Description

Oleic acid (cis-9-octadecenoic acid) is an omega-nine fatty acid and has the formula C18H34O2 (CH₃(CH₂)₇CHCH(CH₂)₇COOH). Although commercial samples may be yellowish, it is an odorless, colorless oil. The salts and esters of oleic acid are called oleates. It is part of many oils and is thus used in many artificial foods and for soap.

Source

It is the most widely distributed natural fatty acid and is present in practically all lipids. It is the primary fatty acid in olive oil pressed from the ripe fruit of the olive (Olea europaea). Oleic acid makes up 55–80% of olive oil, 15–20% of grape seed oil, and sea buckthorn oil (Li, 1999). In general, edible oils such as soybean oil, palm oil, and corn oil contain about 10–40% oleic acid. Among them, olive oil contains 75% oleic acid, more than 5 times higher than safflower oil[1]. Oleic acid is best obtained from a vegetable and is a valuable starting material especially. Oleic acid can be found naturally in numerous food sources, including edible oils, meat (beef, chicken, and pork), cheese, nuts, sunflower seeds, eggs, pasta, milk, olives, and avocados.

Use

Oleic acid is used as an excipient in pharmaceuticals and an emulsifying or solubilizing agent in aerosol products. It may hinder the progression of adrenoleukodystrophy, a fatal disease that affects the brain and adrenal glands, and it may help boost memory. Oleic acid may also be responsible for olive oil's hypotensive (or blood pressure-reducing) effects.

Oleic acid (18:1) is considered highly stable to oxidation and can enhance the activity of antioxidants and antipolymerization agents. In combination with antioxidants like tocopherols, it can be blended with other oils to prevent oxidation[2].

Oleic acid is a C18 monounsaturated fatty acid with a double bond at C9, activating G protein-coupled receptors, including ERK1/2, to induce cancer cell proliferation[3]. Samson's experiments indicate that oleic acid, cholesterol, and linoleic acid may act as potential molecular determinants and initiators of angiogenesis for the proper balance of acceleration and inhibition signaling that controls the vascular microenvironment.

References

[1] Choi, Shin Geon, S. R. Won, and H. I. Rhee. "Oleic Acid and Inhibition of Glucosyltransferase. " (2010).

[2] Hernandez, E. "Specialty Oils: Functional and Nutraceutical Properties." Functional Dietary Lipids (2016):69-101.

[3] Samson, Faith P, et al. "Oleic Acid, Cholesterol, and Linoleic Acid as Angiogenesis Initiators." ACS Omega 5.31(2020):20575-20585.