Arachidic acid

Arachidic acid
Names
IUPAC name
icosanoic acid
Other names
eicosanoic acid
n-eicosanoic acid
arachidic acid
arachic acid
C20:0 (Lipid numbers)
Identifiers
506-30-9 Yes
ChEBI CHEBI:28822 Yes
ChEMBL ChEMBL1173381 Yes
ChemSpider 10035 Yes
Jmol-3D images Image
KEGG C06425 Yes
PubChem 10467
Properties[1]
Molecular formula
C20H40O2
Molar mass 312.53 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 noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 Yes verify (what is: Yes/?)
Infobox references

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

Typical Fatty acid composition (%):[5] 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
  1. 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.
  2. U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
  3. USDA nutrient database
  4. Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories