Names | |
---|---|
IUPAC name Tri-O-[(9Z,12Z)-octadeca-9,12-dienoyl]glycerol | |
Systematic IUPAC name Propane-1,2,3-triyl tri[(9Z,12Z)-octadeca-9,12-dienoate] | |
Other names Trilinolein; Glyceryl trilinoleate; Glycerol trilinoleate | |
Identifiers | |
3D model (JSmol) | |
ChemSpider | |
ECHA InfoCard | 100.007.880 |
PubChem CID | |
UNII | |
CompTox Dashboard (EPA) | |
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Properties | |
C57H98O6 | |
Molar mass | 879.405 g·mol−1 |
Density | 0.925 g/mL at 20 °C |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). |
Linolein is a triglyceride in which glycerol is esterified with linoleic acid. It's a primary constituent of sunflower oil and multiple other vegetable fats. It is used in the manufacturing of biodiesel. Linolein is also an ingredient in some cosmetic products.
In organic chemistry, an epoxide is a cyclic ether, where the ether forms a three-atom ring: two atoms of carbon and one atom of oxygen. This triangular structure has substantial ring strain, making epoxides highly reactive, more so than other ethers. They are produced on a large scale for many applications. In general, low molecular weight epoxides are colourless and nonpolar, and often volatile.
Linoleic acid (LA) is an organic compound with the formula HOOC(CH
2)
7CH=CHCH
2CH=CH(CH
2)
4CH
3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n-6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.