The IUPAC name of Carboxylic Acid formed from the Hydrogenation Oleic Acid
One of the major components in many vegetable and animal oils is Oleic acid (cis-9–octadecenoic acids). It is monounsaturated omega-9 fat acid. The wide variety of biomedical uses it has are well-known, such as being used as a food additive, pharmaceutical agent, or in anti-cancer or anti-diabetic therapies. Oleic acid also serves as an important starting material in industrial chemical synthesis. Oleic acid’s hydrogenation is one of the most frequent transformations. This results in the formation a carboxylic acids. The International Union of Pure and Applied Chemistry nomenclature refers to the carboxylic acid that is formed from the hydrogenation of oleic acids as elaidic (cis-9 octadecenoic Acid). The saturated fatty acid elaidic acid also known as trans-9 octadecenoic acids is resistant to oxidation. It has a lower melting point than the oleic acid. (James 2017, 2017). This ingredient is widely used in the food industry because it can be substituted for fat in many products, such as spreads and margarine. Elaidic acid’s potential medicinal applications have been extensively studied, and studies suggest it might be helpful in lowering cholesterol levels (James 2017).