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|Section2= |Section3= |Section7= |Section8= }} Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH.〔 The term "oleic" means related to, or derived from, oil of olive, the oil that is predominantly composed of oleic acid. ==Occurrence== Fatty acids (or their salts) do not often occur as such in biological systems. Instead fatty acids like oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Fatty acids can be obtained via the process of saponification. Triglycerides of oleic acid compose the majority of olive oil, although there may be less than 2.0% as free acid in virgin olive oil, with higher concentrations making the olive oil inedible. It also makes up 59-75% of pecan oil, 61% of canola oil,〔 〕 36-67% of peanut oil, 60% of macadamia oil, 20-85% of sunflower oil (the latter in the high oleic variant),〔(【引用サイトリンク】title= Nutrient database, Release 25 )〕 15-20% of grape seed oil, sea buckthorn oil, and sesame oil, and 14% of poppyseed oil. It is abundantly present in many animal fats, constituting 37 to 56% of chicken and turkey fat and 44 to 47% of lard. Oleic acid is the most abundant fatty acid in human adipose tissue, and second in abundance in human tissues overall only to palmitic acid. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「oleic acid」の詳細全文を読む スポンサード リンク
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