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Cat. No.: HY-186297

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Campesteryl linoleate

Campesteryl linoleate is a phytosterol fatty acid ester formed by the esterification of campesterol and linoleic acid. It is found in grains such as corn, rye, wheat and spelt, and is one of the major unsaturated fatty acid sterol esters in corn. Campesteryl linoleate can be used in studies related to phytosterol metabolism, grain lipid composition and kernel black point.

For research use only. We do not sell to patients.

CAS No.: 86248-87-5
Formula: C₄₆H₇₈O₂
Molecular Weight:663.11

Storage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Campesteryl linoleate Chemical Structure

CAS No.: 86248-87-5

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Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Biological Activity
- Description
- In Vitro
Chemical Information
Purity & Documentation
References
Calculators
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Biological Activity

Description

In Vitro

Campesteryl linoleate (campesteryl-18:2) is a component of sterol fatty acid esters in the grains of corn, rye, wheat and spelt, with the highest total content per dry matter (35.5 μg/g) detected in corn^[1].
The content of Campesteryl linoleate in the peel of 'Granny Smith' apples increases during cold storage at 1 °C and ripening at 20 °C, while treatments with diphenylamine (DPA) and intermittent warming at 20 °C can inhibit this increase^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Chemical Information

CAS No. 86248-87-5
Molecular Weight 663.11
Formula C₄₆H₇₈O₂
SMILES

C[C@@]12[C@]3([H])[C@](CC=C1C[C@H](CC2)OC(CCCCCCC/C=C\C/C=C\CCCCC)=O)([H])[C@@]4([H])[C@](CC3)([C@@](CC4)([H])[C@H](C)CC[C@@H](C)C(C)C)C
Structure Classification
- Steroids
Initial Source
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Handling Instructions (2659 KB)

References

[1]. Esche R, et al. Simultaneous analysis of free phytosterols/phytostanols and intact phytosteryl/phytostanyl fatty acid and phenolic acid esters in cereals. Journal of agricultural and food chemistry. 2012 May 30;60(21):5330-9.

[2]. Rudell DR, et al. Ripening, storage temperature, ethylene action, and oxidative stress alter apple peel phytosterol metabolism. Phytochemistry. 2011 Aug;72(11-12):1328-40. [Content Brief]

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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