Arachidic acid

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Arachidic acid
Arachidic Acid.png
IUPAC name
icosanoic acid
Other names
eicosanoic acid
n-eicosanoic acid
arachidic acid
arachic acid
C20:0 (Lipid numbers)
506-30-9 YesY
ChEBI CHEBI:28822 YesY
ChEMBL ChEMBL1173381 YesY
ChemSpider 10035 YesY
Jmol-3D images Image
KEGG C06425 YesY
PubChem 10467
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
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)
 YesY verify (what isYesY/N?)
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.


  1. ^ *Merck Index, 11th Edition, 791
  2. ^ 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. 
  3. ^ U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page
  4. ^ USDA nutrient database
  5. ^ Jill Frank (Oct 24, 2014) "Cocoa Butter Alternatives in Chocolate", Prospector, Underwriters Laboratories