Capric acid, 288 Table

Fats and oils may be synthesized in enantiomerically pure forms in the laboratory (30) or derived from vegetable sources (mainly from nuts, beans, and seeds), animal depot fats, fish, or marine mammals. Oils obtained from other sources differ markedly in their fatty acid distribution. Table 2 shows compositions for a wide variety of oils. One variation in composition is the chain length of the fatty acid. Butterfat, for example, has a fairly high concentration of short- and medium-chain saturated fatty acids. Oils derived from cuphea are also a rich source of capric acid which is considered to be medium in chain length (32). Palm kernel and coconut oils are known as lauric oils because of their high content of C-12 saturated fatty acid (lauric acid). Rapeseed oil, on the other hand, has a fairly high concentration of long-chain (C-20 and C-22) fatty acids. 

As the concentration of enhancer in the adhesive layer increases by 5 folds, the skin permeation rate of progesterone across the intact skin increase substantially for capric acid and decyl-methyl sulfoxide, but not for azone and oleic acid. The delipid-ization of stratum corneum significantly affects the enhancing effect of azone on the skin permeation rate of progesterone, but not on that of decylmethyl sulfoxide. The effect of delipidization on the enhancing capacity of capric acid and oleic acid is relatively small (Table V). 

Tables VI and VII ). On the other hand, capric acid and decylmethyl sulfoxide showed a dual effect on the hydrophilic protein gel and also on the lipophilic fatty matrix. In the case of capric acid, the overall enhancement in the permeation of progesterone was increased by 354%, in which the protein gel pathway and fatty matrix pathway contribute approximately equally (with enhancement factor of 15.3 vs. 13.0). In the case of decylmethyl sulfoxide, the overall enhancement was improved by 515% (40.2 vs. 7.8).

Several aliphatic carboxylic acids have been known for centuries, and their common names reflect their historical sources. Formic acid was extracted from ants formica in Latin. Acetic acid was isolated from vinegar, called acetum ( sour ) in Latin. Propionic acid was considered to be the first fatty acid, and the name is derived from the Greek protos pion ( first fat ). Butyric acid results from the oxidation of butyraldehyde, the principal flavor of butter butyrum in Latin. Caproic, caprylic, and capric acids are found in the skin secrehons of goats caper in Lahn. The names and physical properties of some carboxylic acids are listed in Table 20-1. 

Dates Phoenix dactylifera L.) are popular in most Middle Eastern countries and serve as a major source of food and nutrients (51, 52). Oil contents and fatty acid profiles of date seeds may vary among individual varieties. Date seeds contained 20-24% total fat (49). Oleic acid was the primary fatty acid in the date seed oil and had a concentration of 43.5 5% of total fatty acids. This was followed by lauric (12 0), myristic (14 0), palmitic (16 0), linoleic (18 2n6), capric (10 0), and stearic (18 0) acids along with trace amounts of other fatty acids (Table 7). Date seed oil may serve as an excellent dietary source of oleic acid with a minor amount of linoleic acid. 

It will be seen from the table that the acids up to capric acid, which contains ten carbon atoms, are liquids at ordinary tem-9... 

We recently reported the production of SL via acidolysis of seal blubber oil with capric acid. Lipozyme-IM from Mucor miehei was used as a biocatalyst at an oil to fatty acid ratio of 1 3 in hexane, at 45 C for 24 h and 1% (w/w) water (34). Under these conditions, a SL containing 2.3% EPA, 7.6% DHA, and 27.1% capric acid (CA) was obtained. Although solvents with a log P value of 2.5—4.5 performed well, solvent-free systems also afforded satisfactory incorporation of CA into SBO. In this product, CA molecules were located primarily in the n-l and sn-3 positions, thus releasing them upon the action of pancreatic lipase (see Table 4). Similar results were obtained upon acidolysis of seal blubber with lauric acid (35). The main portion of capric acid was in positions n-l and sn-3, thus serving as a readily available source of energy. 

Table 8.25 Best experimentally observed heats of fusion according to Timms (1978) (C = capric acid, L = lauric acid, M = myristic acid, P = palmitic acid, S = stearic acid and O = oleic acid)...

The first members of the carboxylic acid series are colorless liquids with sharp or unpleasant odors. Acetic acid, which constitutes about 4% to 5% of vinegar, provides the characteristic odor and flavor. Butyric acid gives rancid butter its disagreeable odor, and the goat acids (caproic, caprylic, and capric in Table 10.1) smell like goats. 3-Methyl-2-hexenoic acid, produced by bacteria, is responsible for the offensive odor of human armpits. Table 10.3 lists some physical properties of selected carboxylic acids. 

