Myristic acid vegetable oils

Myristic acid occurs as a glyceride in many vegetable fats and oils, in particular in coconut oil,i its isolation from which involves separation from homologs by fractional distillation of the acids or their esters. The trimyristin obtained from nutmegs 2 (p. 100) or from the seeds of Virola venezuelensis forms the most suitable source. 

Although vegetable oils usually contain a higher proportion of nnsatnrated fatty acids than do animal oils and fats, several plant oils are actually high in saturated fats. Palm oil is low in polyunsaturated fatty acids and particularly high in (saturated) palmitic acid (whence the name palmitic). Coconut oil is particularly high in lanric and myristic acids (both saturated) and contains very few nnsatnrated fatty acids. 

The oleaginous phases of creams differ composi-tionally from hydrocarbon ointments. Many, but not all, creams are patterned after vanishing cream and contain considerable stearic acid. In lieu of some or all of the stearic acid, creams sometime contain long-chain waxy alcohols (cetyl, Ci6 stearyl, Ci8), long-chain esters (myristates, Ci4 palmitates, Ci6 stearates, Cig), other long-chain acids (palmatic acid), vegetable and animal oils, and assorted other waxes of both animal and mineral origin. 

MYRISTIC ACID. [CAS 544-63-8]. Also called tetradecanoic acid, formula CHjlCHiJnCOOH, At room temperature, it is an oily, white crystalline solid. Soluble in alcohol and ether insoluble in water. Specific gravity 0.8739 (80°C) mp 54.4°C bp 326.2°C. Combustible. The acid is derived by the fractional distillation of coconut oil. Myristic ucid is used in soaps cosmetics in the synthesis of esters for flavorings and perfumes and as a component of food-grade additives, Myristic acid is a constituent of several vegetable oils. See also Vegetable Oils (Edible). 

The major properties of nine of the principal edible vegetable oils are summarized in Tbble 2. For descriptions of the constituent acids, see also Arachidic Acid Capric Acid Caproic Acid Lauric Acid Linoleic Acid Linolenic Acid Myristic Acid Oleic Acid Palmitic Acid and Stearic Acid and Stearates. 

As with conventional emulsions the nature of the oil can affect the behaviour of the system. For pharmaceutical uses, oils used include the refined hydrocarbon oils such as light liquid paraffin and esters of long-chain fatty acids including vegetable oils, for example, ethyl oleate and isopropyl myristate, olive oil and sesame oil. Frankenfeld et al (SO used mixtures of Solvent 100 Neutral (an isoparaffinic, dewaxed oil of high viscosity) and Norpar 13 (a non-viscous, normal paraffinic solvent) to vary the viscosity of the oil phase in attempts to control the transfer of solutes across the oil membrane. 

Myristic acid—CnHi7,COOH—2 28.—A crystalline solid, fusible. at 54° (129°.3 F.) existing in many vegetable oils, co vv s butter, jind si>enuaceti. 

Problem 19.11. Chemical analysis of a typical animal fat or vegetable oil shows the presence of five or more fatty acids. For example, corn oil contains 55 percent linoleic acid, 31 percent oleic acid, 10 percent palmitic acid, 3 percent stearic acid, and 1 percent myristic acid. Explain the meaning of this composition in view of the fact that any triacylglycerol molecule contains only three fatty acid units. 

Hirata et al (1987) conducted extensive tests comparing the FA composition of egg yolk after feed supplements of vegetable oil and animal fat. The FA sample of the dietary fat supplement is reflected considerably more clearly in TAG than in polar lipids. Table 14.10B reveals that compared to the supplement of animal fats, the proportion of linoleic acid in the TAG of the egg yolk is highest after a 10% soy oil supplementation, and the proportion of oleic acid the lowest this also applies to a coconut oil supplementation. Furthermore, after coconut oil supplementation, the TAG contain substantially more myristic, myristoleic, and patmitoleic acids. Because myristoleic acid (C14,) and pahnitoleic acid (Cjea) are not present in coconut oil, but do occur in egg yolk lipids, the production of a double bond in myristic and palmitic acids by fat metabolism can be assumed. Although coconut oil consists of 50% lauric acid (C,2 o), only small amounts of this acid can be found in the egg yolk. It has been assumed that hens can use only very small amounts of FA with shorter chains for egg yolk lipid production. Shorter FA in the coconut oil do not contribute to egg yolk FA production. The... 

The fatty acid methyl esters C16.0, C18.0, and C18.2 indicate the presence of a vegetable oil. However, the detection of isopropyl palmitate (IPP) and isopropyl stearate (IPS) in the Py-GC experiment (not shown) means that there would also be a contribution of their fatty acids to this pyrogram. The methyl ethers of cetyl alcohol (C16-OME) and stearyl alcohol (C18-OME) suggest the presence of the respective free fatty alcohols, and this is confirmed by an inspection of the pyrogram from the Py-GC experiment (not shown). Myristyl alcohol methyl ether (C14-OME) and myris-tic acid methyl ester (CM. 0) originate from myristyl myristate used in the formulation. 

Trimyristin, which occurs in many vegetable fats and oils, is a triester of glycerol (21) and the fatty acid myristic acid (22). Most naturally occurring fats and oils are esters of 21 and straight-chain carboxyhc adds, the most common of which contain 14 to 20 carbon atoms. In fact, the only difference between a fat and an oil is whether it is a solid or Hquid at room temperature. The lack of any double bonds in the carbon chain of myristic acid makes 20 a member of the family of saturated fats, which allegedly increase the risk of heart disease if present in the diet in excessive amoimts. 

Salts of fatty acids (sodium, potassium and calcium salts, E470a, or magnesium salts, E470b) are produced mainly from vegetable oils, but can also be produced from animal fats. The acids are a mixture of oleic, palmitic, stearic and myristic acids. Salts of fatty acids are used as anti-caking agents in powdered foods to prevent clumping and as emulsifiers. 

Stilhella thermophile, 152 Stillingia oil, 11,13,52,53,58 see also Chinese vegetable tallow Stillingic acid, 11 Stillingia sebifera, 58 Storage, 183,189 Streptococcus species, 35, 47,157 Strontium myristate, 328 Strophanthus species, 19 Structural determination, 272, 282 Structure, 142,159, 321, 322, 327, 332, 339,382... 

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