Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...

Delta notation: 15:1-delta-10c

Other Names: 10-Pentadecenoic acid, (Z)-; (Z)-10-Pentadecenoic acid; cis-10-Pentadecenoic acid

Formula: C15 H28 O2

Mass: 240.38

IUPAC name: (Z)-pentadec-10-enoic acid

10 pentadecenoic acid, (10z)
Structure drawn at OPSIN (opsin.ch.cam.uk)

External Database IDs:
CAS registry: 84743-29-3
SOFA Mol: M_037
Lipid Maps: LMFA01030259

inchi: InChI=1/C15H28O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15(16)17/h5-6H,2-4,7-14H2,1H3,(H,16,17)/b6-5-/f/h16H

stdinchi: InChI=1S/C15H28O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15(16)17/h5-6H,2-4,7-14H2,1H3,(H,16,17)/b6-5-




Displaying all 19 datapoints
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Cornus officinalis Siebold & Zucc. 山茱萸籽油提取工艺优化及脂肪酸组成分析_冯自立 . Optimization on the extraction of oil from Comus officinalis seed and analysis of fatty acid composition FENG Zi-li; ZHANG Chen-lu; ZHOU Jian-jun; WU San-qiao; QIN Gong-wei Science and Technology of Food Industry (2012) 33(24) 147-149 5.38 weight-%
Camellia oleifera Abel 冷榨油茶籽油的脂肪酸组成及氧化稳定性研究_孙玉洁(GC) . Fatty acid composition and oxidation stability of cold-pressed oil-tea camellia seed oil Yujie Sun; Huaming Zhu; Zhonghai Chen; Lichao Huang; Jianfu Shen China Oils and Fats (2015) 40(8) 42-45 2.62 weight-%
Carya cathayensis Sarg. 狼牙刺种子油脂肪酸成分的研究 . Study on Fatty Acids Composition of Sophora Viciifolia Seed Oil WU San-Qiao; LI Xin-Sheng; JIANG-Hai FOOD SCIENCE (2006) 27(12) 626-628 1.15 weight-%
Nuphar lutea Unpublished unpublished results MRI Bundesforschungsanstalt Muenster (1998) 0.5 GLC-Area-%
Aster tripolium Unpublished unpublished results MRI (1998) 0.3 GLC-Area-%
Nymphaea alba Unpublished unpublished results MRI Bundesforschungsanstalt Muenster (1998) 0.3 GLC-Area-%
Hepatica transsilvanica Unpublished unpublished results MRI FSME Manhart, Wien (1997) 0.2 GLC-Area-%
Artocarpus heterophyllus Accumulation of primary and secondary metabolites in edible jackfruit seed tissues and scavenging of reactive nitrogen species Fernandes, Fátima; Ferreres, Federico; Gil-Izquierdo, Angel; Oliveira, Andreia P.; Valentão, Patrícia; Andrade, Paula B. Food Chemistry (2017) 233 85-95 0.15 weight-%
Geranium pseudosibiricum Unpublished unpublished results MRI (1997) 0.1 GLC-Area-%
Hepatica nobilis Unpublished unpublished results MRI FSME Manhart, Wien (1997) 0.1 GLC-Area-%
Glischrocaryon aureum Unpublished unpublished results MRI J. Amer. Oil Chem. Soc. (1988) 59 23 0.1 GLC-Area-%
Panzerina canescens Unpublished unpublished results MRI Bundesforschungsanstalt Muenster (1995) 0.1 GLC-Area-%
Ajuga genevensis Unpublished unpublished results MRI (1996) 0.1 GLC-Area-%
Paeonia suffruticosa Andrews 响应面法优化杨梅核仁油浸提工艺及其脂肪酸组成分析(GC) . Optimization of Myrica Rubra Seed Oil Extraction Conditions with Response Surface Methodology and Fatty Acid Analysis Li Luoming; Huang Yafang; Li Zongjun; Zhao Lin; Li Ke Journal of the Chinese Cereals and Oils Association (2016) 31(4) 113-117 0.07 weight-%
Paeonia suffruticosa Andrews 牡丹籽油超声辅助提取工艺优化及其GC_MS分析_易军鹏 . Optimization of ultrasonic-assisted extraction of oil from Paeonia suffruticosa Andr.seeds and its GC-MS analysis YI Jun-peng; ZHU Wen-xue; MA Hai-le; WANG Yi-fen  SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY (2009) 30(8) 198-201 0.07 weight-%
Areca catechu L. 槟榔油的分离及GC_MS分析_张海德 . Isolation of Betel Nut Oil for GC-MS Analysis ZHANG Hai-de; HUANG Yu-lin; HAN Lin Food Science (2009) 30 (22) 298-300 0.03 weight-%
Citrus reticulata Blanco 龙船花种子发育和成熟过程中脂肪酸组成的变化_黄民权 . The variation of Fatty Acid Composition in Ixora chinensis seed at various stages of Development and Maturation Minquan Huang; Yingjing Lu ACTA BOTANICA YUNNANICA (1999) 21(2) 249-252 0.01 weight-%
Grevillea decora Analysis of lipids containing hydroxy fatty acids Ahmad, F.; Maier, R.; Mukherjee, K. D.; Mangold, H. K. Lipids (1987) 22 413-416 0.0 GLC-Area-%
Camellia polyodonta F.C. How ex Hu 15株雅安红花油茶树茶籽含油率及脂肪酸组成分析_徐洲 GC-MS . Oil content and fatty acid composition of 15 Camellia polyodonta in ya'an XU Zhou; LI Qian-qian; ZHOU Qing-fen; LI Xu; DING Chun-bang Science and Technology of Food Industry (2014) 35(17) 305-308 0.0 weight-%