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ScientificNameLabel
Gondoic
PHCD compound ID : 1523
Chemical Names :
Gondoic , Eicosaenoic acid , Eicosenoic , Gondoic acid
Molecular Formula : C20H38O2
Molecular Weight : 310.28718
More Details :
Names & Synonyms: (Z)-icos-11-enoic acid , (Z)-11-eicosenoic acid , gondoic acid
Smiles: CCCCCCCC/C=C\CCCCCCCCCC(=O)O
InChi : InChI=1S/C20H38O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20(21)22/h9-10H,2-8,11-19H2,1H3,(H,21,22)/b10-9-
InChi Key : InChIKey=BITHHVVYSMSWAG-KTKRTIGZSA-N
PubChem ID : 5282768
Rotatable bond count : 17 Rule of five : 2
Hydrogen bond acceptor count : 2 Ionization potential : 9.579300
Hydrogen bond donor count : 1 Electric dipole moment : 2.216
XLogP : 9.33 VDW volume : 366.783687
Molecular weight : 310.28718 HOMO-LUMO gap : 10.517000
Herb list :
Refrences & Litretures:
  
165.      Journal:'Journal of Chemistry'      Year:'2013'      Volume:''      Page:'126106'      DOI:'10.1155/2013/126106'      Title:'Chemical Composition of Iran’s Pistacia atlantica Cold-Pressed Oil'
235.      Journal:'Molecules'      Year:'2012'      Volume:'17'      Page:'10306'      DOI:'10.3390/molecules170910306'      Title:'Compositional Study and Antioxidant Potential of Ipomoea hederacea Jacq. and Lepidium sativum L. Seeds'
435.      Journal:'Journal of Essential Oil Bearing Plants'      Year:'2016'      Volume:'19'      Page:'125'      DOI:'10.1080/0972060X.2014.971067'      Title:'In vitro Study to Evaluate the Antibacterial Effect of Pistacia khinjuk Stocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)'
543.      Journal:'Food Sci. Technol'      Year:'2015'      Volume:'35'      Page:'659'      DOI:'10.1590/1678-457X.6803'      Title:'Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China'
552.      Journal:'Radiation Physics and Chemistry'      Year:'2009'      Volume:'78'      Page:'407'      DOI:'10.1016/j.radphyschem.2009.03.008'      Title:'Effect of ?-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)'
988.      Journal:'Grasas y Aceites'      Year:'2013'      Volume:'64'      Page:'77'      DOI:'10.3989/gya.070312'      Title:'Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)'
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