Arachidic acid: Difference between revisions
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Arachidates - salts and esters |
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| IUPACName= |
| IUPACName=eicosanoic acid |
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| OtherNames=eicosanoic acid<br />''n''-eicosanoic acid<br />arachidic acid<br />arachic acid<br />C20:0 ([[Fatty acid#Nomenclature|Lipid numbers]]) |
| OtherNames=eicosanoic acid<br />''n''-eicosanoic acid<br />arachidic acid<br />arachic acid<br />C20:0 ([[Fatty acid#Nomenclature|Lipid numbers]]) |
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Revision as of 11:12, 23 August 2019
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| Names | |
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| IUPAC name
eicosanoic acid
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| 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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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 | 75.5 °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).
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Arachidic acid, also known as eicosanoic 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] It also constitutes 7.08% of the fats from the fruit of the durian species Durio graveolens.[7] 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
- ^ *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.
{{cite journal}}: Unknown parameter|last-author-amp=ignored (|name-list-style=suggested) (help) - ^ 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).
[permanent dead link] - ^ 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.
- ^ 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
- ^ Nasaruddin, Mohd hanif; Noor, Noor Qhairul Izzreen Mohd; Mamat, Hasmadi (2013). "Komposisi Proksimat dan Komponen Asid Lemak Durian Kuning (Durio graveolens) Sabah" [Proximate and Fatty Acid Composition of Sabah Yellow Durian (Durio graveolens)] (PDF). Sains Malaysiana (in Malay). 42 (9): 1283–1288. ISSN 0126-6039. OCLC 857479186. Retrieved 28 November 2017.
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