Pure olive oil

The PV is greatly reduced by the refining process used for most vegetable oils. Virgin olive oils are not exposed to such processes and the PVs permitted in these products are considerably higher. Extra-virgin olive oils are permitted PVs <20 meq/kg under international standards, whereas pure olive oils, which by definition are blends of virgin and refined olive oils, are required to have PVs <10 meq/kg. 

It transpired that the toxic oil was rapeseed oil that had been adulterated by the addition of 2 per cent of a chemical called aniline, as required by law in Spain for imported rapeseed oil so that it cannot be used for cooking. This oil had been refined and was sold for human consumption, as had been done before without adverse effects. It would appear that a batch of oil may have been refined differently or somehow became contaminated. The toxic oil was found to come from only one source within a particular refinery. The Spanish government agreed to replace the suspect oil with pure olive oil, after which the number of new cases subsided. Collection of contaminated oils known to be associated with the syndrome for analysis was a difficult task due to the government exchange programme. The results showed that the oil associated with the syndrome had a similar composition to rapeseed oil and contained contaminants as a result of the added aniline and the subsequent refining process. 

Olive oil is made from the ripe, purple fruits. Olive oil has a relatively high percentage of unsaturated fatty acids, and is purportedly healthier than many other vegetable oils. It consists of about 80% oleic acid and 10% palmitic acid. Extra virgin olive oil is considered the best, and is prepared by extraction without the use of chemical solvents. Pure olive oil is extracted with the use of chemical solvents, and this process removes some of the color and flavor that is so characteristic of extra virgin olive oil. 

A 250 mg sample of pure olive oil required 47.5 mg of KOH for complete saponification. Calculate the average MW of the triglycerides in the olive oil. 

Gomenoleo oil pure olive oil olea europaea oil oleum olivae. 

Patient 20 has been shown to be mosaic for a PEX6 defect (Moser, 1999). Cultured skin fibroblasts and liver biopsy samples have demonstrated a mixture of normal and abnormal cells (Pineda, et al., 1999). The patient is now 16 yr old. Developmental milestones were delayed at 2 yr. Liver biopsy showed micronodular cirrhosis. Neurologic exam at 3.5 yr showed nystagmus, head tremor, and generalized spasticity, and he was unable to walk. At 4 yr of age, he was started on a diet containing medium-chain triglycerides, pure olive oil (20% of daily fat intake), and vitamin A supplementation. This coincided with clinical improvement as evidence by the disappearance of abnormal eye movements and head tremor and reduction of spasticity. This improvement was attributed to a reduction in phytanic acid levels. Visual evoked responses improved between 4 and 6 yr of age. DHA therapy was added to the regimen at age 6.7 yr. Further improvement of the visual evoked responses occurred. At 12 yr, motor and mental improvements have been maintained. He is able to stand with support. His IQ is 60 and he attends a special school. 

Guimet et al. used two potential multiway methods for the discrimination between virgin olive oils and pure olive oils the unfold principal component analysis (U-PCA) and parallel factor analysis (PARAFAC), for the exploratory analysis of these two types of oils. Both methods were applied to the excitation-emission fluorescence matrices (EEM) of olive oils and followed the comparison of the results with the ones obtained with multivariate principal component analysis (PCA) based on a fluorescence spectrum recorded at only one excitation wavelength. 

Soaps.—Oomposition of Pure Olive-oil p.—London mottled Soa... 

Samples and Measurements. Pure olive oil purchased from from WAKO Pure Chemical Industries, Ltd., Japan was quantitatively weighed in a 4-mm quartz cell, and its NIR spectrum was measured. A small amount of the chosen adulterant was then quantitatively added, and the NIR spectrum was again measured. The addition and NIR spectral measurements continued until the cell was nearly filled with the oil mixture. The cell was then washed and dried before starting the next series of measurements, in which an adulterant was put in the cell first, and then oUve oil was added dropwise. In this way we were able to cover the whole range of adulteration from 0 to 100% weight/weight. The same procedure was repeated with walnut oil, hazelnut oil, com oil, soya oil, and sunflower oil as adulterants. 

The axes in Figures 6.7 and 6.8 represent the principal components used in classifying the calibration and validation samples. The olive oil spectrum lies at the center, and the other samples of adulterated olive oil spread out in the three-dimensional latent variable space, depending on their variation relative to the pure olive oil profile. 

The closeness of the group to the olive oil sample indicates the closeness of the composition of the pure olive oil and the adulterant. Obviously, the fatty acid profile of the walnut oil adulterant seems to differ more than the fatty acid profiles of the other adulterants. Apart from one of the walnut oil-adulterated olive oil samples, all samples were correctly classified. An almost 100% prediction of the adulterants was achieved. 

Mix silver nitrate and sodium benzoate in hot aqueous solution cool and collect, wash and dry the precipitated silver benzoate. Add 0 02 g of the dry benzoate to 5 ml of the oil and heat the mixture to 150° in an oil-bath. A definite brown coloration is obtained, which may, even with a sample containing only 1 per cent of extracted oil, easily be distinguished from that produced by pure olive oil. 

Solution of rosin in olive oil, in the open bottle. After a very short colorless phase, all the caps express similar phenomena of coloring to those of pure olive oil ( 247), only they are slower the duration of the caps is very variable, and can reach 2.5. These facts are of second category but, with the opening of the pipe, one obtains bubbles of 3.5 centimetres at the maximum, which is a tendency towards the third. 

Discrimination between virgin olive oils and pure olive oils EEM PARAFAC i+U-PCA and PCA) [53]... 

As regards its constitution glycerine soap is a potash soap, dissolved with or without addition of alcohol in very little water and mixed with scented and coloured glycerine. It is produced by saponification (f pure olive oil with potash lye, and dissolving 100 parts of this soap in a mixture composed of 50 parts of water and 50 parts rf alcohol at 40 per cent and adding lO parts of glycerine. This soap solution is a yellow brown and a certain amount rf colouring matter need only be added in order to obtain the honey-coloured article. 

It is gained by cold and hot pressing, followed by extraction with hexane. Thus different levels of quality are produced. Typical qualities of o. oil are so-called virgin oils , which sometimes have high acidity levels due to the mechanical processing of the oil. Pure olive oil often is a mixture of virgin oil and refined o. oil. Refining leads to lower acidity levels. The oil is almost completely used as edible oil. 

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