Record Information
Version2.0
Created at2022-03-17 20:48:14 UTC
Updated at2022-03-17 20:48:14 UTC
NP-MRD IDNP0047928
Secondary Accession NumbersNone
Natural Product Identification
Common Name9,10,18-Trihydroxyoctadecanoic acid
DescriptionFloionolic acid, also known as floionolate, belongs to the class of organic compounds known as long-chain fatty acids. These are fatty acids with an aliphatic tail that contains between 13 and 21 carbon atoms. An omega-hydroxy fatty acid that is 18-hydroxyoctadecanoic acid carrying two additional hydroxy substituents at positions 9 and 10. Floionolic acid is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. Outside of the human body, Floionolic acid has been detected, but not quantified in, several different foods, such as buffalo currants, cupuaçus, evergreen huckleberries, common mushrooms, and loganberries. 9,10,18-Trihydroxyoctadecanoic acid is found in Pinus radiata. 9,10,18-Trihydroxyoctadecanoic acid was first documented in 1992 (PMID: 1567426). This could make floionolic acid a potential biomarker for the consumption of these foods (PMID: 17328933) (PMID: 11171237) (PMID: 16417304) (PMID: 18998700).
Structure
Thumb
Synonyms
ValueSource
9,10,18-Trihydroxy-octadecanoic acidChEBI
9,10,18-Trihydroxystearic acidChEBI
9,10,18-Trihydroxy-octadecanoateGenerator
9,10,18-TrihydroxystearateGenerator
FloionolateGenerator
Phloionolic acidHMDB
PhloionolateGenerator
9,10,18-TrihydroxyoctadecanoateGenerator
Chemical FormulaC18H36O5
Average Mass332.4754 Da
Monoisotopic Mass332.25627 Da
IUPAC Name9,10,18-trihydroxyoctadecanoic acid
Traditional Namephloionolic acid
CAS Registry Number496-86-6
SMILES
OCCCCCCCCC(O)C(O)CCCCCCCC(O)=O
InChI Identifier
InChI=1S/C18H36O5/c19-15-11-7-2-1-4-8-12-16(20)17(21)13-9-5-3-6-10-14-18(22)23/h16-17,19-21H,1-15H2,(H,22,23)
InChI KeyOISFHODBOQNZAG-UHFFFAOYSA-N
Experimental Spectra
Not Available
Predicted Spectra
Not Available
Chemical Shift Submissions
Not Available
Species
Species of Origin
Species NameSourceReference
Pinus radiataLOTUS Database
Prunus aviumFooDB
Solanum lycopersicum var. lycopersicumFooDB
Solanum tuberosumFooDB
Chemical Taxonomy
Description Belongs to the class of organic compounds known as long-chain fatty acids. These are fatty acids with an aliphatic tail that contains between 13 and 21 carbon atoms.
KingdomOrganic compounds
Super ClassLipids and lipid-like molecules
ClassFatty Acyls
Sub ClassFatty acids and conjugates
Direct ParentLong-chain fatty acids
Alternative Parents
Substituents
  • Long-chain fatty acid
  • Hydroxy fatty acid
  • Secondary alcohol
  • Polyol
  • Monocarboxylic acid or derivatives
  • Carboxylic acid
  • Carboxylic acid derivative
  • Organic oxygen compound
  • Organic oxide
  • Hydrocarbon derivative
  • Primary alcohol
  • Organooxygen compound
  • Carbonyl group
  • Alcohol
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Physical Properties
StateNot Available
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP3.63ALOGPS
logP3.25ChemAxon
logS-3.4ALOGPS
pKa (Strongest Acidic)4.62ChemAxon
pKa (Strongest Basic)-2ChemAxon
Physiological Charge-1ChemAxon
Hydrogen Acceptor Count5ChemAxon
Hydrogen Donor Count4ChemAxon
Polar Surface Area97.99 ŲChemAxon
Rotatable Bond Count17ChemAxon
Refractivity91.25 m³·mol⁻¹ChemAxon
Polarizability41.24 ųChemAxon
Number of Rings0ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleNoChemAxon
MDDR-like RuleNoChemAxon
HMDB IDHMDB0034295
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDFDB012635
KNApSAcK IDC00034431
Chemspider ID4446065
KEGG Compound IDC19621
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound5282938
PDB IDNot Available
ChEBI ID133325
Good Scents IDNot Available
References
General References
  1. Peschel S, Franke R, Schreiber L, Knoche M: Composition of the cuticle of developing sweet cherry fruit. Phytochemistry. 2007 Apr;68(7):1017-25. doi: 10.1016/j.phytochem.2007.01.008. Epub 2007 Feb 27. [PubMed:17328933 ]
  2. Pinot F, Skrabs M, Compagnon V, Salaun JP, Benveniste I, Schreiber L, Durst F: omega-Hydroxylation of epoxy- and hydroxy-fatty acids by CYP94A1: possible involvement in plant defence. Biochem Soc Trans. 2000 Dec;28(6):867-70. [PubMed:11171237 ]
  3. Pinot F, Salaun JP, Bosch H, Lesot A, Mioskowski C, Durst F: omega-Hydroxylation of Z9-octadecenoic, Z9,10-epoxystearic and 9,10-dihydroxystearic acids by microsomal cytochrome P450 systems from Vicia sativa. Biochem Biophys Res Commun. 1992 Apr 15;184(1):183-93. doi: 10.1016/0006-291x(92)91176-q. [PubMed:1567426 ]
  4. Kallio H, Nieminen R, Tuomasjukka S, Hakala M: Cutin composition of five finnish berries. J Agric Food Chem. 2006 Jan 25;54(2):457-62. doi: 10.1021/jf0522659. [PubMed:16417304 ]
  5. Tsubaki S, Iida H, Sakamoto M, Azuma J: Microwave heating of tea residue yields polysaccharides, polyphenols, and plant biopolyester. J Agric Food Chem. 2008 Dec 10;56(23):11293-9. doi: 10.1021/jf802253s. [PubMed:18998700 ]