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'''Arachidic acid''', also called '''eicosanoic acid''', is the saturated [[fatty acid]] with a 20-carbon chain. It is as a minor constituent of [[cupuaçu]] butter (7%)<ref>{{cite journal |authors= Cohen, K. de O. & Jackix, M. de N. H. | title = Características químicas e física da gordura de cupuaçu e da manteiga de cacau | journal = Documentos / Embrapa Cerrados |language = Portuguese | year = 2009 | issue = 269 | pages = 1–22| url=http://ainfo.cnptia.embrapa.br/digital/bitstream/CPAC-2010/31579/1/doc-269.pdf | format = pdf }}</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 |url=http://iupac.org/publications/pac/73/4/0685/ |doi=10.1351/pac200173040685 }}</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]</ref>
'''Arachidic acid''', also called '''eicosanoic acid''', is the saturated [[fatty acid]] with a 20-carbon chain. It is as a minor constituent of [[cupuaçu]] butter (7%),<ref>{{cite journal |authors= Cohen, K. de O. & Jackix, M. de N. H. | title = Características químicas e física da gordura de cupuaçu e da manteiga de cacau | journal = Documentos / Embrapa Cerrados |language = Portuguese | year = 2009 | issue = 269 | pages = 1–22| url=http://ainfo.cnptia.embrapa.br/digital/bitstream/CPAC-2010/31579/1/doc-269.pdf | format = pdf }}</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 |url=http://iupac.org/publications/pac/73/4/0685/ |doi=10.1351/pac200173040685 }}</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]</ref>


<u>Typical Fatty acid composition (%):</u><ref name=frank>Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", ''Prospector'', [[Underwriters Laboratories]]</ref> Its name derives from the Latin ''arachis'' — peanut. It can be formed by the [[hydrogenation]] of [[arachidonic acid]].
<u>Typical Fatty acid composition (%):</u><ref name=frank>Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", ''Prospector'', [[Underwriters Laboratories]]</ref> Its name derives from the Latin ''arachis'' — peanut. It can be formed by the [[hydrogenation]] of [[arachidonic acid]].
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[[Category:Fatty acids]]
[[Category:Fatty acids]]
[[Category:Alkanoic acids]]
[[Category:Alkanoic acids]]

Revision as of 05:06, 13 October 2015

Arachidic acid
Names
IUPAC name
icosanoic acid
Other names
eicosanoic acid
n-eicosanoic acid
arachidic acid
arachic acid
C20:0 (Lipid numbers)
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.007.302 Edit this at Wikidata
KEGG
  • InChI=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) checkY
    Key: VKOBVWXKNCXXDE-UHFFFAOYSA-N checkY
  • InChI=1/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)
    Key: VKOBVWXKNCXXDE-UHFFFAOYAB
  • O=C(O)CCCCCCCCCCCCCCCCCCC
Properties
C20H40O2
Molar mass 312.538 g·mol−1
Appearance White crystalline solid
Density 0.8240 g/cm3
Melting point 75.5 °C (167.9 °F; 348.6 K)
Boiling point 328 °C (622 °F; 601 K)
Practically insoluble in water
Hazards
Flash point 169.7 °C (337.5 °F; 442.8 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Arachidic acid, also called eicosanoic acid, is the saturated fatty acid with a 20-carbon chain. It is as a minor constituent of cupuaçu butter (7%),[2] peanut oil (1.1%–1.7%),[3] corn oil (3%),[4] and cocoa butter (1%).[5]

Typical Fatty acid composition (%):[6] 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

  1. ^ *Merck Index, 11th Edition, 791
  2. ^ "Características químicas e física da gordura de cupuaçu e da manteiga de cacau" (pdf). Documentos / Embrapa Cerrados (in Portuguese) (269): 1–22. 2009. {{cite journal}}: Unknown parameter |authors= ignored (help)
  3. ^ 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.
  4. ^ U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
  5. ^ USDA nutrient database
  6. ^ Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories


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