Palmitoleic acid vegetable oils

PALMITOLE1C ACID. [CAS 373-49-9], Also called dr-9-hexadec-anoic acid, formula CH3 (CH2)5CH CH(CHi>7COOH. This is an unsaturated fatty acid found in nearly every fat, especially in marine oils (15-20%i. At room temperature, it is a colorless liquid. Insoluble in water soluble in alcohol and ether mp 1.0°C bp 140-141°C (5 millimeters pressure). Combustible. Palmitoleic acid is used in organic synthesis, and as a standard in chromatographic analysis. See also Vegetable Oils (Edible). 

Palmitoleic acid represents <1% of total fatty acids in most vegetable oils (Padley et al, 1994), with higher levels in a few plant sources of which sea buckthorn and macadamia are the best known. 

In comparison to other vegetable sources, avocado oil is characterized by its contents of palmitic (C16 0), linoleic (C18 2), palmitoleic (16 1) and alpha-linolenic (18 3) FAs that are 13.5, 12.6, 3.26 and 1.0 % of total fatty acids, respectively. Stearic (18 0), tridecanoic (13 0), tetradecanoic (14 0), cA-lO-heptadecenoic (17 1) and c/s-13-16-eicosenoic (20 2) FAs are present in trace amounts [49]. Ozdemir and Topuz [50] showed in Fuerte and Hass avocado varieties present a reduction of palmitc acid according to fruit ripening, with variations of 22.4-12 % to Fuerte variety and 23.3-16.8 % to Hass variety. Yanly et al. [51] studying three Malaysia avocados varieties, found oleic acid as the major fatty acid (43.65-51.22 %) followed by palmitic (26.41-30.37 %) and linoleic (12.75-17.45 %) FAs. Oils of avocado fruits are generally found to have extremely low amounts of stearic acid (0.27-1.56 %). 

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