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Safety Information

23-0400

Sigma-Aldrich

Olive oil

CP

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About This Item

CAS Number:
8001-25-0
MDL number:
MFCD00131764
UNSPSC Code:
12352211

grade

CP

form

liquid

availability

available only in Japan

functional group

ester
oleic acid

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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.

Quality

Highly refined; low acidity.

Storage Class Code

10 - Combustible liquids

WGK

awg

Flash Point(F)

617.0 °F

Flash Point(C)

325 °C

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

23-0400-6-500ML-J:
23-0400-5-500G-J:

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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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