Triolein

Triolein is a naturally occurring triglyceride composed of three fatty acid chains (oleic acid) bonded to one glycerol molecule. It is the most abundant triglyceride in olive oil and other vegetable oils, making up approximately 80% of its composition. Chemically, triolein is represented as C₅₇H₁₀₄O₆, with the molecular structure featuring three ester linkages connecting the oleic acid chains to glycerol.

As a saturated triglyceride with a high proportion of monounsaturated fatty acids (oleic acid), triolein is liquid at room temperature, contributing to the fluidity of oils like olive and canola oil. It serves as a primary energy storage molecule in plants and animals, providing a concentrated form of metabolic fuel. In human nutrition, triolein is a significant dietary fat, known for its role in maintaining cell membrane integrity and hormone production.

Triolein is also used in pharmaceutical and cosmetic formulations due to its emollient properties and ability to enhance skin hydration. In industrial applications, it functions as a lubricant and solvent in various chemical processes. Its chemical stability and biocompatibility make it suitable for use in medical devices and as a carrier for active ingredients in topical preparations.

From a structural perspective, triolein belongs to the broader class of triacylglycerols, which are the main constituents of dietary fats and oils. Its physical properties, such as low melting point and high calorific value, contribute to its widespread occurrence in biological systems and commercial products. Research on triolein continues to explore its potential in metabolic studies and as a model compound for understanding lipid metabolism.