Palmitic
Acid
Palmitic acid,CH3(CH2)14COOH or hexadecanoic acid in IUPAC nomenclature,
is one of the most common saturated fatty acids found in animals
and plants. As its name indicates, it is a major component of
the oil from palm trees (palm oil and palm kernel oil). The word
palmitic is from the French "palmitique", the pith of the palm
tree. Palmitic acid was discovered by Edmond Frémy in 1840, in
saponified palm oil. Butter, cheese, milk and meat also contain
this fatty acid.
Palmitic acid is one of the most common saturated fatty acids
found in animals and plants. As its name indicates, it is a major
component of the oil from palm trees (palm oil and palm kernel
oil). Palmitic acid is the first fatty acid produced during lipogenesis
(fatty acid synthesis) and from which longer fatty acids can be
produced. Palmitic acid is the first fatty acid produced during
lipogenesis (fatty acid synthesis) and from which longer fatty
acids can be produced. Fatty acids are a carboxylic acid with
a long unbranched aliphatic tail (chain), which is either saturated
or unsaturated. Fatty acids derived from natural fats and oils
may be assumed to have at least 8 carbon atoms. Most of the natural
fatty acids have an even number of carbon atoms, because their
biosynthesis involves acetyl-CoA, a coenzyme carrying a two-carbon-atom
group.
Palmitate is a term for the salts or esters of palmitic acid.
The palmitate anion is the observed form of palmitic acid at physiological
pH.
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Myristic
Acid
Myristic acid, also called tetradecanoic acid or 14:0 is a common
saturated fatty acid with the molecular formula CH3(CH2)12COOH.
A myristate is a salt or ester of myristic acid. Myristic acid
is named after the Nutmeg Myristica fragrans. Nutmeg butter is
75% trimyristin, the triglyceride of myristic acid. Besides nutmeg,
myristic acid is also found in palm oil, coconut oil, butter fat,
and spermacetin, the crystallized fraction of oil from the sperm
whale.
Myristic acid is also commonly added co-translationally to the
penultimate, nitrogen-terminus, glycine in receptor-associated
kinases to confer the membrane localisation of the enzyme. The
myristic acid has a sufficiently high hydrophobicity to become
incorporated into the fatty acyl core of the phospholipid bilayer
of the plasma membrane of the eukaryotic cell. In this way, myristic
acid acts as a lipid anchor in biomembranes.
Myristic acid is also found in palm oil, butter fat and spermacetin,
the crystallized fraction of oil from the sperm whale. Fatty acids
are a carboxylic acid with a long unbranched aliphatic tail (chain),
which is either saturated or unsaturated. Fatty acids derived
from natural fats and oils.
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Stearic
Acid
Stearic acid is a saturated fat that's mainly in animal products.
It's also in some plant foods like chocolate. It's very stable
in storage and during frying. A relatively large percentage of
stearic acid consumed is converted to oleic acid (a monounsaturated
fat). Stearic acid is used to form margarines, shortenings, spreads,
and as a cream base for baked products. Even though stearic acid
is a saturated fat, studies have suggested that it has little
effect on blood cholesterol levels, because such a high proportion
is converted to oleic acid.
Pure stearic acid is a white, waxy solid crystalline material
that melts at 156°F (69°C). It is odorless and tasteless. However,
because of its natural origin, pure stearic is hard to obtain.
Stearic acid is derived predominantly from fats and oils. These
materials contain triglycerides which are glycerine molecules
attached to long hydrocarbon chains. These hydrocarbons can be
removed from the glycerine backbone through a variety of techniques.
When a triglyceride molecule is split, it yields three molecules
of fatty acid and one molecule of glycerine. The major fat used
in the production of stearic acid is beef fat, also known as tallow.
Stearic acid is also obtained in lesser amounts from herring and
sardine. Plant oils such as cotton, coconut, palm kernel, castor
beans, rapeseed, soybeans, and sunflowers are also natural sources.
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Arachidic
Acid
Arachidic acid, also called eicosanoic acid, is a saturated fatty
acid found in peanut oil, vegetable, and fish oils. Its name derives
from the Latin arachis peanut. It can be formed by the hydrogenation
of arachidonic acid. It is practically insoluble in water, and
stable under normal conditions.
It is also known as eicosanoic acid. Some lack the ability to
convert linolenic acid into arachidonic acid, making it an essential
part of their diet. Arachidic acid is present in the membranes
of the body's cells and is highly enriched in the brain. It is
known to increase serum low-density lipoproteins resulting in
high blood cholesterol levels.
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Behanic
Acid
Behanic Acid needs further to be explored as a source of edible
oil but supplementation in food products especially bakery items
is feasible and can be employed to achieve the allied health claims.
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Lignoceric Acid
Lignoceric acid, also tetracosanoic acid, is a saturated fatty
acid with formula C23H47COOH, occurring in sphingomyelin and as
a minor constituent of many plant fats. It is a normal carboxylic
acid, various cerebrosides, and in small amounts in most natural
fats. Very long chain fatty acids (VLCFAs) are exclusively oxidized
in peroxisomes and their levels are significantly increased in
tissues of patients with peroxisomal disorders.
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