LIPID MAPS

Structure Database (LMSD)

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Common Name

SFE 1:0/16:1(8)(14Me)

Systematic Name

Methyl 14-methyl-8-hexadecenoate

Synonyms

WE(1:0/16:1(8)(14Me))

LM ID

LMFA07010527

Formula

C₁₈H₃₆O₂

Exact Mass

Calculate m/z

284.271531

Sum Composition

SFE 18:0

Status

Curated

Show lipids differing only in stereochemistry/bond geometry

Classification

Biological Context

14-methyl Palmitic acid methyl ester is a methylated fatty acid methyl ester that has been found in A. indica leaf extract, S. alboflavus TD-1, and as a minor component in biodiesel produced from C. sorokiniana microalgae.^1,2,3 It is a volatile compound released by maize that reduces growth of F. verticillioides in a concentration-dependent manner.⁴ 14-methyl Palmitic acid methyl ester has been used as a standard for the quantification of 14-methyl palmitic acid in various foods by GC-MS.⁵ [Matreya, LLC. Catalog No. 1614]

This information has been provided by Cayman Chemical

References

1. Wang, Z., Wang, C., Li, F., et al. Fumigant activity of volatiles from Streptomyces alboflavus TD-1 against Fusarium moniliforme Sheldon. J. Microbiol. 51(4), 477-483 (2013).

2. Fauguel, C.M., Campos-Bermudez, V.A., Iglesias, J., et al. Volatile compounds released by maize grains and silks in response to infection by Fusarium verticillioides and its association with pathogen resistance. Plant Pathol. 66(7), 1128-1138 (2016).

3. Dong, T., Wang, J., Miao, C., et al. Two-step in situ biodiesel production from microalgae with high free fatty acid content. Bioresour. Technol. 136, 8-15 (2013).

4. Thurnhofer, S., and Vetter, W. Application of ethyl esters and d3-methyl esters as internal standards for the gas chromatographic quantification of transesterified fatty acid methyl esters in food. J. Agric. Food Chem. 54(9), 3209-3214 (2006).

5. Ravi, S., Shanmugam, B., Subbaiah, G.V., et al. Identification of food preservative, stress relief compounds by GC-MS and HR-LC/Q-TOF/MS; evaluation of antioxidant activity of Acalypha indica leaves methanolic extract (in vitro) and polyphenolic fraction (in vivo). J. Food Sci. Technol. 54(6), 1585-1596 (2017).