oil, refined olive oil, mixed olive oil, olive residue oil. Olive Pomace is often used to mix with other vegetable oils to make the so-called Olive blend oil, so the olive blend oil has the worst quality. Extra virgin olive oil is the highest grade, the highest nutritional value of olive oil. The most suitable for low-temperature cooking, such as cold and so on. some products are named according to the European Union standard for olive oil. European Union standard (EC1989/2003) according to the Olive Oil quality from high to low is divided into 5, respectively is the Extra Virgin Olive Oil (Extra Virgin Olive Oil), medium Virgin Olive Oil (Virgin Olive Oil), low virgin Olive Oil, Refined Olive Oil and Blended Olive Oil composed of refined and virgin olive oils. It is worth noting that the product translated as "pure olive oil" is actually a mixture of virgin olive oil and refined olive oil, which is equivalent to the mixed olive oil in the Chinese standard, and the quality is low, does not match the word "pure. 2. Look at the acid value, select the lower acid value of virgin olive oil acid value is a measure of the degree of rancidity of vegetable oil. The greater the acid value, the more likely the vegetable oil is to undergo oxidative deterioration. However, refining can significantly reduce the acid value, so the acid value of refined olive oil is lower than that of virgin olive oil, but this does not mean that the quality of refined olive oil is better. This is like fresh fruit is very easy to deteriorate, canned fruit can be preserved for a long time, but you can not think that the quality of canned fruit is better than fresh fruit. Therefore, it cannot be considered simply that the smaller the acid value, the better. The correct approach is to compare the size of the acid value under the same processing conditions, with the acid value of the smaller is preferred. That is, the virgin olive oil and virgin olive oil ratio, refined olive oil and refined olive oil ratio. Given the same extra virgin olive oil, a product with an acid value of 0.8 is better than a product with an acid value of 1.2. According to the national olive oil standard (GB 23347-2009), the acid value of extra virgin olive oil is ≤ 1.6; The acid value of medium virgin olive oil is ≤ 4.0; The acid value of refined olive oil (or fruit residue oil) is ≤ 0.6; the acid value of the mixed olive oil (or pomace oil) is less than or equal to 2.0. Although the olive oil National Standard (GB 23347-2009) does not require olive oil products must be indicated on the label Acid value, But many regular enterprises olive oil products will consciously indicate the acid value, for consumers to choose when the reference. If according to the European Union olive oil standard (EC1989/2003), the acid value of extra virgin olive oil should be less than or equal to 0.8. The acid value of freshly squeezed olive oil was mostly 0.6. The acid value increased with the extension of storage time, the increase of temperature and the increase of contact with air. The acid value is usually a mandatory standard, and some manufacturers incorporate refined olive oil into extra virgin olive oil in order to reduce the acid value of the product. 3. Look at the content of trans fatty acids and identify refined olive oil It is reported that China imports a large amount of refined olive oil every year, but there are very few products sold in the market in the name of "refined olive oil. Some refined olive oils are incorporated into extra-virgin olive oil (and some are used to blend blended olive oil or olive blend oil). Refined olive oil generally does not have the smell and taste of olive fruit, but it is difficult to distinguish between refined olive oil and virgin olive oil, especially when the refined olive oil is mixed with virgin olive oil. So how to identify whether the incorporation of refined olive oil? The method is to detect trans fatty acids. trans fatty acids are produced in oils and fats during refining and hydrogenation. Virgin olive oil has not been refined, so there are very few trans fatty acids, and more trans fatty acids in refined olive oil, which is 5 to 20 times that of virgin olive oil. According to the requirements of China's national olive oil standard (GB 23347-2009), the content of trans fatty acids in virgin olive oil should be less than or equal to 0.05%; Refined olive oil is less than or equal to 0.20 (calculated by trans oleic acid). According to the requirements of the standard, olive oil product label should indicate the content of trans fatty acids. As long as the trans fatty acid exceeds 0.05% (calculated as trans oleic acid), It is indicated that there is an admixture of refined olive oil. 4. Look at the process, recognize the cold pressed words olive oil good quality is largely its special processing technology-fresh fruit cold pressed (low temperature oil) brought. Just like the freshly squeezed juice, cold pressing helps to preserve the original nutrients in the olive fruit. virgin olive oil is usually labeled "cold pressed. According to regulations, refined olive oil or mixed olive oil will not be labeled cold pressed. Olive Pomace should not be labeled "cold. 5. Look at the appearance, smell smell The normal color of olive oil is light yellow to light green, above 20 ℃, clear. Some will have suspended solids below 20 ℃. Virgin olive oil has the inherent smell and taste of olive oil, no smell. Refined olive oil should not have an odor. 6. Look at the brand, pay attention to the reputation of the business there is almost no native olive oil in China, and the olive oil sold in the market is imported. A small part of them are imported and sold directly, and most of them are imported and listed by domestic production enterprises. According to the requirements of the national standard for olive oil (GB 23347-2009), the country of origin of olive oil should be indicated on the label. Some olive oil products will have a special logo for the certification of origin, indicating that this product has passed the certification of the origin of the relevant countries or regions in Europe. In addition, in the process of import and packaging, the qualification, professional standard and credibility of the processing enterprises are very important. It is more common to be inferior to the good, the name is not true, and even the situation of short and short. 7. Note that olive pomace oil and olive blend oil olive pomace oil, as the name implies, is extracted from olive pomace (remaining pomace after Virgin), and is refined and sold on the market. Domestic and foreign standards are prescribed, in any case, olive oil residue of the product name shall not be nominal as "olive oil". It has been reported that China imports a large number of olive pomace every year, but there are few products on the market that are labeled "fruit residue. Most of these pomace oils are sold under the name of "Olive blend oil" (olive oil mixed with other vegetable oils), or simply as virgin olive oil. |
| olive oil classification | olive oil can be divided into: Virgin, refined, mixed three. Virgin olive oil using pure physical method of mechanical cold pressed, without refining, so the retention of the olive fruit in the original nutrients and phytochemicals. "Extra Virgin Olive Oil" nutritional quality is the highest, is the most nutrient content in olive oil, is the best olive oil. Refined olive oil is generally used in chemical soaking process refining, after deacidification, dehydration, degreasing process, remove all impurities in the oil. The purity is very high, but many nutrients are also removed in the refining process, and the nutritional value is relatively reduced. Mixed olive oil is a mixture of virgin olive oil and refined olive oil. |
| Product Quality index | product name: Olive oil alias: Olive essential oil EINECS: 232-277-0 Main Application: cosmetic raw material function: base oil form: oil-soluble perfume brand: Baolin fragrance: fruit fragrance Appearance: light yellow transparent liquid product name: Olive oil English name: Olive oil CAS: 8001-25-0 raw material: olive fruit Main utilization parts: fruit character: light yellow transparent liquid, fruit aroma. refractive index: 1.467~1.471 Density Index: 0.913 flash point: 225 ℃ solubility: soluble in ethanol solution packaging and storage: placed in a cool and dry place, sealed preservation. |
| Use | for the preparation of ointment, liniment, soap for special fabrics and the preparation of laxatives and cholerectants, also used as friction reducing agent ointment, liniment, special fabrics with soap preparation. Preparation of laxative and choleretic agents. Fabric lubricants. |
| production method | 1.? The fruit of Olive is obtained by pressing or extracting, or by centrifugal separation or oil filtration. With olive nuts as raw material, after cleaning, rolling, cooking, and then press, and then refined and obtained. |
| spontaneous combustion temperature | 343°C |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 02:00:12
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