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| | 1-Linoleoyl-3-palmitoyl-rac-glycerol Basic information |
| | 1-Linoleoyl-3-palmitoyl-rac-glycerol Chemical Properties |
| Melting point | 33 - 36°C | | Boiling point | 657.7±35.0 °C(Predicted) | | density | 0.939±0.06 g/cm3(Predicted) | | storage temp. | -20°C Freezer | | solubility | Chloroform (Slightly), Ethyl Acetate (Slightly) | | pka | 12.63±0.20(Predicted) | | form | Solid | | color | White to Off-White |
| | 1-Linoleoyl-3-palmitoyl-rac-glycerol Usage And Synthesis |
| Description | 1-Linoleoyl-3-palmitoyl-rac-glycerol is a diacylglycerol that contains linoleic acid (Item Nos. 90150 | 90150.1 | 21909) at the sn-1 position and palmitic acid at the sn-3 position. It has been found in wheat bran extracts and dry-cured, but not raw, Iberian ham. | | Chemical Properties | White Low Melting Solid | | Uses | Fatty acid ester with glycerol from banana fruit residues as source of valuable phytosterols. | | Definition | ChEBI: 1-palmitoyl-3-linoleoylglycerol is a 1,3-diglyceride in which the acyl groups at positions 1 and 3 are specified as palmitoyl (hexadecanoyl) and linoleoyl respectively. It is a diacylglycerol 34:2 and a 1,3-diglyceride. It is functionally related to a hexadecanoic acid and a linoleic acid. | | References | [1] PEPIJN PRINSEN. Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran[J]. Journal of Agricultural and Food Chemistry, 2014, 62 7: 1664-1673. DOI: 10.1021/jf404772b
[2] MóNICA NARVáEZ-RIVAS. Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process[J]. Journal of Agricultural and Food Chemistry, 2007, 55 26: 10953-10961. DOI: 10.1021/jf071886u |
| | 1-Linoleoyl-3-palmitoyl-rac-glycerol Preparation Products And Raw materials |
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