Linolelaidic acid

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Linolelaidic acid[1] [2]
Linoelaidic acid.png
Names
IUPAC name
(9E,12E)-Octadeca-9,12-dienoic acid
Other names
trans,trans-9,12-Octadecadienoic acid Linoeladic acid
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
UNII
  • InChI=1S/C18H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h6-7,9-10H,2-5,8,11-17H2,1H3,(H,19,20)/b7-6+,10-9+ checkY
    Key: OYHQOLUKZRVURQ-AVQMFFATSA-N checkY
  • InChI=1/C18H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18(19)20/h6-7,9-10H,2-5,8,11-17H2,1H3,(H,19,20)/b7-6+,10-9+
    Key: OYHQOLUKZRVURQ-AVQMFFATBA
  • O=C(O)CCCCCCC/C=C/C/C=C/CCCCC
Properties
C18H32O2
Molar mass 280.45 g/mol
Melting point 28–29 °C (82–84 °F; 301–302 K)[3]
Boiling point 229 to 230 °C (444 to 446 °F; 502 to 503 K) at 16 mmHg
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N  (what is checkY☒N ?)
Infobox references

Linolelaidic acid is an omega-6 trans fatty acid (TFA) and is a geometric isomer of linoleic acid. It is found in partially hydrogenated vegetable oils. It also comprises 12.39% of the fats from the fruit of the durian species Durio graveolens.[4] It is a white (or colourless) viscous liquid.

TFAs are classified as conjugated and nonconjugated, corresponding usually to the structural elements -CH=CH-CH=CH- and -CH=CH-CH2-CH=CH-, respectively. Nonconjugated TFAs are represented by elaidic acid and linolelaidic acid. Their presence is linked heart diseases. The TFA vaccenic acid, which is of animal origin, poses less of a health risk.[5]

References[]

  1. ^ Linolelaidic acid at chemexper.com
  2. ^ Linoeladic acid at pubchem.ncbi.nlm.nih.gov
  3. ^ Kass, J. P; Burr, G. O (1939). "The Elaidinization of Linoleic Acid". Journal of the American Chemical Society. 61 (5): 1062. Bibcode:1939JAChS..61.2492E. doi:10.1021/ja01874a022.
  4. ^ 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.
  5. ^ Park, Yeonhwa "Conjugated linoleic acid (CLA): Good or bad trans fat?" Journal of Food Composition and Analysis 2009, vol. 22, S4-S12. doi:10.1016/j.jfca.2008.12.002
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