Пальмитин қышқылы: қасиеттері мен қолданылуы

Chembox
|Verifiedfields = changed
|Watchedfields = changed
|verifiedrevid = 415315408
|Reference =
|ImageFile Ref =
|ImageFile = Palmitic acid. svg
|ImageSize = 250px
|ImageFile2 = Palmitic acid 3D balls. png
|ImageSize2 = 250px
|ImageFile3 = Kyselina palmitová. jpg
|PIN = Hexadecanoic acid
|OtherNames = Palmitic acidC16:0 (Lipid numbers)
|Section1 =
|Section2 = Chembox Properties
|C=16 | H=32 | O=2
|MolarMassUnit = g/mol
|pKa = 4.75
|Appearance = White crystals
|Density = 0.852 g/cm3 (25 °C)
|BoilingPtC = 351 352
|BoilingPt ref = , 100mmHg C6H6 Very soluble in CHCl3
|Solvent1 = ethanol
|Solubility2 = 7.81 g/100 g 1.08 kPa (200 °C) 28.06 kPa (300 °C)
|Viscosity = 7.8 cP (70 °C)
|GHSSignalWord = Warning
|HPhrases = Its chemical formula is |CH3(CH2)14COOH, and its C:D ratio (the total number of carbon atoms to the number of carbon carbon double bonds) is 16:0. It is a major component of palm oil from the fruit of Elaeis guineensis (oil palms), making up to 44% of total fats. Meats, cheeses, butter, and other dairy products also contain palmitic acid, amounting to 50–60% of total fats. Palmitates are the salts and esters of palmitic acid. The palmitate anion is the observed form of palmitic acid at physiologic pH (7.4). Major sources of C16:0 are palm oil, palm kernel oil, coconut oil, and milk fat.

Palmitic acid was discovered by Edmond Frémy (in 1840) in the saponification of palm oil, which process remains today the primary industrial route for producing the acid. Triglycerides (fats) in palm oil are hydrolysed by high temperature water and the resulting mixture is fractionally distilled.

Palmitic acid is produced by a wide range of plants and organisms, typically at low levels. Among common foods it is present in milk, butter, cheese, and some meats, as well as cocoa butter, olive oil, soybean oil, and sunflower oil, (see table). Karukas contain 44.90% palmitic acid. The cetyl ester of palmitic acid, cetyl palmitate, occurs in spermaceti. + Palmitic acid content of common foods Food % of total caloriesPalm oil45.1%Beef tallow26.5%Butter fat26.2%Cocoa butter25.8%Lard24.8%Cottonseed oil24.7%Chicken23.2%Corn oil12.2%Peanut oil11.6%Soybean oil11%Coconut oil8.4%Palm kernel oil8%Rapeseed oil3.6%Source:

Palmitic acid is the first fatty acid produced during fatty acid synthesis and is the precursor to longer fatty acids. As a consequence, palmitic acid is a major body component of animals. In humans, one analysis found it to make up 21–30% (molar) of human depot fat, and it is a major, but highly variable, lipid component of human breast milk. Palmitate negatively feeds back on acetyl CoA carboxylase (ACC), which is responsible for converting acetyl CoA to malonyl CoA, which in turn is used to add to the growing acyl chain, thus preventing further palmitate generation. Some proteins are modified by the addition of a palmitoyl group in a process known as palmitoylation. Palmitoylation is important for localisation of many membrane proteins.

Palmitic acid is used to produce soaps, cosmetics, and industrial mold release agents. These applications use sodium palmitate, which is commonly obtained by saponification of palm oil. To this end, palm oil, rendered from palm trees (species Elaeis guineensis), is treated with sodium hydroxide (in the form of caustic soda or lye), which causes hydrolysis of the ester groups, yielding glycerol and sodium palmitate.

Because it is inexpensive and adds texture and "mouthfeel" to processed foods (convenience food), palmitic acid and its sodium salt find wide use in foodstuffs. Sodium palmitate is permitted as a natural additive in organic products.

Aluminium salts of palmitic acid and naphthenic acid were the gelling agents used with volatile petrochemicals during World War II to produce napalm. The word "napalm" is derived from the words naphthenic acid and palmitic acid.

It is well accepted in the medical community that palmitic acid from dietary sources raises low density lipoprotein (LDL) and total cholesterol. The World Health Organization have stated there is convincing evidence that palmitic acid increases cardiovascular disease risk. A 2021 review indicated that replacing dietary palmitic acid and other saturated fatty acids with unsaturated fatty acids, such as oleic acid, could reduce several biomarkers of cardiovascular and metabolic diseases.