Docosadienoic acid

Last updated
Docosadienoic acid
Docosadienoic acid.svg
Names
IUPAC name
(13Z, 16Z)-docosa-13,16-dienoic acid
Other names
DDA [1]
Identifiers
3D model (JSmol)
ChemSpider
KEGG
PubChem CID
UNII
  • InChI=1S/C22H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21-22(23)24/h18-21H,2-17H2,1H3,(H,23,24)
    Key: CVCXSNONTRFSEH-UHFFFAOYSA-N
  • CCCCCCCCCCCCCCCCCC=CC=CC(=O)O
Properties
C22H40O2
Molar mass 336.560 g·mol−1
Density 0.9 g/cm³
insoluble
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Docosadienoic acid is a polyunsaturated very long-chain fatty acid (VLCFA) with a 22-carbon backbone and two double bonds. [2]

Contents

Isomers

The acid exists in several isomeric forms, [3] depending on the positions and configurations of the double bonds. These isomers play important roles in biological systems and are used in chemical synthesis. [4]

Physical properties

Insoluble in water. Soluble in chloroform, hexane, ethanol.

Natural occurrence

Docosadienoic acid can be detected in modest concentrations, generally not exceeding 3%, in the seed oils of many plants, particularly Cruciferae and Ranunculaceae . [5]

References

  1. ↑ Tang, Yi-Xiong; Huang, Wei; Wang, Yu-Hui; Chen, Hong; Lu, Xiang-Yang; Tian, Yun; Ji, Xiao-Jun; Liu, Hu-Hu (1 August 2024). "Engineering Yarrowia lipolytica for sustainable Cis-13, 16-docosadienoic acid production" . Bioresource Technology . 406: 130978. Bibcode:2024BiTec.40630978T. doi:10.1016/j.biortech.2024.130978. ISSN   0960-8524. PMID   38879057 . Retrieved 12 June 2025.
  2. ↑ McClance, R. (1998). Fatty Acids: Seventh Supplement to the Fifth Edition of McCance and Widdowson's The Composition of Foods. Royal Society of Chemistry. p. 175. ISBN   978-0-85404-819-9 . Retrieved 12 June 2025.
  3. ↑ Blunt, John W.; Munro, Murray H. G. (19 September 2007). Dictionary of Marine Natural Products. CRC Press. ISBN   978-1-040-22179-2 . Retrieved 12 June 2025.
  4. ↑ Toldrá, Fidel; Nollet, Leo (8 March 2024). Handbook of Seafood and Seafood Products Analysis. CRC Press. p. 389. ISBN   978-1-003-82543-2 . Retrieved 12 June 2025.
  5. ↑ Azimova, Shakhnoza S.; Glushenkova, Anna I. (2012). Lipids, Lipophilic Components and Essential Oils from Plant Sources. Springer London. ISBN   978-0-85729-322-0 . Retrieved 30 June 2025.
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