n-Pentadecanoic acid; Pentadecylic acid
3D model (JSmol)
|Molar mass||242.40 g·mol−1|
|Melting point||51 to 53 °C (124 to 127 °F; 324 to 326 K)|
|Boiling point||257 °C (495 °F; 530 K) (100 mmHg)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Pentadecanoic acid is a saturated fatty acid. Its molecular formula is CH3(CH2)13COOH. It is rare in nature, being found at the level of 1.2% in the milk fat from cows. The butterfat in cows milk is its major dietary source and it is used as a marker for butterfat consumption. Pentadecanoic acid also occurs in hydrogenated mutton fat. It also comprises 3.61% of the fats from the fruit of the durian species Durio graveolens.
Pentadecanoic acid may increase mother-to-child transmission of HIV through breastfeeding.
- Pentadecanoic acid, Sigma-Aldrich
- Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. doi:10.1002/14356007.a16_589.pub3
- Smedman, AE; Gustafsson, IB; Berglund, LG; Vessby, BO (1999). "Pentadecanoic acid in serum as a marker for intake of milk fat: relations between intake of milk fat and metabolic risk factors". The American Journal of Clinical Nutrition. 69 (1): 22–9. PMID 9925119.
- Pentadecanoic acid, Lipomics.com
- Hansen, RP; Shorland, FB; Cooke, NJ (1954). "The occurrence of n-pentadecanoic acid in hydrogenated mutton fat". Biochem. J. 58 (4): 516–517. PMC . PMID 13229996.
- 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.
- Villamor, E; Koulinska, IN; Furtado, J; Baylin, A; Aboud, S; Manji, K; Campos, H; Fawzi, WW (2007). "Long-chain n-6 polyunsaturated fatty acids in breast milk decrease the risk of HIV transmission through breastfeeding". The American Journal of Clinical Nutrition. 86 (3): 682–9. PMID 17823433.