Reduction of the ACP-bound acetoacetate yields D-jff-hydroxybutyryl-ACP from which croto-nyl-ACP is formed by the elimination of water. By the subsequent reduction butyryl-ACP is obtained from which the butyryl residue is transferred to CoA, releasing the SH-group of panto-theine which again reacts with a molecule of malonyl CoA. Butyryl CoA, like acetyl CoA, may react with the peripheral, acyl-binding SH-group of the synthase and subsequently with the malonyl residue. In the following reactions caproic acid is formed from which caprylic, capric, lauric, myristic, palmitic, stearic, and arachidonic acid (Table 26) are formed. The specificity of the enzymes involved as well as other factors such as compartmentalization, stop chain elongation at about 10-20 C-atoms. 

Fatty acids are colourless liquids or solids. Lower saturated fatty acids are liquid, while caprinic (capric) acid and higher fatty acids are solid at room temperature. Their melting points depend on the number of carbon atoms, but when this number is higher than 20, the melting point does not change significantly (Table 3.19). 

Many primary fatty amides which are available from various manufacturers are Hsted in Table 3. In 1986 approximately 55,000 metric tons of amides and bisamides were produced world wide (58), the majority of which are bisamides, followed in volume by primary amides. Most of these products are shipped in sohd form in bag or dmm quantities. Major producers of primary fatty amides are Akzo, Glyco, Humko, and Sherex. Bisamides are produced by Akzo, Milacron, and Syntex. There are over 100 producers of alkanolamides in the world, most of which are small specialized manufacturers to a specific industry. GAP, Henkel, Sherex, and Witco are among the principal producers. The most widely used alkanolamides are the Ai,Ai-bis(2-hydroxyethyl) fatty amides, mostly produced from middle-cut coco fatty acids (6% capryflc, 7% capric, 51% lauric, 19% myristic, 9% palmitic, and 2% stearic acids). An estimated 77,000 metric tons of alkanolamide was produced worldwide in 1986 (59). 

Dampproofers based on liquid fatty acids, such as oleic, caprylic and capric, are used as major components in fatty-acid mixtures. A typical example is shown in Table 4.2 [3]. The mixtures are added directly to the concrete mix without predilution, or addition to the gauging water. 

Volatile fatty acids p resent in wine may derive from the anabolism of lipids, resulting in compounds with even number of carbon atoms, by oxidative decarboxylation of a-keto acids or by the oxidation of aldehydes. Volatile fatty acids synthesised from a-keto acids are mainly propanoic add, 2-methyl-l-propanoic acid (isobutyric acid), 2-methyl-l-butanoic acid, 3-methyl-l-butanoic acid (isovaleric acid 3-methylbutyric add) and phenylacetic add. From lipid metabolism, the following fatty acids are reported butanoic add (butyric), hexanoic acid (caproic), odanoic acid (caprylic) and decanoic add (capric) (Dubois, 1994). Although fatty adds are charaderized by unpleasant notes (Table 1), only few compounds of this family attain its perception threshold. However, their flavour is essential to the aromatic equilibrium of wines (Etievant, 1991). 

This oil is currently at the experimental stage. Interest in the genus arises because these annual species offer the possibility of producing medium-chain-length glycerides based on capric (10 0) or lauric (12 0) acid. Some species are rich in caprylic (8 0) or myristic (14 0) acid. The fatty acid patterns of Cuphea oils are very diverse as is indicated in Table 3.43. 

The fatty acid composition of different milk fats is shown in Table 3.220. It will be seen clearly that palmitic and oleic acids are the main components. Other acids usually present as significant components are capric, lauric, myristic, palmitoleic and linoleic acids. Although medium-chain acids (Cg-Cia) usually represent 8-15% of the total acids of milk triacylglycerols, in rabbit they may comprise up to 65% and in elephant about 100% of the total. The chain-termination mechanism by which medium-chain fatty acids are released from fatty acid syn-... 

Most starches contain 20-30% amylose (Table 4.24). New corn cultivars (amylomaize) have been developed which contain 50-80% amylose. The amylose can be isolated from starch, e. g., by crystallization of a starch dispersion, usually in the presence of salts (MgS04) or by precipitation with a polar organic compound (alcohols, such as n-butanol, or lower fatty acids, such as caprylic or capric), which forms a complex with amylose and thus enhance its precipitation. 

Capric and lauric acid mixtures with organic additives were tested and screened for cold storage in high temperature cooling application (32). The organic additives are listed in Table 6.3. 

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