Stearidonic acid

Structural formula
	Stearidonic acid
General
Surname	Stearidonic acid
other names	(6 Z , 9 Z , 12 Z , 15 Z ) -6,9,12,15-octadecatetraenoic acid ( IUPAC ); Moroctic acid; Moroctic acid; 18: 4 (ω-3) ( lipid name );
Molecular formula	C 18 H 28 O 2
External identifiers / databases
EC number	606-502-1
ECHA InfoCard	100.127.224
PubChem	5312508
Wikidata	Q2739877
properties
Molar mass	276.41 g mol −1
Physical state	liquid
density	0.9297 g cm −3 (20 ° C)
Melting point	−57 ° C
Refractive index	1.4911 (20 ° C)
safety instructions
GHS hazard labeling ; no classification available
GHS hazard labeling ; no classification available
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . Refractive index: Na-D line , 20 ° C

Stearidonic acid (SDA) is an alkenoic acid from the group of polyunsaturated omega-3 fatty acids . It is a four-fold unsaturated fatty acid that is one of the isolenic acids because the four double bonds are each separated by a methylene group . The four double bonds are in positions 6, 9, 12, 15 and are all cis -configured. It is isomer to ixoric acid (from Ixora chinensis ) 18: 4-delta-8c, 10c, 12c, 14t and α - and β - parinaric acid 18: 4-delta-9,11,13,15, as well as with coniferonic acid 18: 4-delta-5c, 9c, 12c, 15c.

It occurs esterified as triacylglyceride in fish oils , algae and mushrooms and also in various vegetable oils, such as in hemp oil and in the oil of evening primrose ( Oenothera ), or in black currant ( Ribes nigrum ). It is contained in large quantities of approx. 10 to 25 percent in various types of predatory leaf family (Boraginaceae) Lappula , Echium , Lithospermum and in primrose species ( Primula spp.). There is also a genetically modified soybean (MON87769), which is approved for agricultural cultivation and has an increased content of stearidonic acid.

Individual evidence

↑ ^a ^b ^c H. M. Rauen: Biochemisches Taschenbuch. First part, 2nd edition, Springer, 1964, ISBN 978-3642-85768-3 (reprint), p. 230.
^ Giovanni M. Turchini: Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds. CRC Press, 2010, ISBN 978-1-4398-0863-4 , p. 214.
↑ Shmuel Yannai: Dictionary of Food Compounds with CD-ROM, Second Edition . CRC Press, 2012, ISBN 978-1-4200-8352-1 , pp. 1429 ( limited preview in Google Book Search).
↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ 6,9,12,15-Octadecatetraenoic acid, (6Z, 9Z, 12Z, 15Z) - (Stearidonic acid) ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. on PantFa Database, accessed October 25, 2017.@1@ 2

↑ Frank D. Gunstone: Vegetable Oils in Food Technology. Second Edition, Wiley-Blackwell, 2011, ISBN 978-1-4443-3268-1 , ISBN p. 87.

^ Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , p. 160.

[Rau-1] H. M. Rauen: Biochemisches Taschenbuch. First part, 2nd edition, Springer, 1964, ISBN 978-3642-85768-3 (reprint), p. 230.

[2] Giovanni M. Turchini: Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds. CRC Press, 2010, ISBN 978-1-4398-0863-4 , p. 214.

[Shmuel_Yannai-3] Shmuel Yannai: Dictionary of Food Compounds with CD-ROM, Second Edition . CRC Press, 2012, ISBN 978-1-4200-8352-1 , pp. 1429 ( limited preview in Google Book Search).

[NV-4] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[5] 6,9,12,15-Octadecatetraenoic acid, (6Z, 9Z, 12Z, 15Z) - (Stearidonic acid) ( Page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. on PantFa Database, accessed October 25, 2017.@1@ 2

[6] Frank D. Gunstone: Vegetable Oils in Food Technology. Second Edition, Wiley-Blackwell, 2011, ISBN 978-1-4443-3268-1 , ISBN p. 87.

[7] Geoff Talbot: Specialty Oils and Fats in Food and Nutrition. Woodhead, 2015, ISBN 978-1-78242-376-8 , p. 160.