The level of 2-glyceryl monopalmitate (2-GMP) measures adulteration in olive oil with esterified oils. However, there are genuine refined olive and refined olive-pomace oils that do not meet the specifications of the standard set by the International Olive Council. For this reason, there is a need to investigate the factors that affect 2-GMP levels in olive and in olive pomace oil. The results showed a range for palmitic acid from 9.91 to 18.5% in different olive oil varieties and with it a progressive rise in 2-GMP from 0.59 to 0.92%. In addition, other oils, rich in palmitic acid, have higher percentages (7.82 and 8.27% of 2-GMP in coprah and palm oil, respectively). On the other hand, higher contents of 2-GMP were found in refined oils after physical refining compared to chemical refining. Interesterification reactions were increased because of the high steam distillation temperatures and residence time along with the higher amounts of free fatty acids and the presence of mono- and di-glycerides. An experimental design, central composite design, was used to find a model that optimizes temperature and residence time to minimize 2-GMP and showed that the best condition was 180 °C for 175 min.

2-棕榈酸单棕榈酸甘油酯（2-GMP）的水平可衡量橄榄油与酯化油的掺假情况。但是，有真正的精制橄榄油和精制橄榄果渣油不符合国际橄榄理事会制定的标准规格。因此，有必要研究影响橄榄油和橄榄果渣油中2-GMP水平的因素。结果表明，不同橄榄油品种中棕榈酸的含量范围为9.91％至18.5％，2-GMP含量从0.59％逐渐提高至0.92％。此外，其他富含棕榈酸的油所占的百分比更高（分别为紫罗兰和棕榈油中2-GMP的7.82和8.27％）。另一方面，物理精炼后的精炼油中2-GMP的含量高于化学精炼。由于较高的蒸汽蒸馏温度和停留时间，以及较高量的游离脂肪酸以及甘油一酯和甘油二酯的存在，使酯交换反应增加。使用实验设计（中央复合设计）来找到优化温度和停留时间以最小化2-GMP的模型，结果表明最佳条件是180°C持续175分钟。