Ethyl oleate

Ethyl oleate is an orally active fatty acid ester formed from the condensation of oleic acid and ethanol. Ethyl oleate is the main fatty acid ethyl ester in the blood after alcohol ingestion. Ethyl oleate has no obvious toxicity to rats and its absorption, distribution and excretionare similar to triacylglycerol. Ethyl oleate can accelerate the drying process of certain foods and can also be used as a liquid lipid component in nanostructured lipid carriers[1][2][3][4].

Product Specifications

CAS Number

[111-62-6]

UNSPSC

12352211

Hazard Statement

H302, H315, H319, H335

Target

Endogenous Metabolite

Type

Natural Products

Related Pathways

Metabolic Enzyme/Protease

Field of Research

Others

Assay Protocol

https://www.medchemexpress.com/ethyl-oleate.html

Purity

98.0

Solubility

DMSO : 50 mg/mL (ultrasonic)

Smiles

CCCCCCCC/C=C\CCCCCCCC(OCC)=O

Molecular Formula

C20H38O2

Molecular Weight

310.51

Precautions

H302, H315, H319, H335

References & Citations

[1]Zhang Y, et al. Ethyl oleate-containing nanostructured lipid carriers improve oral bioavailability of trans-ferulic acid ascompared with conventional solid lipid nanoparticles. Int J Pharm. 2016 Sep 10;511 (1) :57-64.|[2]Dan L, et al. Ethyl palmitate and ethyl oleate are the predominant fatty acid ethyl esters in the blood after ethanol ingestion and their synthesis is differentially influenced by the extracellular concentrations of their corresponding fatty acids. Alcohol Clin Exp Res. 1997 Apr;21 (2) :286-92.|[3]Bookstaff RC, et al. The safety of the use of ethyl oleate in food is supported by metabolism data in rats and clinical safety data in humans. Regul Toxicol Pharmacol. 2003 Feb;37 (1) :133-48.|[4]Saravacos G D, et al. Effect of ethyl oleate on the rate of air-drying of foods. Journal of Food Engineering, 1988, 7 (4) : 263-270.