olajsav

Olajsav, known in English as oleic acid, is a monounsaturated omega-9 fatty acid with the chemical formula C18H34O2 and the IUPAC name cis-9-octadecenoic acid. It is a major fatty acid in many fats and oils, most notably olive oil, where it typically accounts for 55–83% of total fatty acids depending on cultivar. Oleic acid is characterized by a single cis double bond at the ninth carbon from the carboxyl end.

At room temperature it is a colorless to pale yellow oily liquid; its melting point is around 13°C, and it is insoluble in water but freely soluble in organic solvents. It is a natural component of triacylglycerols and is widely used in industry as well as in edible oils.

Commercially, oleic acid is produced by hydrolysis of fats and oils to liberate fatty acids, followed by purification. It is a common feedstock for the production of soaps, detergents, lubricants, cosmetics, and various esters (oleates) used as surfactants and plasticizers. Oleic acid derivatives such as esters and alcohols (e.g., oleyl alcohol) are used in personal care products and lubricants.

In nutrition, oleic acid is a major dietary monounsaturated fat and is associated with favorable effects on blood lipids when it replaces saturated fats, as seen in the Mediterranean dietary pattern.

Safety and storage: Oleic acid is generally regarded as safe for industrial and culinary use; it is prone to oxidation, so it is typically stored in dark, cool conditions, often with antioxidants added to edible oils to slow rancidity.

Etymology: The name 'oleic' derives from olive (Latin olea) and Greek elaía, reflecting its prominence in olive oil.