W530191
橄榄油
extra virgin, Certified organic (NOP)
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关于此项目
Organoleptic:
green; oily; sweet
Grade:
Certified organic (NOP), Halal, Kosher
Biological source:
Olea europaea
Food allergen:
no known allergens
biological source
Olea europaea
grade
Certified organic (NOP), Halal, Kosher
origin
Tunisia origin
refractive index
n20/D 1.469
density
0.910 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; oily; sweet
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General description
Extra virgin olive oil (EVOO) is generally obtained from the mesocarp of the olive fruits by mechanical pressing. Its health-promoting and protective effects may be due to the presence of phenolic compounds that possess antimicrobial, antioxidant and anti-inflammatory properties. Oleocanthal, a component of newly pressed extra-virgin olive oil shows potent anti-inflammatory activity similar to ibuprofen. Another component, hydroxytyrosol is reported to be a potent antioxidant.
Biochem/physiol Actions
橄榄油对健康的益处来自于其较高的单不饱和脂肪比例，以及其抗氧化剂成分：羟基酪醇、橄榄苦苷和油橄榄酚。
Legal Information
通过 MOSA 有机认证
存储类别
10 - Combustible liquids
wgk
awg
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
法规信息
新产品
此项目有
Inhibition of peroxynitrite dependent DNA base modification and tyrosine nitration by the extra virgin olive oil-derived antioxidant hydroxytyrosol.
Deiana M, et al.
Free Radical Biology & Medicine, 26(5), 762-769 (1999)
Phytochemistry: ibuprofen-like activity in extra-virgin olive oil.
Beauchamp GK, et al.
Nature, 437(7055), 45-46 (2005)
Edwin Frankel et al.
Journal of agricultural and food chemistry, 61(22), 5179-5188 (2013-05-10)
This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of
Photis Dais et al.
Analytica chimica acta, 765, 1-27 (2013-02-16)
Nuclear Magnetic Resonance (NMR) Spectroscopy has been extensively used for the analysis of olive oil and it has been established as a valuable tool for its quality assessment and authenticity. To date, a large number of research and review articles
Griet Knockaert et al.
Food chemistry, 138(2-3), 1515-1520 (2013-02-16)
The effect of thermal processing (85-130°C) and combined thermal/high pressure processing (100°C combined with 0.1 to 700 MPa and 700 MPa combined with 85-115°C) on β-carotene isomerisation in an olive oil/carrot emulsion and pure olive oil phase enriched with carrot
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