Arachidic acid

{{chembox

| Watchedfields = changed

| verifiedrevid = 443396639

| ImageFile=Arachinsäure.svg

| ImageSize=320px

| ImageFile2=Arachidic Acid.png

| ImageSize2=320px

| PIN=Icosanoic acid

| OtherNames=Eicosanoic acid
n-Eicosanoic acid
Arachidic acid
Arachic acid
C20:0 (Lipid numbers)

|Section1={{Chembox Identifiers

| KEGG_Ref = {{keggcite|correct|kegg}}

| KEGG = C06425

| InChI = 1/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22)

| InChIKey = VKOBVWXKNCXXDE-UHFFFAOYAB

| ChEMBL_Ref = {{ebicite|correct|EBI}}

| ChEMBL = 1173381

| StdInChI_Ref = {{stdinchicite|correct|chemspider}}

| StdInChI = 1S/C20H40O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h2-19H2,1H3,(H,21,22)

| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}

| StdInChIKey = VKOBVWXKNCXXDE-UHFFFAOYSA-N

| CASNo_Ref = {{cascite|correct|CAS}}

| CASNo=506-30-9

| UNII_Ref = {{fdacite|correct|FDA}}

| UNII = PQB8MJD4RB

| PubChem=10467

| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}

| ChemSpiderID=10035

| ChEBI_Ref = {{ebicite|correct|EBI}}

| ChEBI = 28822

| SMILES = O=C(O)CCCCCCCCCCCCCCCCCCC

}}

|Section2={{Chembox Properties

| Properties_ref = *Merck Index, 11th Edition, 791

| C=20 | H=40 | O=2

| Appearance=White crystalline solid

| Density=0.8240 g/cm³

| MeltingPtC=75.4

| BoilingPtC=328

| Solubility=Practically insoluble in water

}}

|Section3={{Chembox Hazards

| MainHazards=

| FlashPtC = 110

| AutoignitionPtC =

}}

}}

Arachidic acid, also known as icosanoic acid, is a saturated fatty acid with a 20-carbon chain. It is a minor constituent of cupuaçu butter (7%),{{cite journal |author= Cohen, K. de O. |author2= Jackix, M. de N. H. |name-list-style= amp | title = Características químicas e física da gordura de cupuaçu e da manteiga de cacau | journal = Document / Embrapa Cerrados |language = pt | year = 2009 | issue = 269 | pages = 1–22| url=http://ainfo.cnptia.embrapa.br/digital/bitstream/CPAC-2010/31579/1/doc-269.pdf }} perilla oil (0–1%),{{Cite book|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-Ci|location=London|pages=93|chapter=9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|quote=Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|doi=10.1201/9781439822715}} peanut oil (1.1–1.7%),{{cite journal |year=2001 |last1=Beare-Rogers |first1=J. |last2=Dieffenbacher |first2=A. |last3=Holm |first3=J.V. |title=Lexicon of lipid nutrition (IUPAC Technical Report) |journal=Pure and Applied Chemistry |volume=73 |issue=4 |pages=685–744 |doi=10.1351/pac200173040685 |doi-access=free |s2cid=84492006 }} corn oil (3%),U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. [http://www.ars.usda.gov/ba/bhnrc/ndl Nutrient Data Laboratory Home Page] and cocoa butter (1%).[http://www.nal.usda.gov/fnic/foodcomp/search/ USDA nutrient database] {{webarchive |url=https://web.archive.org/web/20150303184216/http://www.nal.usda.gov/fnic/foodcomp/search/ |date=March 3, 2015 }} The salts and esters of arachidic acid are known as arachidates.

Its name derives from the Latin arachis—peanut. It can be formed by the hydrogenation of arachidonic acid.

Reduction of arachidic acid yields arachidyl alcohol.

Arachidic acid is used for the production of detergents, photographic materials and lubricants.