Arachidic acid: Difference between revisions
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|ImageFile=Arachinsäure.svg |
| ImageFile=Arachinsäure.svg |
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|ImageSize=320px |
| ImageSize=320px |
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|IUPACName=icosanoic acid |
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| ImageFile2=Arachidic Acid.png |
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| ImageSize2=320px |
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| PIN=Icosanoic acid |
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| KEGG_Ref = {{keggcite|correct|kegg}} |
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| KEGG = C06425 |
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| InChIKey = VKOBVWXKNCXXDE-UHFFFAOYAB |
| InChIKey = VKOBVWXKNCXXDE-UHFFFAOYAB |
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| ChEMBL_Ref = {{ebicite|correct|EBI}} |
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| ChEMBL = 1173381 |
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| StdInChI_Ref = {{stdinchicite|correct|chemspider}} |
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| StdInChI = 1S/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22) |
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| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}} |
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| StdInChIKey = VKOBVWXKNCXXDE-UHFFFAOYSA-N |
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| CASNo_Ref = {{cascite|correct|CAS}} |
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| CASNo=506-30-9 |
| CASNo=506-30-9 |
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| UNII_Ref = {{fdacite|correct|FDA}} |
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| UNII = PQB8MJD4RB |
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| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}} |
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| ChemSpiderID=10035 |
| ChemSpiderID=10035 |
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| ChEBI_Ref = {{ebicite|correct|EBI}} |
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| ChEBI = 28822 |
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|Section2= |
|Section2={{Chembox Properties |
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| Formula=C<sub>20</sub>H<sub>40</sub>O<sub>2</sub> |
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| C=20 | H=40 | O=2 |
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| MolarMass=312.5304 |
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| Appearance=White crystalline solid |
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| Density=0.8240 g/cm<sup>3</sup> |
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| MeltingPtC=75.4 |
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| BoilingPtC=328 |
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| Solubility=Practically insoluble in water |
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|Section3= |
|Section3={{Chembox Hazards |
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| MainHazards= |
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| FlashPtC = 110 |
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| AutoignitionPtC = |
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| Autoignition= |
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'''Arachidic acid''', also called '''eicosanoic acid''', is a saturated [[fatty acid]] found as a minor constituent of [[peanut]] oil (1.1%–1.7%).<ref name="lexicon">{{cite journal |year=2001 |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |url=http://iupac.org/publications/pac/73/4/0685/ |doi=10.1351/pac200173040685 }}</ref> Its name derives from the Latin ''arachis'' — peanut. It can be formed by the [[hydrogenation]] of [[arachidonic acid]]. |
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'''Arachidic acid''', also known as '''icosanoic acid''', is a saturated [[fatty acid]] with a 20-carbon chain. It is a minor constituent of [[cupuaçu]] butter (7%),<ref>{{cite journal |author= Cohen, K. de O. |author2= Jackix, M. de N. H. |name-list-style= amp | title = Características químicas e física da gordura de cupuaçu e da manteiga de cacau | journal = Document / Embrapa Cerrados |language = pt | year = 2009 | issue = 269 | pages = 1–22| url=http://ainfo.cnptia.embrapa.br/digital/bitstream/CPAC-2010/31579/1/doc-269.pdf }}</ref> [[perilla oil]] (0–1%),<ref>{{Cite book|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-Ci|location=London|pages=93|chapter=9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|quote=Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|doi=10.1201/9781439822715}}</ref> [[peanut oil]] (1.1–1.7%),<ref name="lexicon">{{cite journal |year=2001 |last1=Beare-Rogers |first1=J. |last2=Dieffenbacher |first2=A. |last3=Holm |first3=J.V. |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |doi=10.1351/pac200173040685 |doi-access=free |s2cid=84492006 }}</ref> corn oil (3%),<ref name="USDA">U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. [http://www.ars.usda.gov/ba/bhnrc/ndl Nutrient Data Laboratory Home Page]</ref> and [[cocoa butter]] (1%).<ref>[http://www.nal.usda.gov/fnic/foodcomp/search/ USDA nutrient database] {{webarchive |url=https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |date=March 3, 2015 }}</ref> The salts and esters of arachidic acid are known as '''arachidates'''. |
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Its name derives from the Latin ''arachis''—peanut. It can be formed by the [[hydrogenation]] of [[arachidonic acid]]. |
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Reduction of arachidic acid yields [[arachidyl alcohol]]. |
Reduction of arachidic acid yields [[arachidyl alcohol]]. |
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Arachidic acid is used for the production of detergents, photographic materials and lubricants. |
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==References== |
==References== |
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{{reflist}} |
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<references /> |
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{{Fatty acids}} |
{{Fatty acids}} |
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{{Authority control}} |
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[[Category:Fatty acids]] |
[[Category:Fatty acids]] |
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[[Category:Alkanoic acids]] |
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{{organic-compound-stub}} |
{{organic-compound-stub}} |
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[[de:Arachinsäure]] |
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[[fr:Acide eicosanoïque]] |
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[[it:Acido arachico]] |
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[[lv:Arahīnskābe]] |
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[[nl:Arachidinezuur]] |
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[[ja:アラキジン酸]] |
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[[pl:Kwas arachidowy]] |
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[[pt:Ácido eicosanoico]] |
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[[ru:Арахиновая кислота]] |
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Latest revision as of 17:23, 7 April 2024
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| Names | |
|---|---|
| Preferred IUPAC name
Icosanoic acid | |
| Other names | |
| Identifiers | |
3D model (JSmol)
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| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.007.302 |
| KEGG | |
PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
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| Properties[1] | |
| C20H40O2 | |
| Molar mass | 312.538 g·mol−1 |
| Appearance | White crystalline solid |
| Density | 0.8240 g/cm3 |
| Melting point | 75.4 °C (167.7 °F; 348.5 K) |
| Boiling point | 328 °C (622 °F; 601 K) |
| Practically insoluble in water | |
| Hazards | |
| Flash point | 110 °C (230 °F; 383 K) |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Arachidic acid, also known as icosanoic acid, is a saturated fatty acid with a 20-carbon chain. It is a minor constituent of cupuaçu butter (7%),[2] perilla oil (0–1%),[3] peanut oil (1.1–1.7%),[4] corn oil (3%),[5] and cocoa butter (1%).[6] The salts and esters of arachidic acid are known as arachidates.
Its name derives from the Latin arachis—peanut. It can be formed by the hydrogenation of arachidonic acid.
Reduction of arachidic acid yields arachidyl alcohol.
Arachidic acid is used for the production of detergents, photographic materials and lubricants.
References
[edit]- ^ *Merck Index, 11th Edition, 791
- ^ Cohen, K. de O. & Jackix, M. de N. H. (2009). "Características químicas e física da gordura de cupuaçu e da manteiga de cacau" (PDF). Document / Embrapa Cerrados (in Portuguese) (269): 1–22.
- ^ Shin, Hyo-Sun (1997). "9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil". In Yu, He-Ci; Kosuna, Kenichi; Haga, Megumi (eds.). Perilla: The Genus Perilla. London: CRC Press. p. 93. doi:10.1201/9781439822715. ISBN 9789057021718.
Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).
- ^ Beare-Rogers, J.; Dieffenbacher, A.; Holm, J.V. (2001). "Lexicon of lipid nutrition (IUPAC Technical Report)". Pure and Applied Chemistry. 73 (4): 685–744. doi:10.1351/pac200173040685. S2CID 84492006.
- ^ U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
- ^ USDA nutrient database Archived March 3, 2015, at the Wayback Machine
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