Vegetable oils olive oil

Squalene Vegetable oil, olive oil, rice bran oil Myrtenol Myrtus cuninus... 

Castor Oil Corn oil Cottonseed oil Hydrogenated soybean oil Hydrogenated vegetable oils Olive oil Peanut oil Peppermint oil Safflower oil Sesame oil Soybean oil ... 

One common feature of the mediterranean dietary habit is the use of olive oil as fat source in place of animal fat typical of Northern European and USA diets. As compared to other vegetable oils, olive oil is charaeterized by the peculiar composition of the tryglieeride fraction and by the phenolic and volatile constituents which affect the organolectic properties. Olive oil is rich in monounsaturated fat (56-84% of oleic acid), contains 3-21% of the essential linoleic aeid [3], is low in tocopherols [4,5] and therefore the presence of phenols is important to mantain the anti-oxidative stability. Several articles [1,2,6] reviewed the reasons why olive oil should be preferable to other dietary fat, paying particular attention to the fatty acid composition. Oleic acid is antithrombotic compared to saturated fatty acids [7]. Monounsaturated and polyunsaturated fats reduced low density lipoproteins (LDL) levels. 

According to Santinelli and co-workers (1992), the 1-random, 2-random, 3-random distribution theory is not always applicable to olive oil. Like other vegetable oils, olive oil has a high concentration of oleic acid and a low concentration of palmitic and stearic acids in position 2 of the triacylglycerol molecules. 

Zandomeneghi, M., Carbonaro, L., and Caffarata, C., Huorescence of vegetable oils Olive oils, J. Agric. Food Chem., 53, 759, 2005. 

Castile soap is manufactured from olive oil, transparent soap from decolorized fats and liquid green soap from KOH and vegetable oils. Soaps are sometimes superfatted in that they contain some free fatty acid. 

Other chemicals in use in deep chemical peel formulas include septisol, water, and vegetable oils (glycerin, olive, sesame). 

A continuous stirred tank reactor has been reported for the hydrolysis of the triglycerides existing in vegetable oil in the presence of the aqueous phase and for synthesis reactions (Table 5). A microfilter can be used to prevent the immobilized enzyme from leaving the reactor. Kawano et al. [115] investigated the hydrolysis of olive oil in octane with Candida cylindracea lipase in aqueous solution in a Vibro Mixer reactor containing vibration plates connected to the crankshaft of a motor and oscillated with fixed rates. 

When oils are used as vehicles in ophthalmic fluids, they must be of the highest purity. Vegetable oils such as olive oil, castor oil, and sesame oil have been used for extemporaneous compounding. These oils are subject to rancidity and, therefore, must be used carefully. Some commercial oils, such as peanut oil, contain stabilizers that could be irritating. The purest grade of oil, such as that used for parenteral products, would be advisable for ophthalmics. 

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

Glycerolipids Animal fats, vegetable oils (e.g. palm oil, olive oil) including drying oils (e.g. linseed, walnut, poppy seed) Paint binders, varnishes, illuminants, commodities, ingredients of cosmetic and pharmaceutical preparations... 

Vegetable oils and dairy and animal fats were used extensively in ancient times in cookery, for lighting, and as ingredients of cosmetics, balms and medications [21 29]. Olive, almond, balanos, castor, coconut, linseed, moringa, palm, poppy, radish, safflower, and sesame oils were well known oleiferous species in the Mediterranean [21,30], Data on... 

The solubility of C60 and C70 in a series of vegetable oils, namely olive, sunflower, peanut, soybean, linseed and castor oil, has been determined quantitatively spectrophotometrically. Additionally, the solubility of C60 and C70 has been determined quantitatively in the methyl esters of brassica oilseed and only qualitatively in molten cow butter, molten stearic acid and molten behenamide. The experimental results show that the solubility of fullerenes appears to be dependent on the unsaturation level of the fatty acids composing the vegetable oils being lower in oils with higher unsaturation level. The solubility has been found dependent also on the polarizability parameter of the vegetable oils. 

Fullerenes were high purity grades (99 + %) from Southern Chemicals LLC. Vegetable oils were commercially available oils from olive, linseed, soybean, sunflower, peanut and castor. A methyl ester of brassica oilseed also was employed. 

The solubility of C60 in vegetable oils was initially found very low. For instance, in olive oil a value of 6mg/l has been reported (Braun et al., 2007). Further work has reported that the solubility of C60 in a series of vegetable oils is instead at the level of 100-200 mg/1 (Cataldo and Braun, 2007). The differences may be, at least in part, ascribed to the different analytical procedures employed, but certainly they... 

The solubility of C60 and C70 fullerenes in vegetable oils will permit to employ these molecules for topical use in creams, lotions and ointments, which are adsorbed by skin. Vegetable oils, especially olive oil, are considered excellent excipients for injectable preparation where the active principle is soluble in fats. Their absorption in the subcutaneous tissues is slow and limited and ensures a gradual release of the active principle (Adami, 1960). 

The effects of dietary lipids on human health are complex. However, in general dietary terms, monounsaturated fatty acids are considered to be more healthful than saturated fatty acids. A lot of people, concerned about their health, have decreased their dietary intake of butter in favor of olive oil or vegetable oils. 

The importance of the Mediterranean diet led to increased research activity on olive oils, which mainly focused, among other issnes, on phenolic substances becanse of their biological activities and of the fact that virgin olive oils are the only vegetable oils that contain them, while tocopherols are widely distributed in such foods. Phenolic substances are responsible for the typical taste of olive oils, characterized by fruity, bitter, and pungent flavors. 

Methyl Acetate Methyl Amyl Acetate Octyl Epoxy Tallate Olive Oil Palm Oil Peanut Oil Propyl Acetate Safflower Oil Soybean Oil Tallow Tucum Oil Vegetable Oil... 

Statistics.—Of the six principal vegetal oils, namely, palm, cocoa nut, caster, olive, linsood, and rape, the first four are imported in the state of oil only the last two, chiefly as seed. The following table exhi-bila the proportions of the latter imported in the year 1850 —... 

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. 

The IUPAC Commission on Oils, Fats and Derivatives undertook the development of a method and collaborative study for the determination of triglycerides in vegetable oils by liquid chromatography. Three collaborative studies were conducted from 1985 to 1987. Refinements were made in the method after the first collaborative study, and the second and third collaborative studies demonstrated that the method produces acceptable results. Materials studied were soybean oil, almond oil, sunflower oil, olive oil, rapeseed oil, and blends of palm and sunflower oils and almond and sunflower oils. Six test samples were analyzed by 18 laboratories from 11 countries in the second study 4 test samples were analyzed by 16 laboratories from 12 countries in the third study. The method for the determination of triglycerides (by partition numbers) in vegetable oils by liquid chromatography was the first action adopted by AOAC INTERNATIONAL as an IUPAC-AOC-AOAC method (103). 

The presence of vegetable oils of high linoleic acid content in olive oil can be detected by measuring its authenticity factor (Au) as follows ... 

Dark green and yellow vegetables tend to contain elevated contaminant levels along with salad vegetables (tomato, cucumber, celery, sweet peppers, lettuce). It is also important to note that vegetable oils, margarine, and olives contain elevated contaminant levels (l.e., oils tend to be... 

---