Pentadecanoic acid is a saturated fatty acid with molecular formula CH3(CH2)13COOH. In nature, it is rare and found at the level of 1.2% in the milk fat from cows. The butterfat in cow’s milk is the major dietary source and used as a marker for consumption of butterfat. Pentadecanoic acid occurs in hydrogenated mutton fat. It composes of 3.61% of the fats from fruit of durian species Durio graveolens. It may promote mother-to-child transmission of HIV through breastfeeding.
Food Sources
| Food name | Weight (g) | Pentadecanoic acid (g) |
| Veal | 113 | 0.444 |
| Cheddar cheese | 132 | 0.420 |
| Swiss cheese | 132 | 0.403 |
| Parmesan cheese | 100 | 0.240 |
| Ricotta cheese | 124 | 0.133 |
| Kielbasa | 370 | 0.122 |
| Sunflower oil | 14 | 0.112 |
| Potatoes | 229 | 0.098 |
| Lamb | 85 | 0.066 |
| Neufchatel Cheese | 28.35 | 0.059 |
| Sausage | 43 | 0.056 |
| Red (sockeye) salmon | 108 | 0.054 |
| Cream cheese | 14.5 | 0.050 |
| Greek yogurt | 150 | 0.047 |
| Pizza | 103 | 0.046 |
| Salmon | 85 | 0.039 |
| Beef | 30 | 0.037 |
| Hamburger | 95 | 0.036 |
| Cottage cheese | 113 | 0.033 |
| Swordfish | 85 | 0.028 |