Oleic Acid

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oleic acid

[ō′lā·ik ′as·əd]
(organic chemistry)
C17H33COOH Yellowish, unsaturated fatty acid with lardlike aroma; soluble in organic solvents, slightly soluble in water; boils at 286°C (100 mmHg); the main component of olive and cooking oils; used in soaps, ointments, cosmetics, and ore beneficiation. Also known as octadecenoic acid; red oil.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Oleic Acid


CH3(CH2)7CH═CH(CH2)7COOH, a monobasic unsaturated carboxylic acid; a colorless, viscous liquid. Boiling point, 225°–226°C at 1.33 kilonewtons per sq m, or 10 mm of mercury; density, 0.825 g/cm3 at 20°C. Nearly all vegetable oils and animal fats contain oleic acid in triglyceride form. Oleic acid is usually prepared from olive oil, in which its content reaches 70–85 percent. Oleic acid esters are used in the preparation of paints and varnishes and the manufacture of cosmetics and oleyl alcohol; the acid itself and certain esters are also used as plasticizers (for example, in the production of rubber). Oleic acid salts and the salts of other higher fatty acids are soaps.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
In conclusion, the proposed method provides a suitable tool for tracing [1.-sup.13]C-labeled palmitic and oleic acids in biological samples.
Function of oleic acid on epidermal barrier and calcium influx into keratinocytes is associated with A-methyl D-aspartate-type glutamate receptors.
The dipole-generated interactions arising from the movement of electrons in oleic acid molecules are stronger than that of linoleic acid molecules.
However, although saturated, stearic fatty acid is not considered atherogenic since it is rapidly converted into oleic acid (monounsaturated) within the organism, which is beneficial to consumers of foods with higher levels of this compound (CASTRO et al., 2004).
This oil contains a high content of unsaturated acids such as linoleic, [gamma]-linolenic [alpha]-linolenic acid (omega-3 acid), and arachidonic acid (omega-6), oleic acid (omega-9 acid) that is very suitable in the human heath, and saturated acids such as stearic and palmitic acid.
The European Patent Office (EPO) granted DuPont the patent for a corn variety that is high in oil content, particularly oleic acid. DuPont requested the patent from several multilateral organizations and 30 countries, but only the EPO has responded to the request.
Lauric and oleic acids are the largest fatty acids in both the kernel and mesocarp oil extracts of the Turkana doum palm nut.
Since oleic acid in soybean oil was found to be quantitatively inherited (Burton et al., 1983; Hawkins et al., 1983; Carver et al., 1987), research has been limited on this fatty acid.
Conversely, the MUFA oleic acid (18:1cis-9) and the polyunsaturated fatty acids (PUFA) linoleic (18:2n-6) and [alpha]-linolenic acid (18:3n-3) depressed SCD gene expression.