myristic acid


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Related to myristic acid: lauric acid, stearic acid
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Synonyms for myristic acid

a saturated fatty acid occurring naturally in animal and vegetable fats

References in periodicals archive ?
As shown in Table 4, SL is characterized by meat richer in lipids, with a higher concentration of myristic acid (C14:0), palmitoleic acid (C16:1) and total MUFAs, while the VL has produced meat that is significantly richer in stearic acid (C18:0), arachidonic acid (C20:4) and, in general, of total PUFAs.
Sodium stearate and sodium myristate were prepared by reacting dispersions of stearic acid and myristic acid with a sodium hydroxide solution (10 w/v%).
Ractopamine addition reduced (P<0.05) lauric acid and myristic acid concentrations in meat at 20ppm and reduced palmitic acid at 10ppm.
Also, Iris oil contains a large proportion of myristic acid (near 50-80%), other fatty acids (e.g., caprylic, capric, lauric, palmitic) and their esters.
Myristic acid, palmitic acid, and linolenic acid were also identified in representative quantities.
The concentration of the saturated fatty acids (SFA) myristic acid (C14:0) and palmitic acid (C16:0) during processing with the addition of the starter culture did not change significantly (P>0.05) as a function of the addition of NaN[O.sub.2].
Linoleic acid (C18:2) showed the highest concentration in cottonseed oil followed by the oleic acid (C18:1), myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0).
The major acid components of oil found by TLC were caproic acid, caprylic acid, capric acid, myristic acid, palmitic acid, stearic acid, oleic acid, etc.
Higher intakes of the most commonly consumed major saturated fatty acids (lauric acid, myristic acid, palmitic acid, and stearic acid) was associated with a 24-percent increase in CHD.
The oil contained lauric acid (C12:0) 50.4%, myristic acid (C14:0) 17.5%, caprylic acid (C8:0) 9.0%, palmitic acid (C16:0) 7.9%, capric acid (C10:0) 7.0%, oleic acid (C18:1n9c) 5.9%, stearic acid (C18:0) 1.6%, and linoleic acid (C18:2n6) 0.9%.
Caption: FIGURE 1: The chemical structure of fatty acids in palm oil contains stearic acid, palmitic acid, myristic acid, oleic acid, and linoleic acid.
laxa fertilissima Saturated C12:0 Lauric acid 4.6 11.18 C14:0 Myristic acid 17.97 37.5 C16:0 Palmitic acid 17.6 13.8 C18:0 Stearic acid 25.2 17.6 C20:0 Arachidic acid 5.8 3.25 Total saturated 71.17 83.3 79.99 acids Mono unsaturated C16:1 Palmitoleic acid 13.2 8.6 C18:1 Oleic acid 10.1 5.27 Total 23.3 13.87 16.81 Poly- C18:2 Linoleic acid 1.01 0.77 unsaturated C18:3 Lenolenic acid 1.2 0.43 C20:4 Arachidonic acid 3.4 1.67 Total 5.61 2.87 3.2 Fatty acid N.
Since coconut has a vegetable origin, it has a high content of saturated fatty acids (Jayadas & Nair, 2006), mainly consisting of triglycerides with low degree of unsaturation, comprising two major fatty acids, lauric acid and myristic acid (Pham, Casa, Gregorio, & Kwon, 1998).
The others remained with averages ranging from 0.027 mg / 100 g (caproic acid C10: 0) to 0.677 mg / 100 g (myristic acid C14: 0) (Table 3).