Facts and Food Sources of Arachidic acid (C20)

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Arachidic acid also called eicosanoic acid, is a saturated fatty acid having 20-carbon chain. It is a minor constituent of cupuaçu butter, perilla oil, peanut oil, corn oil, and cocoa butter. It comprises 7.08% of the fats from fruit of Durio graveolens (durian species). The name is derived from Latin “arachis” which means peanut. It is formed by hydrogenation of arachidonic acid. It is used for the production of photographic materials, detergents and lubricants. Due to its surfactant like properties, this acid is used to manufacture cosmetics, soaps and food packaging.

Diets high in saturated fatty acids such as arachidic acid promote serum low-density lipoproteins resulting in high blood cholesterol levels. In 1854, it was first discovered by Gössmann A. in peanuts oil. It is a white crystalline solid in purified form which is insoluble in water with boiling point at 328 °C (622.4 °F; 601.15 K) at 760 mmHg and melting point at 75.5 °C (167.9 °F; 348.65 K).

Food Sources of Arachidic acid

Food name Weight (g) Arachidic acid (g)
Macadamia nuts 134 2.6
Peanuts 144 0.962
Sesame seeds 150 0.520
Margarine 232 0.318
Pine nuts 135 0.309
Brazilnuts 133 0.222
Kielbasa 370 0.181
Amaranth grain 193 0.1
Hemp seeds 30 0.094
Canola oil 14 0.091
Cashew 28.35 0.075
Pecans 109 0.075
Walnuts 117 0.074
Coleslaw 191 0.061
Swiss cheese 132 0.058
Pistachio 123 0.057
Sunflower 46 0.053
Quinoa 170 0.051
Soybean oil 13.6 0.049
Parmesan cheese 100 0.046

 

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