Oleinska kiselina — разлика између измена

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'''Oleinska kiselina''' je [[mononezasićena]] [[omega-9 masna kiselina|omega-9]] [[masna kiselina]] nađena u raznim životinjskim i biljnim mastima. Njena formula je -{CH<sub>3</sub>(CH<sub>2</sub>)<sub>7</sub>CH=CH(CH<sub>2</sub>)<sub>7</sub>COOH.}-<ref name=Ullmann>{{cite encyclopedia|author=Alfred Thomas |title=Fats and Fatty Oils|encyclopedia=Ullmann's Encyclopedia of Industrial Chemistry|publisher=Wiley-VCH|place=Weinheim|year=2002|doi=10.1002/14356007.a10_173}}</ref> Ona je ulje be boje i mirisa, mada komercijalni uzorci mogu da budu žuti. [[cis-trans izomerizam|''Trans'' izomer]] oleinske kiseline je [[elaidinska kiselina]] (stoga se [[elaidinizacija|elaidinizacijom]] naziva reakcija kojom se menjaju ''cis'' izomeri u ''trans'' izomere). Termin "oleinski" znači srodan sa, ili izveden iz, [[ulje|ulja]] ili [[maslina|masline]].
 
==Zastupljenost==
Trigliceridni esteri oleinske kiseline sačinjavaju najveći deo [[maslinovo ulje|maslinovog ulja]], mada ima manje od 2,0% slobodne kiseline. Veće koncentracije čine maslinovo ulja nejestivim. Oleinska kiselina takođe sačinjava do 59-75% orahovog ulja,<ref>{{cite journal| author = Villarreal, J.E., L. Lombardini, and L. Cisneros-Zevallos| title = Phytochemical constituents and antioxidant capacity of different pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivars| journal = Food Chemistry| volume = 102| issue = 4| pages = 1241–1249| year = 2007| doi = 10.1016/j.foodchem.2006.07.024| url = http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4M1DB79-2&_user=952835&_coverDate=12%2F31%2F2007&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1412335994&_rerunOrigin=google&_acct=C000049198&_version=1&_urlVersion=0&_userid=952835&md5=589de1e394ce2412a09767a3b5f542be}}</ref> 36-67% ulja kikirikija,<ref>{{cite web |url=http://jhered.oxfordjournals.org/cgi/pdf_extract/80/3/252 |title=The inheritance of high oleic acid in peanut}}</ref> 15-20% ulje semenki grožđa, ulja morske pasjakovine, i susamovog ulja,<ref name=Ullmann>{{cite encyclopedia|author=Alfred Thomas |title=Fats and Fatty Oils|encyclopedia=Ullmann's Encyclopedia of Industrial Chemistry|publisher=Wiley-VCH|place=Weinheim|year=2002|doi=10.1002/14356007.a10_173}}</ref> i 14% ulja maka.<ref name="pmid17093176">{{cite journal | author = Untoro J, Schultink W, West CE, Gross R, Hautvast JG | title = Efficacy of oral iodized peanut oil is greater than that of iodized poppy seed oil among Indonesian schoolchildren | journal = The American Journal of Clinical Nutrition | volume = 84 | issue = 5 | pages = 1208–14 | year = 2006 | month = November | pmid = 17093176 | doi = | url = | issn = }}</ref> Ona je u izobilju prisutna u mnogim životinjskim mastima. Ona sačinjava 37 do 56% pileće i ćureće masnoće,<ref>{{cite journal |url=http://www.springerlink.com/content/0837289583682243/ |journal=Chemistry and Materials Science |volume=20 |issue=11 |pages=231-234 |doi=10.1007/BF02630880 |title=The chemical composition of depot fats in chickens and turkeys |author=Mary K. Nutter, Ernest E. Lockhart and Robert S. Harris}}</ref> i 44 do 47% sala, etc.
 
Oleinska kiselina je najrasprostanjenija masna kiselina u ljudskom [[masno tkivo|masnom tkivu]].<ref>{{cite journal |journal=American Journal of Clinical Nutrition |title=Fatty acid composition of human adipose tissue from two anatomical sites in a biracial community |author=MG Kokatnur, MC Oalmann, WD Johnson, GT Malcom and JP Strong |volume=32 |pages=2198–2205 |url=http://www.ajcn.org/cgi/content/abstract/32/11/2198 |pmid=495536 |issue=11 |pages=2198–205 |date= November 1, 1979 }}</ref>
 
==Literatura==