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.
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| IUPAC name
eicosanoic acid
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3D model (JSmol)
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| ChemSpider | |
| ECHA InfoCard | 100.007.302 
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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 | 75.4 degrees Celsius (167.7 degrees Fahrenheit; 348.5 Kelvin) |
| Boiling point | 328 degrees Celsius (622 degrees Fahrenheit; 601 Kelvin) |
| Practically insoluble in water | |
| Hazards | |
| Flash point | 110 degree Celsius (230 degrees Fahrenheit; 383 Kelvin) |
Except where otherwise noted, data are given for materials in their standard state (at 25 degrees Celsius [77 degrees Fahrenheit], 100 kilopascals). | |
 verify (what is   ?)
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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.
ReferencesEdit
- ^ *Merck Index, eleventh 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).
[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. 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
- ^ 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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