About This Item
Produtos recomendados
grau
CP
forma
liquid
disponibilidade
available only in Japan
grupo funcional
ester
oleic acid
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Ações bioquímicas/fisiológicas
The health benefits of olive oil result from its higher proportion of monounsaturated fats, as well as its antioxidant constituents: hydroxytyrosol, oleuropein and oleocanthal.
Qualidade
Highly refined; low acidity.
Código de classe de armazenamento
10 - Combustible liquids
Classe de risco de água (WGK)
awg
Ponto de fulgor (°F)
617.0 °F
Ponto de fulgor (°C)
325 °C
Certificados de análise (COA)
Busque Certificados de análise (COA) digitando o Número do Lote do produto. Os números de lote e remessa podem ser encontrados no rótulo de um produto após a palavra “Lot” ou “Batch”.
Já possui este produto?
Encontre a documentação dos produtos que você adquiriu recentemente na biblioteca de documentos.
Pietro Picconi et al.
Bioorganic & medicinal chemistry, 25(15), 3971-3979 (2017-06-11)
A novel series of pyridyl nitrofuranyl isoxazolines were synthesized and evaluated for their antibacterial activity against multiple drug resistant (MDR) Staphylococcus strains. Compounds with piperazine linker between the pyridyl group and isoxazoline ring showed better activity when compared to compounds
Rogelio Salas et al.
Nutrition research (New York, N.Y.), 33(3), 204-210 (2013-03-20)
Nutrition is recognized as one of the major health determinants, and so a healthy diet may contribute to the delay or prevention of an important number of chronic diseases. The aim of this study was to assess the current food
Hanae El Monfalouti et al.
Natural product communications, 8(1), 55-57 (2013-03-12)
Vitamin E supplements could be beneficial for postmenopausal women. To evaluate the effect of edible argan oil consumption on the antioxidant status of postmenopausal women, the vitamin E serum level of 151 menopausal women consuming either olive or argan oil
Banu Bayram et al.
Food chemistry, 138(2-3), 1663-1669 (2013-02-16)
A liquid chromatographic method with a coulometric electrochemical detector (ECD) and a fused-core column was developed for the quantification of the olive oil phenolics tyrosol, hydroxytyrosol, oleuropein, pinoresinol, and caffeic, ferulic, vanillic, and p-coumaric acid. The method was validated according
Christos Bazakos et al.
Food chemistry, 134(4), 2411-2418 (2013-02-28)
Authenticity and traceability of high quality monovarietal extra virgin olive oils is a major concern for markets and consumers. Although analytical chemistry techniques are widely used to satisfy these needs recently developed DNA-based methods can serve as complementary approaches. A
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